Ingredients

• 2 large starchy potatoes (Russet or Sebago)
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon ghee (see note)
• Vegetable oil

Instructions

• Prepare the barbecue for direct cooking over medium heat (180°C-230°C) with a large Weber Ware frying pan or hotplate.
• While the barbecue is preheating, grate the potatoes into a large bowl. To remove the excess liquid out of the potato, place handfuls of the grated potato into paper towel and squeeze, allowing the excess liquid to drip into a separate bowl or sink. Discard the liquid and keep the drained potato. Season the potato with the salt and pepper.
• If you are using a large frying pan you will need to pre-cook the potato in two batches, so only use ½ the ghee along with ½ the grated potato. Add the ghee and potato to the pan/ hotplate. Pre-cook the grated potato over direct medium heat, with the lid closed, stirring every minute or two, for 5 to 10 minutes or until the potato has just started to turn translucent and has a cooked appearance. Remove the potato from the pan/ hotplate. Refresh the pan/hotplate with a spatula/ paper towel if needed.
• Add a small amount of oil to the pan/ hotplate, shape the potato into 4 patties (roughly 1cm thickness) and add them to the pan/ hotplate (cooking in batches if need). You can increase the temperature of your barbecue if desired as the hash brown potato just needs to brown on the outside. Cook for 3 to 5 minutes on each side or until deep golden.
• Once cooked, place the hash browns on a plate lined with paper towel. Season with a little extra salt (if desired) and enjoy.