Hash Brown

Makes 1 large enough for 4 ppl

1 kg russet potato

1 tsp salt

1/2 tsp black pepper

2 tbs grapeseed oil

1 tbs chopped chives

100g butter

50-75 gram Grated parmesan (optional)

Shred potato, using a mandolin, or a grater. Season with salt and pepper.

In an 8-9” nonstick frying pan, add the oil, making the pan hot, but be careful so you don’t burn the oil. Gently squeeze the liquid out of the potato and add to an even layer in the hot pan. Once it starts to crisp up, cut the butter into pieces and add to the pan all around. Move the pan in slow circles and use a spatula to push down the edges all around. Should take about 5-10 minutes on each side. Once the first side has a golden color, you carefully lift it with the rubber spatula to see if got the color. Flip it with help using a small plate, about 9” but please be careful as it is very hot. Slide it up on a plate and garnish with the chopped chives and grated parmesan!