Servings: 4 to 6

1 kg / 2 lb potatoes (starchy - see notes) 1 kg / 2 lb potatoes (starchy - see notes)
1/2 onion ½ onion
2 eggs 2 eggs
1/2 cup flour or cornstarch ½ cup flour or cornstarch
1 tsp salt (plus more to taste) 1 tsp salt (plus more to taste)
Black pepper Black pepper
Smoked paprika Smoked paprika
1 tbsp butter 1 tbsp butter
2 tbsp extra virgin olive oil, separated 2 tbsp extra virgin olive oil, separated

Peel and grate the potatoes, placing the grated potato into a large bowl of water (this stops the potato from going brown while you continue grating).
Using a large colander, rinse the potato until the water comes clear (to remove the starch which keeps the potato from going brown as well as making it crispy).
Working a handful at a time, squeeze out the excess water and place into the bowl (or use a salad spinner on the whole thing, toss excess water, then put potato mixture back in bowl of salad spinner).
Grate ½ onion, combine with potatoes in salad spinner.
Mix in 2 eggs, ½ cup flour, salt, pepper, and smoked paprika.
Heat 1 tbsp butter and 1 tbsp olive oil in a 22cm/9 inch non stick pan (maybe bigger) over medium high heat.
Place shredded potato mixture in pan, spread out and lightly pat down with a spatula. It should be about 1.5cm/0.6" thick.
Cook for 5 to 8 minutes until golden brown and crispy. Use a spatula to lift a corner to check for doneness.
Get a large plate and slide the hash brown onto it.
Place the pan on top of the plate, then quickly flip upside down. Use a tea towel if you need so you can hold onto the fry pan when flipping. Don't worry if it breaks when you flip it, it's salvageable!
Drizzle the remaining 1 tbsp of oil around the edges of the fry pan. If your hash brown broke when you flipped it, use a spatula to lightly pat it back into shape.
Cook until golden brown and crispy, about 4 to 6 minutes. Use a spatula to lift up to check.
Slide out of the plan onto a serving plate. Season with additional salt if required. To serve, garnish with chopped parsley (optional) and cut into wedges.

You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.  You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.  I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
This can be made up to an hour in advance, then reheated in a hot oven (200C/390F) and it will be crisp on the outside and moist on the inside. If you make it any further ahead then you might notice some loss of moisture on the inside, but the outside will still be nice and crisp when reheated in the oven. I have made it the night before, stored it in the fridge then to reinvigorate it, just drizzled a bit of olive oil on it before popping into the oven.  This can be made up to an hour in advance, then reheated in a hot oven (200C/390F) and it will be crisp on the outside and moist on the inside. If you make it any further ahead then you might notice some loss of moisture on the inside, but the outside will still be nice and crisp when reheated in the oven. I have made it the night before, stored it in the fridge then to reinvigorate it, just drizzled a bit of olive oil on it before popping into the oven.