Brunch lovers, this one’s for you! Make your own crispy, crunchy hash browns and you’ll never look back.

This homemade hash brown recipe is really simple; it’s a ratio recipe, so you can easily make more or less, depending on how many people you’re cooking for. It’s just a potato, an onion, a tablespoon of plain flour and an egg. So simple!

You’ll need:
2 large potatoes
2 onions
2 tablespoons plain flour
sea salt and freshly ground black pepper
2 large free-range eggs
olive oil

Equipment:
chopping board
box grater
sharp knife
large mixing bowl
clean tea towel
wooden spoon
large non-stick frying pan
spatula
kitchen paper

Scrub the potatoes and coarsely grate on a box grater (there’s no need to peel them).
Peel and finely slice the onions.
Transfer the potato and onion to a bowl lined with a clean tea towel.
Gather up the edges of the tea towel, twist, then squeeze out as much excess liquid as you can.
Transfer to a mixing bowl, add the flour and season well with salt and pepper.
Now crack in the eggs.
Mix well with a wooden spoon, until the egg is fully combined.
Put a large non-stick frying pan on the heat, and once hot add olive oil and spoonfuls of the mixture, being careful not to overcrowd the pan.
Cook for 10 minutes, without moving, until a golden crust has formed, then turn each one over.
Continue to cook until golden brown and cooked through, then transfer to kitchen paper to drain before serving up.