Crispy Hash Browns

Preheat oven to 180ºC (360ºF).

Put a colander over a large bowl, then put the grated potato in the colander. Add a pinch of salt and a splash of oil to the potato and leave for a minute or two. Spend some time squeezing as much moisture out of the potato as you can.

Add smoked paprika, a touch more salt and a good pinch of pepper. Mix.

Preheat a medium-sized frying pan over high heat. Add about 2 tablespoons of canola oil and butter. Lay grated potato out in the pan evenly. Turn heat down to about medium, then let potatoes brown for 6–7 minutes on the first side.

Put a plate over the pan and carefully but confidently turn hash brown out onto the plate. Put pan back over heat, add a touch more oil and gently slide the hash brown back into the pan. Cook on the other side for another 5–6 minutes.

Gently slide the hash brown out onto a tray lined with baking paper, or just put it straight in the oven if pan is oven-proof. Cook for 10 minutes in the oven.

Once the hash brown is crispy and golden brown on both sides, serve it with whatever else you like, such as eggs, bacon, BBQ sauce, etc.