Put a shallow baking tray in the oven and preheat to a low setting.

Grate the cauliflower into a large bowl (or use a food processor then transfer to a large bowl.

Grate or process the onion and add to the cauliflower.

Break in the eggs and season with salt and pepper. Stir well then set aside for 10 minutes.

Heat 2 tsp of oil and a small piece of butter (or just olive oil) in a non-stick frying pan.

Stir the cauliflower/egg batter again, then take a tablespoonful and drop it in the hot oil/butter. Using a spatula, flatten to make a circle approx 7cm in diameter.

Cook for 4 minutes until golden brown on the underside - if any loose liquid runs out then just gently push it back towards the hash brown with a spatula (as if frying an egg that's spreading over the pan).

After 4 minutes, carefully turn over and cook the other side until cooked through (approx another 3 mins). Transfer the hash brown to the baking tray in the oven.

Continue to make hash browns with the rest of the mixture, making sure you give it a good stir before taking out each tablespoonful so that any loose liquid is incorporated.

As each hash brown is cooked, transfer it to the oven to keep warm while you make the rest.