Step 1

Start by grating the potato into very thin slices using a cheese grater and then pat down with a piece of paper towel.

Step 2

Transfer to a clean tea towel to get rid of any excess moisture.

Step 3

Put a little bit in at a time and squeeze the living life out of it. You’ll be surprised by how much juice you get out of it.

Step 4

Crack an egg over the dry grated potato and season with salt and pepper, before mixing.

Step 5

Give it a good old mush and get it shaped in your hand.

Step 6

Add it to a frying pan on a medium to low heat. Only flipping when it’s got its signature golden brown shade.

Step 7

At the end - tilt the pan so the hash brown is covered in hot oil for extra crispiness.