Ingredients
- 800 g (1 lb 12 oz) all-purpose potatoes, such as desiree or pontiac, peeled
- 125 g (4 1/2 oz) butter
Method
1. Boil, steam or microwave the potatoes until just tender. Drain, leave to cool, then chop coarsely and season to taste.
2. Heat half the butter in a large heavybased frying pan and place four lightly greased egg rings in the pan. Spoon the chopped potato into the egg rings, filling the rings to the top and pressing the potato down lightly to form flat cakes. Cook over low-medium heat for 5-7 minutes, or until a crust forms underneath. Keep an eye on them so they don't burn, shaking the pan gently now and then to prevent sticking.
3. Flip the hash browns using a spatula. Gently loosen the egg rings and remove with tongs. Cook for a further 4-5 minutes, or until browned and crisp, then remove and drain on paper towels. Add a little more butter to the pan, if necessary, and cook the remaining potato in the same way. Serve immediately.
