Famous Hash BrownsThese turned out great! I’ve never had much success with homemade hash browns, always because I have just tried frying up plain grated potatoes, and I thought I would look for an actual recipe that might yield something a bit more restaurant-quality. This recipe is definitely it! They weren’t greasy at all, they held together perfectly, and they looked quite pretty when they were done cooking, too.
Next time, I think I will add my salt & pepper, plus some extra spices, to the shredded potato and egg/flour mixture, just to give it a more intense flavor. This recipe is so easy that I will have no problems just making these hash browns from memory, eyeballing the flour and spices… Also it’s Perfect with hot pepper sauce and ketchup.
To Make this Hash browns Recipe You’Il need the following Ingredients:
Servings: 4 | Prep 20 mins | Cook 15 mins | Ready In 35 mins.
2 medium russet potatoes, shredded
1/2 medium onion, finely chopped
1/4 cup all-purpose flour
1 cup oil for frying, or as needed
salt and pepper to taste
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Per Serving: 183 calories; 6.9 g fat; 26.1 g carbohydrates; 4.7 g protein; 46 mg cholesterol; 24 mg sodium.