HASH BROWNS

Ingredients......1 kg of potatoes, unpeeled, ( sebago are best, they have a smooth light brown / white skin and white flesh), 1 small onion (approx 90 gm ) finely chopped, 1 dsp of finely chopped fresh rosemary, 60 gm of ghee. preheat your oven to 120 deg C. Scrub the potatoes. Boil , steam or microwave the potatoes until just tender. Cool for 10 minutes. Slice the potatoes into 1 cm cubes. Combine the potatoes in a large bowl with the onion and rosemary. Heat a 1/3rd of the ghee in a medium heavy based frying pan, place 4 greased egg rings in the pan. Spoon a 1/4 of the potato mixture into each egg ring, spread the mixture evenly to fill the ring. Cook pressing with a spatula until browned, turn each ring to brown the other side. Drain on absorbent paper,sprinkle lightly with crack black pepper,( optional). Place in the preheated oven to keep warm. Repeat the process with the remaining mixture to make 12 hash browns.