DAILY DINNERS

Cook the potatoes in boiling, salted water for 15-20 mins until softened on the outside but firm in the centre. Drain, and leave to cool.

Meanwhile, fry the onion in 1 tbsp oil and a knob of butter until soft but not golden, about 8 mins. Add the spices or oregano and leave to cool.

Peel the potatoes, then grate. Mix with the fried onion, 1/2 tbsp salt and 1/2 tbsp ground pepper.

Line a baking tray, then pinch golf-ball-sized pieces of the mix and roll into balls. Press down onto the tray to make thick rounds or use a food ring for a neat shape.

To freeze, ensure the rounds are spread well apart, then freeze until solid. Wrap or tip into a freezer bag. Will keep for up to 3 months.

To cook, heat 1 tbsp oil and a knob of butter in a non-stick frying pan over a medium heat and fry the hash browns from frozen for 7 -10 mins per side until golden and piping hot. (Cook for 4 - 5 mins per side if defrosted). Serve with fried eggs and hot sauce or ketchup.