400g Pontiac potatoes, peeled
1 small onion, grated
1 egg yolk
1 tablespoon snipped fresh chives
40ml (2 tablespoons) vegetable oil
Preheat the oven to 140°C.
Parboil the potatoes in a large saucepan of salted boiling water for 8-10 minutes. Drain well and set aside to cool. When cool, pat dry to remove excess moisture and grate coarsely into a large bowl. Add the onion, egg yolk and chives and season with salt and pepper. Stir to combine, then shape into 8 patties.
Heat the oil in a frying pan over medium heat. Add 2-3 patties to the pan and cook without turning for 6-8 minutes or until golden and crispy on the bottom (it is important that they are cooked on the bottom before turning, or they will fall apart). Use an egg flip to carefully turn the hash browns and cook for a further 6 minutes until golden brown and crispy. Transfer to a plate lined with a paper towel to drain, then place on a baking tray and keep warm in the oven while you cook the remaining hash browns (you may need to add more oil to the pan).