Ep 53 - Hashbrowns
3 cups rock salt
2 large Sebago potatoes
1. Preheat oven to 180 degrees C. Place potatoes on a bed of rock salt in a small roasting tray. Bake for 45 minutes until just starting to soften but are still firm enough to retain their shape (you can reuse the rock salt three or four times for a similar purpose).
2. Peel potatoes using a small paring knife. Coarsely grate potatoes using long strokes on the grater - you want nice long strands of firm, nearly cooked potato. Season with a few grinds of salt (you could also add herbs such as dill or parsley, sautéed onion or bacon).
3. Dip a ring mould in a bowl of water (we used a 4cm x 6cm mould). Fill the mould with grated potato and pat down to fill the mould and create a bit of tension - this will prevent it breaking up when it goes in the fryer. Tap the potato out of the mould onto a tray. Chill in the fridge to help maintain shape.
4. Heat oil in a deep fryer to 180 degrees C. Gently lower hash browns into the fryer, then cook for 3-5 minutes until golden and cooked through. Lift the basket out of the fryer and allow to drain for a few minutes. Sprinkle with salt.