- 4 potatoes
- 1 shallot
- Salt (I use Maldon Sea Salt because I'm a bit of a wanker)
- Pepper (Black, freshly ground - see above)
- About a teaspoon of nutmeg (best to grate it from a whole nutmeg - again, see above)
- 1 egg (battery farmed)
- Groundnut (or veg) oil and a splash of olive oil for shallow frying.
Beat the egg, then add it, and mix it in well. Resist the urge to add flour - trust me, it'll come together in the pan.
Get a centimetre or so of oil hot in a large, heavy-based frying pan. Dollop in the mixture in quarters, shaping and flattening them into a sort of patty then leave them to brown. Okay, maybe the bold was a bit much, but don't play with them at this point or they'll break up. Leave them to brown for a good few minutes, then turn them. After another 6-7 minutes when they're done, transfer them to some kitchen paper to soak up the excess oil. A bit more sea salt and you're away.
I had them with cold ham and a fried egg. No picture, they went down too fast.