Gordon Ramsay's hash brown

Strip the skin of the potatoes and glaze it with the onion. Shred the mix, add some salt, pepper, olive oil and cayenne pepper and give a really good mix through. Then, squeeze all the water out (the more liquid removed, the crispier).

Take a medium pan, once the pan is hot pour olive oil then the mixture. Use a wooden spoon to pat it down.

Going the outside around the pan add some butter. To flip the hash brown, place a plate on top and flip onto the plate. Then slide in back quickly.

Crack egg on to, then into a preheated oven for 5 to 8 minutes.