INFO:

Hash Browns made with Duck Fat, old but new. I can’t tell you I made these today because I didn’t but they do appear regularly for me whether that’s a refined version for the restaurant or just some hash browns at home. The process is the bit that’s important as the slow cooking really helps the potato to bond when you set them. You can buy duck fat (and that mould) from Amazon if you can’t find it in your butcher or at the supermarket. 500g of peeled and grated Maris piper potato 80g duck fat 80g cornflour Salt Rosemary 1. Wash the grated potato in cold water and then squeeze out all of the moisture best you can 2. Heat half of the duck fat in a pan then cook the potato gently as to not colour it with a big pinch of salt for approx 30 mins or until it’s fully cooked 3. Mix the potato with cornflour and then shape into moulds or just with your hands if you don’t want to spend £12.50 on a random mould 4. Set for 30-40 mins in the freezer (you can leave them in there until you’re ready but be aware they’ll be frozen so will take longer to cook) 5. Fry the hash browns in the remaining duck fat until golden and crispy all over 6. Serve with rosemary salt, I dipped them in garlic mayo because I’m just crazy like that.