Makes

2

Servings

Ingredients

directions

  1. Start by getting the onions on for the hash browns. Take the grated onion and squeeze out the juice into a bowl and set aside for later.
  2. In a large frying pan heat 1 tbsp of butter or oil and gently fry off the onions until they are soft, golden and caramelised, which should take about 25 minutes.
  3. Stir regularly to prevent from scorching.
  4. Mix the Frank’s RedHot Original Cayenne Pepper Sauce in with the onion juice, adding more if preferred to make it hotter.
  5. Add this mixture in with the onions once they are looking lovely and golden and allow the liquid to evaporate for a few minutes until the onions develop a jammy consistency.
  6. Meanwhile squeeze the grated potato of its water through either a muslin gauze or some kitchen paper until it’s dry.
  7. Transfer to a bowl and mix together with the onions and salt until well combined.
  8. Heat a large frying pan with half of the butter over a low heat.
  9. Take a quarter of the mixture and place it in a dollop on one corner of the hot frying pan.
  10. Repeat with the remaining mixture, to make four.
  11. Allow to cook on a really low heat for 15 minutes on each side, adding the remaining butter in between flipping them, until crisp and golden on the outside and soft in the middle.
  12. Once cooked, transfer to kitchen paper to drain off any excess oil and keep crisp.
  13. Keep these warm in a low oven whilst you prepare the rest of the brunch.