homemade hash browns.

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I know, they don’t look hugely appetising like this, but just wait until I fry them and get them all browned up. They will look spectacular, I promise!

Anyway, the other day, while eating a substandard storebought hash brown, I decided I’d try making some of these guys. Beware, almost entirely improvised recipe ahead.

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Take 750g of floury potatoes (in New Zealand these are called Agria and are used for roasting) and boil them, in their skins, until you can poke a skewer through the biggest but they’re still nice and firm. If you recognise this method, it’s because it’s the same one I use for gnocchi potatoes.

Peel them and chop them in a food processor with one small onion (peeled) until you get something looking a bit like the right photograph, except obviously minus the herbs.

In a bowl, mash in a good heaped teaspoonful of minced garlic, and about a teaspoon each of dried basil and oregano. This mixture will be super sticky. If it’s not, you probably boiled your potatoes too long.

Oil your hands, take a large teaspoonful of the mixture and roll into a ball, before flattening into a patty and coating in breadcrumbs (homemade, if possible!).

Freeze between layers of parchment paper, or if using immediately, toss in a pan with a little hot oil and sizzle until browned and hot through.

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