Peel and grate the potatoes, placing the grated potato into a large bowl of water (this stops the potato from going brown while you continue grating).

Using a large colander, rinse the potato until the water comes clear (to remove the starch which keeps the potato from going brown as well as making it crispy).

Working a handful at a time, squeeze out the excess water and place into the bowl.

Mix in 1 tbsp of olive oil, salt and pepper.

Heat 2 tbsp olive oil in a 22cm/9 inch non stick pan over medium high heat.

Place shredded potato mixture in pan, spread out and lightly pat down with a spatula. It should be about 1.5cm/0.6" thick.

Cook for 5 to 8 minutes until golden brown and crispy. Use a spatula to lift a corner to check for doneness.

Get a large plate and slide the hash brown onto it.

Place the pan on top of the plate, then quickly flip upside down. Use a tea towel if you need so you can hold onto the fry pan when flipping. Don't worry if it breaks when you flip it, it's salvageable!

Drizzle the remaining 1 tbsp of oil around the edges of the fry pan. If your hash brown broke when you flipped it, use a spatula to lightly pat it back into shape.

Cook until golden brown and crispy, about 4 to 6 minutes. Use a spatula to lift up to check.

Slide out of the plan onto a serving plate. Season with additional salt if required. To serve, garnish with chopped parsley (optional) and cut into wedges.