Hash Browns
| Breakfast
Ingredients
- 2 potatoes, washed
- ½ onion, finely chopped (optional)
- Cooking oil (canola is good—see smoke point information)
- 2 tablespoons flour OR 1 egg
Instructions
- Grate the raw potatoes with a cheese grater, place them into a bowl and cover completely with water. Let sit for 10 minutes.
- Drain the grated potatoes well; if this is not done thoroughly the potatoes will steam instead of fry.
- Mix in chopped onions by hand.
- Mix the egg OR flour into the hash brown mixture evenly. This will allow the hash browns to stay together when frying.
- Place a large frying pan on medium-high heat and add enough oil to provide a thin coating over the entire bottom of the pan.
- When the oil has come up to temperature apply a large handful of potatoes to the pan and reshape into a patty that is about ¼–½ inch (6–12 mm) thick. The thinner the patty, the crispier the hash browns will be throughout.
- Flip when they are crisp and brown on the cooking side. They should also stick together nicely before they are flipped. This should take about 5–8 minutes.
- The hash browns are done when the new side is brown and crispy. This should take another 3–5 minutes.