To get really crispy hash browns make sure you squeeze out as much liquid as possible in step 1. Soggy spuds equal soggy hash browns. If you have a food processor with a grating disc, this will ...

To make the hash browns, bring a large pan of salted water to the boil and cook the potatoes for 15–20 minutes, or until tender. Drain and roughly mash with the cream. Season and set aside.