Ingredients

• 3 medium baking potatoes
• 1 small onion (diced)
• ¼ sweet pepper
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper

Method

We have a few tips and tricks to ensuring the middle is lovely and soft and the outside is crispy and golden brown.

Par bake the potato with skin on, this keeps the colour even after baking. Once they have cooled then take off the skin and grate. The par baking means that the potato will still be firm enough to grate and will hold together better in the mixture. You will also avoid needing to squeeze them out and getting the greyish colouring that can happen with raw potato. This step will also ensure that they cook quicker and give them a better texture at the end.

Once grated add in the smoked paprika, dried oregano, a quarter chopped pepper and one small diced onion and seasoning.

Should you have prebaked the potatoes the day before you will need to add an egg keep the mix together. If they freshly cooked then they will still have the waxiness to hold them together without the egg.

Once the mix is ready make sure the pan is hot, and add a little vegetable oil, they don’t need a lot of oil. To get an even shape use a small pastry ring. Press the mixture into the ring, or make them a patty in your hands. Once they are all cooking in the pan reduce the heat to a medium heat.

Cook for 4-5 minutes on one side, then they should easily flip over and be golden brown on one side, and cook for a further two minutes.

Add a couple of little knobs of butter for the final two minutes, and this will make them even more delicious.

Finally, top them with the topping of your choice and enjoy!

Serving Suggestions:

• Avocado, smoked salmon and a poached egg
• Smoked salmon, chive crème fraiche and spinach
• Bacon, poached eggs
• Smoked salmon, spinach and hollandaise