Method

• 1.
  Place potato in a bowl with 1 1/2 tsp salt flakes. Set aside for 5 minutes, then transfer to a clean Chux cloth or tea towel, gather the sides, and wring out any excess moisture. Place dried potato in a bowl with parmesan and flour and, using your hands, toss to combine. Add butter and mix until a paste-like consistency.
• 2.
  Line a baking tray with baking paper. Shape hash browns by pressing 2 tbs-sized portions of potato mixture into 7.5cm egg rings. Transfer to prepared tray and chill until ready to fry (chilling hash browns will make them easier to transfer to the oil).
• 3.
  Heat 1.5cm oil in a frypan over medium heat. Working in batches, cook hash browns for 3 minutes on each side or until golden. Drain on a wire rack (not paper towel, as this will make them go soggy).
• 4.
  Scatter hash browns with salt, pepper and extra parmesan, and serve with aioli.