There’s no need to leave your house or change out of your PJs to enjoy some Crispy Hash Browns! You can achieve a diner-quality dish right under your own roof. These crunchy spuds are shredded to your liking and mixed with some sweet onions to ensure they’re full of flavor. Sizzling on a skillet, your Crispy Hash Browns can be made just the way you like them. And hey, who knew you could achieve this beloved starchy goodness without having to sit on a sticky booth or navigate a large, hangry crowd—what a delicious delight!
Ingredients
- 2 medium russet potatoes, shredded
- 1/2 medium onion, finely chopped
- 1/4 cup all-purpose flour
- 1 egg
- 1 cup oil for frying, or as needed
- salt, to taste
- pepper, to taste
Directions
Step 1 –Rinse the potatoes until the water is clear.
Step 2 –Drain the water and squeeze the potatoes dry.
Step 3 –In a medium bowl, place the potatoes, onions, flour, and egg. Mix until evenly distributed.
Step 4 –In a large skillet, heat about 1/4-inch of the oil over medium-high heat.
Step 5 –When the oil is sizzling hot, carefully place the potato mixture into the pan in a 1/2-inch-thick layer. Cover the whole skillet with the potato mixture or make separate piles like pancakes.
Step 6 –Cook the potato mixture until nicely browned on the bottom. Then, flip the potato mixture over and brown on the other side, about 5 minutes per side. If cooking it as one big piece, the potato mixture can be cut into quarters for easier flipping.
Step 7 –Transfer the hashbrowns out of the skillet and drain them on paper towels.
Step 8 –Season the hashbrowns with salt and pepper.
Step 9 –Serve immediately.