Crispy Hash Browns
Ingredients
- 4 Potatoes, peeled and grated
- 1 Onion, grated
- 2 Tbsp All-purpose flour
- 1 Salt
- 1/2 Tbsp Black pepper
- 1/4 Cup Vegetable oil
Instructions
- Peel the potatoes and rinse them under cold water to remove any dirt or starch. Pat them dry with a kitchen towel or paper towel.
- Use a grater or a food processor with a grating attachment to grate the potatoes. You can choose to grate them finely or coarsely, depending on your preference.
- Place the grated potatoes in a large bowl and cover them with cold water. Let them soak for about 5 minutes. This step helps remove excess starch and makes the hash browns crispier.
- Drain the grated potatoes and transfer them onto a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible from the potatoes. The drier the potatoes, the crispier the hash browns will be.
- In a separate bowl, combine the grated potatoes with salt, pepper, and any optional seasonings such as onion powder or garlic powder. Toss well to evenly distribute the seasonings.
- Heat the vegetable oil or melted butter in a large skillet over medium heat.
- Once the oil or butter is hot, add the seasoned grated potatoes to the skillet, spreading them out evenly to form a layer. Press them down gently with a spatula.
- Cook the hash browns for about 4-5 minutes on each side, or until they turn golden brown and crispy. Flip them carefully using a spatula.
- If needed, you can cook the hash browns in batches, depending on the size of your skillet, to avoid overcrowding.
- Once the hash browns are crispy and golden brown on both sides, transfer them to a paper towel-lined plate to drain any excess oil.
- Serve the crispy hash browns hot and enjoy them as a delicious side dish or breakfast staple.
Notes
Feel free to customize your hash browns by adding diced onions or shredded cheese to the grated potatoes before cooking. You can also shape the grated potatoes into patties if desired.