BENGALI HASH BROWNS
SERVES 4
Vegetable oil, for frying
1½ tsp panch phoron/Bengali five spice
2 small onions, finely sliced
650g potatoes (a floury sort will work well for extra crispiness)
2 green chillies, finely sliced (leave the seeds in)
1 small egg, beaten
Salt and black pepper
Raita and/or chutney, to serve
■ Heat a sauté pan (or a deep frying pan) over a low–medium heat and add 2 tablespoons of oil. Fry the panch phoron and onions for 10 minutes until the onions are soft and beginning to caramelise. Leave to cool.
■ While the onion is cooling, peel and grate your potatoes and tip them onto a clean dish towel. Gather up the edges of the towel and squeeze over the sink to remove any excess moisture from the potatoes, then add them to a large
