I saw this done on Masterchef and the first time I cooked it I was impressed. Something so simple is so good. It made me remember Aunty Val used to make almost the same thing in the 1960's. Hers were more flatter than round. I think she used an egg ring to form the shape and then shallow fried them. In my rendition I use a tubular cake icer (pictured above.) Fill it with the grated potato and then stand on its end on the bench and compress. Then push halfway out and cut off with a sharp knife using the end of the tube as guide and support. Then push out the remaining half and it pops out easily.  Put 8 of these in your deep fry basket and they always come out perfect.

The outcome should be a very crispy outer shell with a moist inner. Just fabulous.

This is pretty healthy. I know its deep fried but what's a few grams of peanut oil. At the end of the day its a Potato and bit of oil and a sprinkle of salt. It would have less fat and less salt than mashed potatoes and your kids will devour these in large quantities without complaint.
3 Large baking Potatoes

Clean the Potatoes but do not peel.

Bake for 40 minutes in a 180° oven.

Remove and allow to cool.

Peel potatoes and run through the vegetable grater on a mincer.

Fill the cake icer, stand on the bench and compress firmly. Push out halfway and cut off with a sharp knife. With wet hands compress the cylinder shapes into a ball.

Deep fry at 170° for 6 minutes.

Remove and set on a rack. Sprinkle with sea salt.
        Hash Brown Recipe                  Hash Brown Recipe                                      
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