Hash Browns

• 2 large potatoes, King Edward or Roosevelt preferably
• ½ white onion
• 1

Hash browns can be many shapes and sizes. The important thing is to have hash browns. This one is crispy and moist.

Find a bowl and fill it with cold water. Find a grater and locate the coarse side. Don’t worry about peeling your spuds, just grate the hell out of them straight into the water. Now leave them. Thirty minutes should do you.

Grate your onion on the same side as your