Easy potato hash cakes

These potato hash cakes are really quick to make and only need a few ingredients. To make them next-level crunchy, there are a few important steps you NEED to take:

• Only use Agria potatos

• Grate your potatoes into a large bowl filled with cold water

• Wring, wring, WRING out as much moisture from them as is humanly possible

• Cook them in hot oil

• Keep them thin

• Finish them off in a hot oven on a wire rack

There you go - you now know all my hash making tips, and if you follow them, yours will be crunchy and amazingly good too.

Here's the recipe

Ingredients:

• 500gm Agria potatos

• 1 brown onion, thinly sliced into half-rounds

• 4 Tbsp olive oil

• Salt and pepper

I told you there weren't many!

Method:

1. Prepare the potatoes

Wash your potatoes if they're still a bit muddy. Grate them (leave the skins on - unless you don't like them... your call!), quickly transferring each grated potato to a big bowl of cold water as you go. Make sure the grated potato is fully immersed in the water. This will stop them from discolouring. Leave them for 30 mins.

2. Wring out every drop of moisture and get your oven heating

Turn your oven on to 180c. Start by taking handfuls of potato out of the water and really squeeze the heck out of it! Then, when you're done squeezing, move it to a clean tea towel laid out flat on your bench. Once it's all been squeezed out, and is on the tea towel, roll it up in a log with the towel ends tucked in, then use brute force to push down on the tea towel potato log and wring out even MORE moisture.

3. Mix and season

Add your thoroughly wrung-out potatoes to a large mixing bowl. Add the finely-sliced onions. Season generously with salt and pepper. Then give it all a really good mix around.

4. Fry

Heat a fry pan with 2 tbsp olive oil. Preferably use a pan with a thick bottom - cast iron is great for this. Let the oil get good and hot before you start to add the potato mixture. Use your hand to form a handful into a 'cake' shape. You need to use a bit of force, as the mixture doesn't really hold together all that well - but the lacy, untidy bits around the side are what become the SUPER crunchy bits, so don't bother too much about keeping things tidy. Give them a few minutes on the first side, and when you've got a lovely golden brown colour carefully turn them onto the second side and do the same.

5. Bake

Once your hash cakes are fried, transfer them to a wire rack over an oven tray and pop them into the oven to keep cooking. Start another batch frying, and top up the oil with more if you need to. Keep going until all of the mixture is used, and all of your hash cakes are baking in the oven on the wire tray. They need a between 15-20 minutes in the oven overall cooking time - this keeps them cooking in the inside, and means the outside continues to dry out and become extra crispy!

6. Eat and enjoy!

These are so damn good, you will want to eat them all times of the day and night. They're a great breakfast with poached eggs and salmon, but work equally as well as the 'carb' part of an evening meal.