Instructions

• Peel and grate the potatoes into a large bowl of water.
• Rinse the grated potato in a colander until the water runs clear.
• Squeeze out excess water a handful at a time and return the potato to the bowl.
• Mix in 1 tablespoon olive oil, the salt and black pepper.
• Heat 2 tablespoons olive oil in a 22 cm / 9 inch non-stick pan over medium-high heat.
• Spread the potato mixture in the pan and lightly pat it down to about 1.5 cm / 0.6 inch thick.
• Cook for 5 to 8 minutes until the underside is golden and crisp, checking with a spatula.
• Slide the hash brown onto a large plate.
• Invert the pan over the plate and quickly flip so the hash brown returns to the pan; reshape gently if it breaks.
• Drizzle the remaining 1 tablespoon oil around the pan edges.
• Cook for about 4 to 6 minutes until the second side is golden and crisp.
• Slide onto a serving plate, season with more salt if needed, garnish with optional chopped parsley and cut into wedges.