Hash browns texan style
Cheap as all holy hell, delicious
Grate potatos finely into a teatowel. Bring it over to the sink and squeeze the holy trouser potatos out of it, get all the moisture out, I guarantee when you think they’re pretty dry theres more to go you need a vice grip and patience.
Empty the grated potato into a bowl, mix in the spices and seasoning (don’t undersalt these, 1 tsp is being sparing!) using your hands. Form into a couple of patties, 1/2" thick (or 1.5cm if you are on lah de dah metric).
Pack them tight.
Put in a good couple of glugs of oil and get the pan very hot, if you don’t have enough oil they won’t crisp, any excess won’t enter the hashbrowns as the hot oil seals them. Cold oil will make them greasy so heat it up!
I’d say they take roughly 7 minutes a side on a hot frying heat to get nice and crispy and cook through, they’re great with just about anything and healthier than anything you’d stick in the oven.
Note: You can also add in grated onion if unlike me you can be arsed to grate an onion.