Crispy Hash Brown Potatoes
This "Wicked Easy" crispy, crunchy hash browns are first shredded, mixed with diced onions and seasonings, and then cooked to a golden brown to ensure they are full of flavor!
No need to leave your house to enjoy Crispy Hash Brown Potatoes because they are wicked easy to make right in your own home using simple ingredients. Baking potatoes are the foundation of the recipe, that are seasoned with onion and salt & pepper. The hash browns are bound together with egg and flour which is cooked in either clarified butter or oil!
The first step is to peel and then grate the potatoes. I like to use a box grater inside a bowl.
Rinse the shredded potatoes in water until the water is clear. This is done to remove much of the starch from the potatoes.
Drain the water and then squeeze the shredded potato dry. Leave the potatoes in the bowl so they can be mixed with the other ingredients.
Dice half an onion and add to the shredded potatoes.
Add the flour and egg to the bowl with the shredded potato and diced onions. Mix until evenly distributed.
The hash browns can be cooked on a preheated griddle or individually in large or small sauté pans. You will need a plate with paper towels on it as a place to put the cooked hash browns to absorb any excess oil. A spatula is also helpful when cooking on a griddle.
If using an electric griddle, heat to 350*F. Add a little oil or clarified butter and then carefully place the potato mixture onto the preheated griddle. An ice cream scoop or disher helps maintain uniform portions.
Cook the mixture until nicely browned on the bottom, and then flip over and brown the other side, about 3 to 5 minutes per side.
If cooking the hash brown potatoes in a sauté pan, heat about 1/4 inch of oil or clarified butter over medium high heat. when the oil is sizzling hot, carefully place the potato mixture into the pan in a 1/2-inch thick layer.
Cook the potato mixture until well browned on the bottom, about 3 to 5 minutes. Then flip the potato mixture over and cook the other side for 3 to 5 minutes and well browned and crispy!
Place the cooked hash browns on to paper towels to absorb any excess grease, then season with additional salt and pepper as needed.
If cooking the hash brown as one big piece, the finished product can be cut into wedge portions for serving.
Hash browns can be served on their own with or without sour cream, ketchup, and/or apple sauce (click for recipe).
They are also a great accompaniment to any lunch or dinner entree. I often serve them with pork (click for grilled pork tenderloin recipe)! In this photo, homemade apple sauce and coleslaw also accompanies the dish (click for recipes).
Crispy Homemade Hash Browns
This Crispy Homemade Hash Browns recipes starts with shredded potatoes that are mixed with finely chopped sweet onions to ensure they are full of flavor before cooking them to a crispy, golden brown!
Equipment
- 1 Medium bowl
- 1 grater
- 1 skillet
- 1 griddle
Ingredients
- 3 each Russet Potatoes
- ½ each Onion
- ¼ cup Flour
- 1 each Egg
- 1 cup Vegetable Oil or Clarified Butter
- ½ tsp Salt
- ¼ tsp Pepper
Instructions
- Peel and then shred the potatoes using a box grater into a bowl of water to prevent them from turning brown. Rinse the shredded potatoes multiple times until the water is clear. Drain the water and squeeze the shredded potatoes dry.
- Peel and finely chop the onion. Add to the bowl with the shredded potatoes. Add the flour and the beaten egg to the bowl and mix until evenly distributed.
- In a large sauté pan, heat about ¼ inch of the oil over medium heat. You can also use an electric skillet / griddle if desired.
- When the oil is sizzling hot, carefully place some of the potato mixture into the pan until it is about ½ inch thick. If using an electric skillet / griddle, either cover the entire cooking area with the potato mixture or make separate smaller piles like pancakes.
- Cook the potato mixture until nicely browned on the bottom, then flip the potato mixture over and brown the other side, about 3 to 5 minutes per side.
- Remove the hash browns from the pan or griddle and drain them on paper towel to absorb any excess oil. Season with salt and pepper and then serve immediately.
Tried this recipe?Let us know how it was!
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