Start pressing and squeezing the potatoes and onion — you want to get as much of the liquid out as possible so your hash brown cooks crispy (soggy hash browns are gross). Squeeze until your forearms hurt, then squeeze some more. Once you’re satisfied that the potatoes and onion are dry, you can move on to frying them.

Gordon mentions in his video that you need to use a high heat to fry the hash browns. What he doesn’t quite stress is just how high the heat needs to be. Your pan needs to be hot — really hot. We’re talking almost as high as it can get. In fact this may be the first time that you’ve ever had a burner this high without boiling water. The reason why you need to have such a high heat, is that the hash brown needs to start caramelizing almost instantly in order to hold its shape. If it doesn’t caramelize and stick together, when you go to do the flip, everything is just going to fall apart.

🥔 Mediocre Tip: Use a non-stick frying pan that is oven safe, as you’ll need to transfer this to the oven later on in the recipe. If you don’t own one of those, that’s okay. Transferring the hash brown to a foil lined baking sheet will also do. Just make sure to preheat your oven and leave the sheet in there for 10-20 minutes in order for it to come up to temperature before placing the hash brown on it.

While it's cooking, add little flecks of butter around the outside of the hash brown in order to help promote caramelization of the onion. We’re already frying it in olive oil, why not add more fucking fat? This is an American style breakfast after all.