Despite the doomsday and dramatic names of his albums, my dear friend Slash is the kind of person that fills me with an overwhelming sense of calm. Given everything I’ve done over the years, it is quite clear that is rare as well as a good thing.
While … except there was that one time Slash wasn’t able to keep my epic temper in check which ultimately led to him leaving Guns N’ Roses.
But I should probably take you back a bit further right?
I first met Slash many years ago in England when part of Bowie’s entourage. Slash’s mother used to design costumes for Dave and when we’d drop by I was always drawn to the beautiful sound of guitar in the other room.
From those very first days, I knew that he was destined for greatness and as such made my first attempt at momagering him.
(Oh FYI, I tried to adopt him … thus my plan failing, despite his success).
I then introduced him to Axl in the ‘80s and, as you know, designed what would become the majesty that in Guns N’ Roses. You’re welcome.
While I was a diligent Chief Groupie Advisor and muse – when not in prison – I did get angry with Ax when he opted not to sleep with me after a gig and swiftly went to Slash to quit the band. I was irate, he was loyal – and probably scared – and stepped away. All’s well that ends well though, as I was able to convince him to rejoin the band last year.
Given how busy the boys have been since reforming, I haven’t been able to see much of Slash so it was such a treat to spend a bit of time with him. While we sadly didn’t reconnect in the physical persuasion, I still made him our morning after Slash Browns and for that he is forever grateful.
Make no mistake, Slash is comforting and delightful … but that pales in comparison to how potato makes you feel. Particularly – and I feel like I say this for any potato recipe – when it comes in the form of a hash brown. Crisp on the outside, light and fluffy on the inside … and complete perfection.
4 potatoes, peeled and parboiled
1 egg, lightly whisked
2 tbsp milk powder
⅓ cup flour
¼ tsp smoked paprika
salt, pepper and caster sugar, to taste
butter or vegetable oil, for frying
Grate the parboiled potatoes and press in a sieve to remove as much liquid as possible. Once dry(ish), place the potato in a bowl to cool.
Once cool, add the egg, milk powder, flour, smoked paprika, salt, pepper and a pinch of sugar, and scrunch with your hands to combine.
Press a small handful of mixture into a hash brown shape, place on a lined baking sheet and continue until done. Cover and place in the fridge for an hour or so.
Once the hash browns have chilled, heat a good knob of butter or lug of oil in a large frying pan over medium heat. When it is nice and hot, place a couple of hash browns in the pan and cook for a couple of minutes either side, or until golden and crisp.
Repeat until done, then devour. With or without eggs and/or Slash.
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