Part 5 Brunchy Classics… The ultimate hash brown to go with a fry up!!! Yes they are a bit of an effort but my bloody sweet lord alive are they amazing - good things come to those who wait right? You need to start off with a lovely fluffy potato something like a Maris piper or king Edward - these were harry and Percy. I don’t bother peeling just grate them and pop them in some cold water so they don’t go weird and get’s a bit of that starch out of them to keep them as flecks. Now I believe this next stage is so important, gently fry them in some oil, butter and garlic so they start to soften. Spread the spuds out and let them cool then season with salt, nutmeg and pepper then sprinkle over a little cornstarch to help them bind together. Give a mix but don’t over mix. Now shape the hash browns into whatever shape you want, pressing them together! This next step is crucial! FREZE THEM SOLID! If they are not frozen they will just flake apart when frying - yes you can do them in an air fryer at this stage but they are shit! Heat your oil to 170c (mine was 190c TOO HOT) cook the hash browns for 4-5 mins or until golden and piping in the middle. Serve with whatever you want! Tip: Spend time making something delicious and then freeze, you can make a big batch of the potato mix, cool, shape and freeze then you are good to go! Enjoy you glorious bunch #fyp #hashbrown #potato #brunch #brunchtok #breakfast