1 lb (450 g) potatoes
3 tbsps oil
1 egg, beaten
3 tbsps oil
1 egg, beaten
method
1. Scrub the potatoes thoroughly and grate them coarsely into a large bowl of cold water.
2. Pour the oil into a 9 inch (22.5 cm) round non stick sandwich tin. Place in the oven at Mark 7 (220°C) 425°F for 5 minutes.
Drain the potatoes in a sieve and press gently to remove the excess water.
3. Place the potatoes in a bowl and mix in the beaten egg with salt and plenty of freshly ground black pepper.
4. Press the potato mixture evenly into the preheated tin and bake for 45 minutes until a brown crust forms on the under side.
5. To serve, turn out the potatoes so that the browned side is uppermost. Serve with eggs.
2. Pour the oil into a 9 inch (22.5 cm) round non stick sandwich tin. Place in the oven at Mark 7 (220°C) 425°F for 5 minutes.
Drain the potatoes in a sieve and press gently to remove the excess water.
3. Place the potatoes in a bowl and mix in the beaten egg with salt and plenty of freshly ground black pepper.
4. Press the potato mixture evenly into the preheated tin and bake for 45 minutes until a brown crust forms on the under side.
5. To serve, turn out the potatoes so that the browned side is uppermost. Serve with eggs.
serving amount
serves 4
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