Good, old-fashioned, restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!
Ingredients
- russet potatoes: 2 medium (shredded)
- onion: 0.5 medium (chopped)
- all-purpose flour: 0.25 cup
- egg: 1 piece
- oil for frying: 1 cup (or as needed)
- salt and pepper: 0 piece (to taste)
Metric Conversion
Stages of cooking
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Rinse 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.
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Heat 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.
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Cook 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.
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Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.Brady Snyder
