I always think that whilst not essential to a good fry up, the hash brown is always a very welcomed Brucie bonus.

Not something I have at home that often and generally associate with hangovers or with staying in hotels from the help-yourself buffet, whilst helping mitigate a hangover!

The trick to a good hash brown is to put some love into your onions and to roughly squish the potatoes. You want some texture, not mashed potato.

For this recipe, I used the scooped out potato from my potato skins.

One final thing, to make sure that they were as good as they could be, I obviously deep-fried them.

Step 1 - Onions

• Dice up your onion, not too fine

• Sweat off in a pan with a little butter and salt over low heat
  Make sure they don’t burn

• When they are just soft, set aside

Step 2 - Make your browns

• Heat some oil to 180C ready for some deep frying, though these can be pan-fried as well

• In a bowl, loosely squash cooked potato but make sure it’s not mash

• Add in the cooked onions, a spoonful of flour, an egg yolk and a decent pinch of salt and pepper

• Mix it all together with a fork, again being careful to make sure to keep the texture

• Oil a plate so that the browns won’t stick when being made

• When combined, using a chefs ring on a plate, add some of the mixture and press down

• Remove the ring and flatten to about 2cm thick

• When ready, cook these until golden brown

Hash Browns

• Cooked potato

• Red onion

• Butter

• 1 egg

• 1 tbsp plain flour