{ Hash browns}

Preparation time: 30 m to 1 hour

Cook time: 10 to 30 mins

Serve: 8 hash browns

Hash browns are one of those brilliant recipes that taste amazing, look impressive and take very little effort. A welcome addition to any breakfast or lunch.

At the market

4 medium floury potatoes, peeled (like Maris Piper or King Edwards)

1 medium onion

1 egg, beaten

Salt and pepper

Vegetable oil, for frying

At the kitchen

1) Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel.

2) Place the mix in a large bowl.

3) Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland).

4) Mix the ingredients well.

5) Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.

6) Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs.

By The BBC Food team

{Classic fish & chips}

 

Preparation and cooking time

- Prep:25 mins

- Cook:30 mins

- Serves: 2

Skip the takeaway, and spend a little effort perfecting fish & chips at home – you'll be rewarded with crisp, deeply golden fish and moreish chips

En el mercado

- Alredador de 1 litro de aceite de girasol, para freír

- 2 filets gruesos y sin piel de thick skinless fillets of whiting, ling, pollock, haddock or cod (about 150g each)

For the chips

2 large Maris Piper potatoes

1 tsp malt vinegar

plus extra to serve

For the batter

75g self-raising flour

plus extra for dusting

25g cornflour

small pinch of ground turmeric

125g cold lager

or fizzy water

For the tartare sauce

4 cornichons

1 tsp capers

1 shallot

handful of parsley leaves

chopped

5 tbsp mayonnaise

Method

step 1

Cut the potatoes into chips and soak in cold water for 5 mins, then wash until the water runs clear. Tip into a pan of cold water with a pinch of salt and 1 tsp malt vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart. Drain gently, then place on a tray in a single layer and chill until needed. Can be prepared a day ahead.

step 2

To make the tartare sauce, chop the cornichons, capers and shallot (finely chop if you prefer a smooth sauce), then combine with the parsley, mayo and a pinch of salt. Will keep chilled for up to 24 hours.

step 3

When you’re ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream – do not over-beat, a few lumps are fine. Keep chilled.

step 4

Pour the oil into a deep, wide pan like a wok, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.

step 5

Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.

Recipe from Good Food magazine, February 2021

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