Description
Homemade crispy hash browns that deliver a perfect golden-brown exterior and tender inside, just like your favorite diner-style breakfast. These hash browns combine shredded russet potatoes with onion, flour, and egg, fried in oil to achieve that irresistible crunch. Ideal served hot with your choice of hot pepper sauce or ketchup, they are a classic comfort food perfect for brunch or breakfast.
Ingredients
Potatoes and Vegetables
- 2 medium russet potatoes, shredded
- ½ medium onion, finely chopped
Binding Ingredients
- ¼ cup all-purpose flour
- 1 large egg
For Frying and Seasoning
- 1 cup oil for frying, or as needed
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Gather all the ingredients to ensure you have everything ready for cooking.
- Rinse Potatoes: Rinse the shredded potatoes under cold water until the water runs clear to remove excess starch, then drain and squeeze out as much moisture as possible to ensure crispiness.
- Mix Ingredients: Place the dried shredded potatoes in a bowl and evenly mix in the finely chopped onion, flour, and egg, combining until well distributed.
- Heat Oil: Pour about 1/4 inch of oil into a large heavy skillet and heat it over medium-high heat until hot and sizzling.
- Cook Hash Browns: Add the potato mixture to the hot oil in a 1/2 inch thick layer, either covering the entire bottom of the pan or forming separate pancake-like portions. Cook for about 5 minutes or until the bottom is nicely browned and crispy.
- Flip and Brown Other Side: Carefully flip the hash browns (if cooking in one large piece, cut into quarters for easier handling) and cook another 5 minutes or until the other side is golden brown and crispy.
- Drain and Season: Remove the hash browns from the skillet and place them on paper towels to drain excess oil. Season with salt and pepper immediately.
- Serve: Serve the hash browns hot, paired with hot pepper sauce or ketchup for a delicious breakfast or brunch dish.
Notes
- Make sure to squeeze out as much moisture as possible from the shredded potatoes to achieve the crispiest texture.
- Cook in batches if your skillet isn’t large enough to avoid overcrowding, which can steam rather than fry the potatoes.
- Serve with crustless quiche for a delightful brunch pairing.
- You can adjust the thickness of the hash brown layer depending on your preference for crispiness and cooking time.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Frying
- Cuisine: American
