Peel and coarsely grate the potatoes. This works best with a food processor with a grater attachment if you’ve got one, but a box grater will work just fine! I’d reach for the food processor if the hangover is anything above a 6/10. Try to make the spud strands as long as you can.

Rinse the potato 3 or 4 times in cold water to remove excess starch and dry thoroughly with a salad spinner or clean tea towels.

Set a large, non-stick frying pan over a medium heat and add 5-6 tbsp of olive oil. Add the potatoes in an even layer, press down into a big hash brown shape and season thoroughly.

Cook for 10-15 mins until brown and crisp and flip out onto a plate. Add another 1-2 tbsp of oil to the pan and return the hash brown, uncooked-side down. Cook for another 10-15 mins until full crisp and cooked through. Chop that big crispy hash brown into chunks and break out the sauce. Get stuck in.