Crispy hash browns

Barneys tips for making the perfect hash browns:

• My two top tips for getting crispy hash browns are to cook the potato first as this will create a dry layer of potato. As the grated potato cools, much of the moisture will evaporate. The other trick is using enough butter and oil when you fry them. Don’t be shy: add more oil than the recipe calls for if you feel you need to, especially if you are using a large frying pan. It should cover the base of the pan without leaving any dry spots.
• I find that waxier varieties of potato work best for hash browns to help achieve that desired lattice of golden, crusty potato, such as a Russett, King Edward or Maris Piper. You don’t want a potato with a high moisture content.
• When parboiling your potatoes, you should aim to soften them enough to make grating easier, don’t overcook: a sharp knife should go in with some resistance. Microwave or bake the potatoes if you prefer – as long as you soften them a little, they'll be fine for grating.
• The recipe is easily adaptable. I often use the hash brown as a base for toppings such as smoked salmon & mustard sour cream, or you can stir additional ingredients in with the melted butter. Thinly sliced spring onion, garlic or golden fried onion slices would both work well; chopped rosemary, oregano, sage or thyme all withstand the heat of a frying pan while adding a burst of aromatics.