- Publish Date
- Wednesday, 20 September 2017, 3:18PM
The ideal way to start the day is with a big Kiwi breakfast featuring eggs, bacon, sausages, tomatoes and, of course, hash browns!
But what's not ideal, is soggy mushy hashies..
Which can easily happen when whipping up the breakfast staple.
So Gordon Ramsay has revealed his secret hack to get the PERFECT batch of "nice and seriously crispy hash browns" - and it does not disappoint...
He starts off by peeling and grating waxy potatoes and a whole onion.
According to Ramsay, waxy potatoes are crucial for making a good hash brown because they cook and hold themselves together better.
He then seasons the mixture with salt, pepper, olive oil and cayenne, before squeezing it to drain all the moisture.
"The more liquid you remove the crispier your hash browns will be" the chef promises.
Next, he throws the mixture into a hot fry pan with a generous amount of olive oil and flattens it out with a spoon like a giant pancake. The chef then places flakes of butter around the edge of the pan to help caramelise the hash brown.
Finally, he flips the hash brown over to fry the other side.