Crispy Restaurant-Style Hash Browns

These hash brown potatoes will beat restaurant hash browns hands down. I like to cook them very crisp and well done. I usually make one large pan-sized hash brown so I just have to flip once in the hot oil. These potatoes are superior to frozen or restaurant hash browns. I saw a similar recipe online and wanted to have a written copy for the kitchen so I did not have to watch the video each time I made these.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 562 Calories

Ingredients

• ½ cup vegetable oil
• ¼ cup all-purpose flour
• 1 large egg
• salt and ground black pepper to taste
• ½ medium yellow onion, chopped
• 3 medium russet potatoes, peeled and shredded

Recipe Instructions

Step 1

Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.

Step 2

Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.

Step 3

Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.