Horseradish hash browns

Grate the potato on the coarse side of a grater straight into a big bowl of water. Give the shards a stir and leave for 30 minutes.

Grate the onion on the coarse side of a grater into an empty bowl. Squeeze as much water as you can out of the grated onion, pouring away the liquid. Whatever you can remove is helpful and your hash brown will thank you for it.

Add the horseradish sauce, chives, flour, egg and plenty of seasoning to the onions and put aside.

Lay a clean tea towel over a colander in the sink. Using clean hands, lift the potato strands out of the water and place them onto the tea towel. Over the bowl they were soaking in, bring the four corners of the towel together and twist tightly. As you do so, cloudy water will flow from the tea towel into the water below. Twist until the potatoes have become quite dry (keep the potato water).

Tip the potatoes into the onion mixture, combine well and leave for 10 minutes.

Slowly and carefully pour the potato water down the sink. At the bottom of the bowl there will be a thick, sticky white goo. This is starch and your hash brown loves it. Mix it into the potato mixture.

Heat the vegetable oil in a frying pan over a medium heat.

Put heaped tablespoons of the potato mix into the hot oil and press them down into little patties with the back of the spoon. Fry for 3-4 minutes on each side or until crunchy and golden. Drain on kitchen paper for a few seconds before putting into a warm oven while you fry the rest. Scatter with sea salt and enjoy with a roast or fry-up, or stuff into a ham, mayo and cornichon sarnie.