Hash Browns
These are not American hash browns but I think they're better. Take left-over mashed potato; if you wish, mix in a little butter or margarine. Then press the mashed potato into a flat rectangular container to a depth of about half an inch and place in the refrigerator for 24 hours. Pepper etc. can be added if desired.
The next day, take out carefully, cut into rectangular slices, and fry in a hot pan coated with olive oil, until each side is brown. Excellent with fried breakfast - or fish.
