1Squeeze excess moisture from potatoes. Place in a large bowl and season to taste.
2Heat half butter and oil together in a large frying pan on high. Spoon quarter-cups potato into pan, pressing to flatten.
3Cook 2 to 3 mins each side, until golden and crispy, adding extra butter and oil as required. Drain on paper towel. Repeat with remaining ingredients. Serve topped with avocado, mascarpone and caper berries.
Bauer/Woman’s Day/Photo: Rob Shaw