|Mere spud and onion|
And you know why? Because I never made my own hash browns. Shame. Deep shame.
Well those days are gone! And not only did I make my own hash brown, it was one so big it was an affront to god himself. And here's how I did it.
The recipe's off the BBC site. Only thing I didn't do was wring the water out the spuds in a tea towel because I forgot but it was still ace.
All you do is peel two spuds (the recipe says four but I halved it) and a small onion, grate them into bowl. Beat an egg into a big bowl, pour the spud and onion into the egg, add a inch of salt and pepper, mix it all up right good like.
If you're doing a big massive one like mine because you're the sort of bloke who makes women froth with a mere raised eyebrow, put a big plate over the pan before the flip stage, then whip it straight over so the pan's atop the plate.
The mega hash brown will be sat there all golden on top, now slide it back into the pan to brown the bottom for three minutes.