2 - small russet or other fluffy potatoes
1/2 - small onion
1/2 sprig - fresh rosemary
3 tbsp - all-purpose flour
1 tsp - paprika
1 tsp - onion powder
1 tsp - garlic powder
1/2 tsp - salt
1/2 tsp - black pepper
1/2 tbsp - olive oil- plus extra for frying
- Preheat oven to 350°F | Line a baking sheet | Clean kitchen towel | Large frying pan over medium-high heat
- Coarsely grate the potatoes | Peel and coarsely grate the onion (if you start to cry, give your hands a rinse with cold water) | Put the potato and onion in the middle of the clean kitchen towel, bring the edges of the kitchen towel up, and twist it firmly a few times to squeeze out as much of the liquid as possible | Tip into a large bowl
- Strip the rosemary leaves by running your thumb and forefinger from the top to the base of the stem (the leaves should easily come away), chop, and add to the bowl | Add the flour, paprika, onion powder, garlic powder, salt, pepper, and the 1/2 tablespoon of oil
- Mix everything together with your hands until you have a clumpy, thick dough | Divide the mixture into 6 and shape each mound by squeezing it firmly between your hands to make 6 burger-shaped hash browns
- Heat some oil in the pan and fry the hash browns for 3 minutes on each side, pushing them down gently with a spatula to help compact theym
- Transfer the hash browns to the lined baking sheet. and put the pan the oven | Bake for 20-25 minutes, until golden and crispy