Crispy Hash Browns
Good, old-fashioned, restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!
- Serves: 4 persons
- 2medium russet potatoes, shredded
- ½medium onion, finely chopped
- ¼cup all-purpose flour
- 1cup oil for frying, or as needed
- salt and pepper to taste
Step 1Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
Step 2Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
Step 3Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Step 4Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.