Collect together your equipment (see Recipe Notes below) and ingredients.

Place the potatoes in a saucepan and cover with cold water. Bring to a simmer, add the salt and simmer gently for 10 minutes.

Drain well, using a sieve or colander, and leave to steam dry for a few minutes. Leave to cool and place in a refrigerator for a few hours until very cold.

Use a box grater to grate the potatoes and their skin.

Heat the butter and oil in a large pan over a moderately hot temperature and cook the potatoes, stirring regularly, until lightly caramelised and golden brown in places.

Divide the potatoes into 8 equal portions. Using a 8½cm/3¼ inch pastry cutter as a measure, create 8 flat potato cakes directly onto baking parchment lined baking tray/s. Fill the cutter with potato and press down into a circular shape.

When you are ready to bake them, preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6.

Bake in the centre of a pre-heated oven for 15 – 20 minutes, or until piping hot and browned and crispy on the edges.

Ideal served with breakfast, lunch, supper, or indeed, any meal of the day.