Grate the Potatoes: Using the large holes of a box grater, grate the peeled potatoes into a large bowl. A food processor with a grating attachment makes this job much faster if you have one.

Squeeze Out the Moisture (The Crucial Step): Transfer the grated potato to the centre of a clean, sturdy tea towel or a double layer of cheesecloth. Gather the corners, twist the towel tightly, and squeeze as hard as you can over the sink. You will be amazed at how much liquid comes out. Keep squeezing until it’s as dry as you can possibly get it. This is the secret to crispy, not steamy, hash browns.

Season the Potatoes: Unfurl the tea towel and tip the dry, grated potato back into your bowl. It should look much fluffier now. Add the coarse sea salt and freshly ground black pepper and toss everything together with your hands to distribute the seasoning evenly.

Heat the Pan: Place a large, heavy-bottomed frying pan (cast iron is excellent for this) over a medium heat. Add the vegetable oil and the butter. Let the butter melt and foam – this combination gives you a high smoke point from the oil and fantastic flavour from the butter.

Form and Fry: Take a handful of the potato mixture (about ⅛ of the total) and form it into a loose patty, about 1.5cm thick. Don’t pack it too tightly. Carefully place it in the hot pan. Repeat to form 3 or 4 hash browns, ensuring you don’t overcrowd the pan.

Cook Until Golden: Let the hash browns cook undisturbed for 5-7 minutes on the first side. What works best for me is to resist the urge to move them. Let them form a deep golden-brown crust. You can peek at a corner after 5 minutes to check the colour.

Flip and Finish: Using a thin spatula or fish slice, carefully flip the hash browns. The cooked side should be beautifully golden and crisp. Cook for another 5-7 minutes on the second side, until it’s equally golden and the potato inside is cooked through and tender.

Drain and Serve: Transfer the cooked hash browns to a wire rack or a plate lined with kitchen paper to drain any excess fat. Keep them warm in a low oven while you cook the second batch. Serve immediately.