Skip the box grater — spiralized potatoes fry into hash browns with crunchy golden edges and tender centres, in a fraction of the prep.

Serves 4 · Easy · 35 minutes

Blades used

• Peeler — for potatoes
• Spiralizer blade — for potatoes

Ingredients

• 3 large russet potatoes
• 1 small onion
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp garlic powder
• To taste — salt and pepper
• To serve — ketchup or hot sauce

Method

1. Peel the potatoes and spiralize them into ribbons.
2. Cut the ribbons into 2–3 inch lengths so they behave like grated potato.
3. Squeeze them very dry in a clean towel — this is what makes them crisp.
4. Dice the onion, then mix it through with the garlic powder, salt, and pepper.
5. Heat the oil and butter in a wide pan over medium heat. Press the mixture firmly into 1/2-inch patties and fry 4–5 minutes a side, until deep golden.
6. Drain briefly and serve hot, with ketchup or hot sauce.

From our kitchen

Give them room in the pan — crowded patties steam instead of crisping, so work in two batches.