Ingredients
Main Ingredients
- 2 large russet potatoes
- 1 small onion (finely grated, optional)
- 2 tablespoons all-purpose flour
- 1 egg (optional, for binding)
- Salt and pepper to taste
- 3 tablespoons vegetable oil or butter
Instructions
- Prepare Potatoes: Peel and grate the potatoes using a box grater to ensure even shredding.
- Remove Moisture: Place grated potatoes in a clean towel and squeeze out as much moisture as possible, which is essential for achieving crispy hash browns.
- Mix Ingredients: Transfer the dried grated potatoes to a bowl and combine with grated onion, flour, egg (if using), salt, and pepper, mixing well to incorporate all ingredients.
- Heat Pan: Heat oil or butter in a skillet over medium-high heat to prepare for frying the hash browns.
- Form Patties: Shape the potato mixture into small, compact patties suitable for frying.
- Cook Patties: Place patties in the hot skillet and cook for 3–5 minutes on each side until they are golden brown and crispy.
- Drain and Serve: Remove the hash browns from the pan and drain on paper towels to remove excess oil. Serve hot for best taste.
Notes
- Removing moisture thoroughly from the potatoes is key for achieving a crisp texture.
- Use clarified butter instead of regular butter for extra flavor and a higher smoke point.
- Avoid overcrowding the pan to ensure even cooking and proper browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: British-inspired
- Diet: Vegetarian
