Hash Browns

Methods

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place them in a mixing bowl, add onion, flour and eggs and mix everything well. Add salt and crushed black peppercorns and mix well.
• Heat sufficient oil in a 12-inch non-stick skillet over moderately high heat until hot but not smoking. Put 2 tbsps of potato mixture per hash brown in skillet, spreading into 3-inch rounds with a fork. Reduce heat and cook till undersides are browned or for about 5 minutes. Flip them and cook till the other side is similarly browned. Drain them on absorbent paper.
• Add more oil to skillet as needed and cook more hash browns in the same way.
• Arrange them on serving plates, sprinkle chaat masala (if using), garnish with spring onion greens and serve.