By Tasos Gaitanos and Alex Large
These hash browns are an absolutely indulgent treat. Crispy on the outside, soft and fluffy within and covered in graviera cheese, we serve them stacked up on some kasundi jam, our spiced take on tomato sauce.
Grate the potatoes and put them into a colander. Wash them under the tap until the water comes clear, then pat them dry and put into a bowl. Add the chopped onion then mix in the egg, double cream, plain flour, ras el hanout, cumin and sumac, and