Instructions

• Peel and grate the potatoes into a large bowl of water. Keeping the shreds submerged prevents them from discoloring while you finish grating.
• Transfer the potato to a large colander and rinse until the water runs clear. This removes loose starch from the surface.
• Work by handfuls, squeezing firmly to remove excess water. Return the potato to the bowl.
• Mix in 1 tablespoon of olive oil, the salt, and black pepper.
• Heat 2 tablespoons of olive oil in a 22cm/9-inch nonstick pan over medium-high heat.
• Spread the potato mixture into the pan and lightly pat it into an even round about 1.5cm/0.6 inch thick.
• Cook for 5 to 8 minutes. Lift a corner with a spatula; the underside should be golden brown and crisp.
• Slide the hash brown onto a large plate. Place the pan over the plate and quickly invert it, using a tea towel to protect your hands.
• Drizzle the remaining tablespoon of oil around the pan edges. If the hash brown cracks, use a spatula to nudge it back together.
• Cook for 4 to 6 minutes, lifting a corner to check the second side.
• Slide it onto a serving plate, taste for seasoning, and cut into wedges.