Potato Hash Brown

"Leave the potato skin on whenever possible, as it is nutritious and high in fibre and vitamin C. Just be sure towash and scrub the potatoes well. Use only vegetable oil; omit butter.Serve with a vitamin-packed tomato or orange juice. "

1. Wash and scrub potatoes well. Cut off any sprout (eye) together with about 0.5cm flesh beneath it. If you prefel, peel potatoes, then grate using a grater.Pick waxy potatoes like Bintje or Kipfler(available at major supermarkets). They hold their shape well even when grated.

2. Using your hands, squeeze as much liquid as possible from the grated potato.Discard liquid. Toss potatoes with salt and pepper. If using non-waxy potatoes,you may need to squeeze again. Do this at least twice then place grated potato in a fine sieve to let the liquid drip off. Once dry, quickly toss with salt and pepper.

3. Heat oil and butter in large pan over medium fire. Spread potatoes ovec pressdown with spatula. Cook, covered, for 6to 8 mins, until browned at bottom.

4. Shake pan to prevent sticking. Cut hashbrown into quarters and turn each pieceover. Cook for another 2 to 5 mins.Serve hash browns hot.

From Expatriate Lifestyle magazine.