Hash browns fit for a restaurant, done right. Perfect with ketchup and hot pepper sauce!
Crispy Hash Browns
2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 cup oil for frying, or as needed
salt and pepper to taste
- Shredded potatoes should be rinsed in clear water, drained, and squeezed dry. Toss the onion, flour, and egg into the bowl with the shreds to ensure even distribution.
- In a large, heavy skillet, heat up about 1/4 inch of oil over medium-high heat. Potatoes should be added to the pan in a 1/2 inch thick layer after the oil is sizzling hot. You can either construct individual pancake-like mounds or cover the entire bottom of the pan.
- Cook until the bottom is beautifully browned, then turn it over and cook the other side. Each side should require at least five minutes. It can be sliced into quarters for simpler flipping if you are cooking them in one large piece.
- Take out of the pan and let dry on paper towels. Serve right away after adding salt and pepper to taste.