Homemade Crispy Hash Browns
A step-by-step guide to creating perfectly crispy, golden-brown hash browns that evoke memories of hearty breakfasts and cozy brunch gatherings.
Servings: 4 servings
Calories: 225kcal
Ingredients
Main Ingredients
- 2 medium russet potatoes Perfect for shredding, they provide the base for our crispy delight.
- ½ medium onion Finely chopped to add a subtle sweetness and depth of flavor.
- ¼ cup all-purpose flour A crucial binding agent that contributes to the crispiness.
- 1 large egg Helps hold everything together while adding richness.
- 1 cup oil for frying Use enough to create a sizzling, golden crust—any cooking oil works, but choose one with a high smoke point.
- to taste salt and pepper Essential for seasoning these flavorful patties.
Instructions
Preparation
- Shred the potatoes and finely chop the onion. Start by washing the russet potatoes thoroughly. Peel them if desired, then shred using a box grater or a food processor. Combine the shredded potatoes with the chopped onion in a mixing bowl.
- In a bowl, combine shredded potatoes, chopped onion, flour, egg, salt, and pepper. Stir it well, ensuring that the flour and egg coat the potatoes and onion evenly.
- Form the mixture into small patties, about 2–3 inches in diameter, making sure to pack them tightly.
Cooking
- Heat oil in a skillet over medium heat. Once hot, carefully add the patties, making sure not to overcrowd the pan.
- Fry until golden brown on one side, then flip and cook the other side until crispy.
- Once cooked, place the hash browns on a paper towel-lined plate to absorb excess oil. Serve them hot.
Notes
For best results, soak shredded potatoes in cold water for 10-15 minutes to remove excess starch. Experiment with spices to elevate the flavor.