Crispy hash browns

Ingredients:

• 1.2kg potatoes, peeled
• 2 tbsp plain flour
• 1 egg, lightly whisked
• Pinch of salt
• Vegetable oil, to shallow-fry

Methods:

1. Preheat oven to 120°C and then line a baking tray with paper towel.
2. Grate the potatoes into a colander and squeeze out excess liquid with your hands.
3. Put the grated potatoes into a bowl with flour, egg and salt.
4. Combine well and then divide mixture into 12 equal portions.
5. Add 2 cm of olive oil into a frying pan and heat over a medium-high heat.
6. When oil is ready, spoon 4 portions of the potato mixture around the edge of the pan and flatten slightly to form discs.
7. Fry for 3 minutes or until golden underneath.
8. Turn the hash brown around and fry for a further 2 minutes or until crisp.
9. Use an egg lifter to transfer hash browns to prepared tray and place in preheated oven to keep warm.
10. Repeat in 2 more batches with the rest of the potato mixture.
11. Season hash browns with salt and pepper to serve.