1kgRusset potatoesapproximately 6 potatoes in total
3tbspbeef drippingalternatively use 1 tbsp potato starch for binding - see notes.
Cornflourapproximately 3-4 tbsp
White peppera pinch
Vegetable oilor other oil suitable for deep frying
Wash, peel, and dice the potatoes into 3-5mm cubes.
Wash the potatoes in a large bowl, with cold water, and strain. Repeat at least once, mixing the potatoes to agitate. Once the water is clear, strain again and dry on kitchen roll for at least one hour.
In a large frying pan or saucepan, melt the beef dripping over low heat and add the potato cubes to the pan. Season with a generous pinch of salt and cook over a low heat for 10-15 minutes until just fork tender. (If making vegetarian hash browns, sweat the potatoes in 2 tbsp vegetable oil).
Once cooked, transfer the potatoes and dripping to a large mixing bowl and mix with the cornflour and a generous pinch of white pepper. (If not using beef dripping, add a tablespoon of potato starch at this point). Mix until combined then transfer to a large sheet of greaseproof/baking paper.
Gently press the potato mixture to flatten, then place another sheet of greaseproof paper over the top and evenly roll the potato mixture until 1cm - ½ inch thick. Cut into correct sized rectangles, then form into oval patties, like those served at McDonald’s. Re-roll any off cuts to make more hash brown patties.
Once formed, place each hash brown between two small sheets of greaseproof paper and chill in the freezer for at least two hours, but preferably overnight.
When ready to cook, half fill a deep sauce pan or deep fryer with frying oil such as vegetable or rapeseed oil, then heat to 180C. Carefully cook the hash browns in batches to prevent oil overflowing. A batch of 2 or 3 hash browns will take approximately 3-5 minutes to cook, flipping once, half way through cooking. Once golden brown and crispy, remove from the oil and transfer to a wire rack to cool for a few minutes before serving, or while cooking the next batch. Season generously with salt before serving.
If making vegetarian hash browns, sweat the potatoes in 2 tbsp vegetable oil, then add 1 tbsp potato starch in addition to the cornflour.