Created by ForeverMama on July 29, 2017
Step 1: Wash the potatoes and chop in half lengthways.
Step 2: Grate the raw potato into a large mixing bowl, discarding the ends.
Step 3: Tip the grated potato into a sieve over the sink and squeeze out as much liquid as possible. The drier the mix the better they will crisp.
Step 4: Heat a frying pan over a medium heat and add a small splash of oil or butter.
Step 5: Finely chop the leek and garlic, add to the pan and saute for a minute or so until the leek begins to become translucent. Add to the potato.
Step 6: Add the smoked chilli and season generously.
Step 7: Heat the frying pan on a medium to high heat and add a generous glug of oil or butter.
Step 8: Using your hands, create a thin patty out of the potato about 2.5 – 3 inches in diameter and add to the pan. Flatten down to ensure the mix is compacted down. Repeat this process until the frying pan is full.
Step 9: After about 4-5 minutes, flip the hash brown over. It should stay together and be brown and crispy on one side. Press down and cook for a further 3-4 minutes.
Step 10: Serve with whatever breakfast goodies you like – such as a poached egg sprinkled with smoked chilli, sauted spinach and tomatoes – healthy, low fat and delicious!