Updated: Oct 4, 2021
Serves 2, 1 hour.
500g medium sized potatoes
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp paprika
1/2 tsp turmeric
Wash and peel the potatoes before cutting them into small cubes.
Add the potatoes to a sauce pan and fill the pan with cold water until it covers the potatoes.
Bring the water to the boil and cook until the potatoes when pierced with a fork are tender.
Strain and leave to dry and cool slightly in the sieve for 5 minutes.
Fill a saucepan 2 1/2 inches deep with sunflower oil and bring to medium - high heat (180*c).
In a mixing bowl add the pepper, cornflour, garlic salt, onion powder, thyme, paprika, turmeric and 1/2 a tsp of salt.
Mix the seasoned flour until combined then add the potatoes into the bowl.
Evenly coat the potato cubes in the flour and carefully mix until it's well combined while trying not to break the cubes apart too much..
Spoon 1 tablespoon of the potato mix into your hand and form a disk shape.
Repeat the process with all of the potato mix.
cover a baking tray with a layer of tin foil and then kitchen paper for when you remove the hash browns.
Fry the hash browns for about 5 minutes each until they are golden brown ( I recommend frying 3-4 at a time to not over fill the pan).
Remove them from the oil and place onto the baking tray.
once they are all cooked season them with some flaked sea salt and enjoy.