A recipe from the Good Food collection.
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- 1 kg waxy potatoes, peeled
- 120 g clarified butter
1. Steam or boil the potatoes for 15–20 minutes, or until just tender (pierce with the point of a small sharp knife—if the potato comes away easily it is ready). Drain, cool slightly, chop coarsely and season.
2. Heat half the butter in a large heavy-based frying pan and put four lightly greased egg rings in it. Spoon potato evenly into the egg rings, filling to the top and pressing the potato down lightly to form flat cakes. Cook over medium-low heat for 5–7 minutes, or until a crust forms on the bottom. Be careful not to burn. Shake the pan gently to stop sticking.
3. Turn the hash browns with a spatula. Gently loosen the rings and remove with tongs. Cook for another 4–5 minutes, or until crisp and browned. Remove from the pan and drain on paper towels. Add a little more butter to the pan if necessary and cook the remaining potato in the same way.