Guinness Hash Browns

Peel the potatoes and place them in a bowl of water to prevent browning.

In a saucepan, pour in the Guinness and bring to a simmer. Reduce the liquid by half.

Add the vegetable stock to the reduced Guinness.

Add the peeled potatoes to the pot, cover, and boil for about 10 minutes until par-cooked.

Drain the potatoes and allow them to cool down completely.

Once cooled, grate the potatoes into a large mixing bowl.

To the grated potatoes, add the onion powder, salt, and cornflour.

Mix everything together with your hands until well combined.

Shape the potato mixture into oval patties. You can use a ring mold for a uniform shape.

Place the shaped hash browns on a tray lined with aluminum foil and freeze for 20 minutes to help them hold their shape.

Heat a generous amount of vegetable oil in a frying pan over medium-high heat.

Carefully place the frozen hash browns into the hot oil and fry for about 3 minutes per side, until deep golden brown and crispy.

Remove from the pan, drain on a wire rack or paper towel, and serve immediately.