Prepare your potatoes: Wash and peel the potatoes. Using a box grater or a food processor with a grating disc, grate them into a large bowl. If using an onion, grate it coarsely and add it to the bowl. The mixture will look a little wet and stark white at this stage.

The crucial rinse: Tip the grated potato and onion into a colander and rinse thoroughly under cold running water. Keep going until the water runs clear instead of milky. This washes away the excess starch that would otherwise make your hash browns gluey. You’ll feel the texture change as the water clears.

Squeeze out every drop of moisture: This is the most important step. Take handfuls of the rinsed mixture and squeeze them as hard as you can over the sink. You want the shreds to feel quite dry to the touch. Transfer the squeezed shreds to a clean tea towel, gather the corners, and wring it tightly over the sink. You'll be amazed at how much water comes out—this is what guarantees a crisp exterior.

Season and rest: Place the dry shreds in a clean bowl. Sprinkle over the salt, pepper, and flour. Toss everything together with your fingers until evenly coated. The shreds should look separate and slightly fluffy. Let the mixture rest for 10 minutes. This allows the salt to draw out any remaining moisture and gives the flour time to absorb it.

Heat the pan: Place a large, heavy-based frying pan or skillet over a medium-high heat. Add a generous knob of butter and a splash of oil. The oil stops the butter from burning. Swirl the pan until the butter has melted and is foaming, and you hear a gentle, happy sizzle. The aroma of browning butter is the signal you’re ready.

Form the hash browns: Using clean hands, take a generous handful of the potato mixture and shape it into a flat, rough patty about 1cm thick. Don’t pack it too tightly or it will become dense. Gently place the patty into the hot fat. You should hear a loud sizzle immediately. Repeat with the remaining mixture, leaving a little space between each patty. Do not overcrowd the pan.

Cook the first side: Let the hash browns cook undisturbed for 4-5 minutes. The edges will begin to turn a deep, nutty brown. Peek underneath with a spatula; you’re looking for a rich, deep golden colour with darker, craggy spots. The sound will change from a loud sizzle to a quieter, steady hiss as the moisture cooks off.

Flip and finish: Carefully flip each hash brown. The cooked side should be a beautiful mosaic of gold and brown. Cook for another 3-4 minutes until the second side is equally crisp and golden. The finished hash brown will feel firm and sound hollow when tapped with the spatula.

Drain and serve: Transfer the cooked hash browns to a plate lined with kitchen paper. This absorbs any excess fat and keeps them crunchy. Serve immediately while they are still blazing hot and singing with crispness.