Golden Hash Browns

Steps

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1. 1
   Prepare the potatoes and onion: wash the potatoes and peel; trim and peel the onion, then cut it in half.
   ▶ ≈0:50
2. 2
   Using a box grater placed on a clean kitchen cloth, grate the potatoes and onion together on the coarse side.
   ▶ ≈1:41
3. 3
   Gather up the cloth around the grated vegetables and twist and squeeze firmly to extract as much water as possible until completely dry.
   ▶ ≈2:35
4. 4
   Transfer the dried vegetables to a clean bowl and mix until evenly combined.
   ▶ ≈3:25
5. 5
   Crack the egg into a container and whisk thoroughly until loose and runny.
   ▶ ≈3:32
6. 6
   Add a quarter teaspoon of salt and ground white pepper to taste; mix well.
   ▶ ≈3:47
7. 7
   Pour the egg mixture into the vegetable mixture and stir until well combined.
   ▶ ≈4:10
8. 8
   Divide the mixture into 4 portions. Heat a cast iron skillet and add half the sunflower oil along with butter knobs until hot.
   ▶ ≈4:29
9. 9
   Form one portion into a round patty and carefully place it in the hot oil. If small pieces break off, gently push them back into place—the egg will hold it together. Repeat with the remaining 3 portions.
   ▶ ≈4:57
10. 10
    Using a fish slice, gently press the hash browns down. Fry on the first side for about 6–7 minutes until golden brown.
    ▶ ≈5:26
11. 11
    Flip the hash browns over, add the remaining oil, and fry the other side for a further 6 minutes until golden.
    ▶ ≈5:53
12. 12
    Remove the hash browns and place them on kitchen paper to drain excess oil.
    ▶ ≈6:43
13. 13
    Transfer to a serving plate and garnish with chopped fresh rosemary before serving.
    ▶ ≈6:58