Peel and coarsely grate potatoes. Place in a large bowl. Squeeze excess liquid from grated potatoes. Season with salt and pepper

Shape into round flat patties

Heat oil in a frying pan. Carefully lower hash browns into hot oil with an egg slide. Fry until golden brown. Turn over and cook remaining side

Remove from pan and place onto absorbent paper

Serve with dollops of Birch & Waite Mayonnaise