Making hash browns hungover might seem like a big fuss, so instead of making 12 little fiddly hashy b’s, just make one massive crispy fella. Dead easy.
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Serves
4
Maris Piper Potato
Olive Oil
Salt
Black Pepper
Serves
4
Maris Piper Potato
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Peel and coarsely grate the potatoes. This works best with a food processor with a grater attachment if you’ve got one, but a box grater will work just fine! I’d reach for the food processor if the hangover is anything above a 6/10. Try to make the spud strands as long as you can.
Step 2.
Rinse the potato 3 or 4 times in cold water to remove excess starch and dry thoroughly with a salad spinner or clean tea towels.
Step 3.
Set a large, non-stick frying pan over a medium heat and add 5-6 tbsp of olive oil. Add the potatoes in an even layer, press down into a big hash brown shape and season thoroughly.
Step 4.
Cook for 10-15 mins until brown and crisp and flip out onto a plate. Add another 1-2 tbsp of oil to the pan and return the hash brown, uncooked-side down. Cook for another 10-15 mins until full crisp and cooked through. Chop that big crispy hash brown into chunks and break out the sauce. Get stuck in.
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