Giant Hash Brown

1. You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.

I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.

2. This can be made up to an hour in advance, then reheated in a hot oven (200C/390F) and it will be crisp on the outside and moist on the inside. If you make it any further ahead then you might notice some loss of moisture on the inside, but the outside will still be nice and crisp when reheated in the oven. I have made it the night before, stored it in the fridge then to reinvigorate it, just drizzled a bit of olive oil on it before popping into the oven.

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