Giant Hash Brown

When you need to feed a crowd, why slave over the stove making batch after batch of hash browns when you can make one giant one?

Ingredients

• 1 kg / 2 lb potatoes ((starchy - see notes))
• 1 tsp salt ((plus more to taste))
• Black pepper
• 4 tbsp extra virgin olive oil (, separated)

Instructions

1. 1

   Peel and grate the potatoes, placing the grated potato into a large bowl of water (this stops the potato from going brown while you continue grating).

2. 2

   Using a large colander, rinse the potato until the water comes clear (to remove the starch which keeps the potato from going brown as well as making it crispy).

3. 3

   Working a handful at a time, squeeze out the excess water and place into the bowl.

4. 4

   Mix in 1 tbsp of olive oil, salt and pepper.

5. 5

   Heat 2 tbsp olive oil in a 22cm/9 inch non stick pan over medium high heat.

6. 6

   Place shredded potato mixture in pan, spread out and lightly pat down with a spatula. It should be about 1.5cm/0.6" thick.

7. 7

   Cook for 5 to 8 minutes until golden brown and crispy. Use a spatula to lift a corner to check for doneness.

8. 8

   Get a large plate and slide the hash brown onto it.

9. 9

   Place the pan on top of the plate, then quickly flip upside down. Use a tea towel if you need so you can hold onto the fry pan when flipping. Don't worry if it breaks when you flip it, it's salvageable!

10. 10

    Drizzle the remaining 1 tbsp of oil around the edges of the fry pan. If your hash brown broke when you flipped it, use a spatula to lightly pat it back into shape.

11. 11

    Cook until golden brown and crispy, about 4 to 6 minutes. Use a spatula to lift up to check.

12. 12

    Slide out of the plan onto a serving plate. Season with additional salt if required. To serve, garnish with chopped parsley (optional) and cut into wedges.