What kind of hangover is not remedied, or at least helped, by a good load of oily, salty potato? My head feels clearer just thinking about it.






Skill level

Average: 3.9 (8 votes)


  • 1 kg (2 lb 3 oz) starchy potatoes (I use russets)
  • vegetable oil, for pan-frying and drizzling
  • 1 small leek, washed well and thinly sliced
  • 4 spring onions (scallions), thinly sliced
  • 1 large handful dill, chopped
  • 110 g (4 oz/¾ cup) plain (all-purpose) flour (or gluten-free or corn flour)
  • 2 tsp salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Load the potatoes into a large pot and fill with hot water. Bring the water to the boil and let the potatoes cook for a further 10 minutes. Drain and set aside until cool enough to handle.
  2. Meanwhile, preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
  3. Heat a frying pan with a splash of vegetable oil over high heat. Add the leek and spring onions and cook for 5 minutes, stirring every minute or so. Set aside.
  4. Grate the potatoes using a food processor or box grater. Combine the grated potato in a large mixing bowl with all the remaining ingredients. Taste and add extra salt and pepper if desired.
  5. Press the mixture onto the lined tray. Rough up the top with a fork and drizzle with a little extra oil and extra salt (to ensure the top crisps up).
  6. Bake the hash brown for 30–40 minutes, or until the top is deeply golden and crispy. Allow to cool slightly, then cut it into squares, or just scoop portions onto everyone’s plates to serve. Good with eggs. 


Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99