Hashed Brown Potatoes

Ingredients

• Potatoes 500g
• Salt 1 tbsp.
• Oil ¼ cup (60 g)
• Baking powder 1/8 tsp
• 7”/8cm round, heavy bottomed frying pan

Preparation

• Peel and grate potatoes thickly. Place these in a bowl of water to which the salt has been added. Leave for half an hour.

• Drain potatoes in a colander and wipe dry with a clean towel.

• Heat ½ the oil in the frying pan, and add the baking powder, then pile the potatoes into it, and pat to level off.

• Lower the heat and let the potatoes cook on one side (about 5 minutes), or until they come off clean.

• Put a plate over the frying pan, and turn the pan upside-down to transfer the potato into it, fried side up.

• Increase the heat and add the rest of the oil and heat again.

• Slip the potato ‘cake’ into the pan, uncooked side down.

• Lower the heat again for the potatoes to cook through.

• To serve, you can either cut the potato ‘cake’ into wedges or break it up roughly.