• 4 large potatoes
• 1 small onion
• 1 egg
• ½ tsp salt
• Olive oil for frying.

Scrub the potatoes and grate them along with the onion. Place in a clean tea towel and squeeze out the excess moisture. Place in a bowl and mix in the egg and salt.

Heat the oil in the pan and cook batches for about 2 minutes on each side until the hash browns are golden and crispy.