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Crispy outside and tender inside, this golden hash is irresistible. Adding bacon, onion and capsicum adds a twist to the classic recipe.
• Two varieties of waxy potato that work well here are bintje and pink-eye.
• Soaking the potatoes in iced water converts some of the starch to sugar, which helps the spuds to brown faster and absorb less fat. Squeezing them dry ensures that they fry well.