Hash Browns-style crispy potato burgers

Ingredients

• 600 g floury potatoes (Maris Piper or King Edward)
• 1 small onion, finely grated
• 1 tsp salt
• ½ tsp white pepper
• ¼ tsp garlic powder
• 2 tbsp plain flour
• 4 tbsp sunflower oil, for frying

Method

1. Prep. Peel and grate the potatoes on the large holes of a box grater. Mix with the grated onion.
2. Squeeze. Bundle the grated mix in a clean tea towel and squeeze out as much liquid as possible. Be patient — wet mix = soggy hash browns.
3. Season. In a bowl, combine the dry potato with salt, white pepper, garlic powder, and plain flour. Toss well.
4. Shape. Divide into 4 burgers, each about 9 cm wide and 1 cm thick. Press firmly so they hold together.
5. Fry. Heat 2 tbsp oil in a non-stick pan over medium heat. Lay two burgers in. Cook 3–4 minutes per side until deep golden and crisp.
6. Drain. Lift onto a wire rack (not paper — keeps the bottom crisp). Repeat with remaining burgers.

Tips

• The squeeze step is the whole game. Every drop of water you remove is a crispier hash brown.
• Make ahead: shape the burgers the night before, store covered in the fridge, fry in the morning.
• Add a pinch of smoked paprika for a smoky depth that punches above the price.