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.
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