Print: 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.

Prep

14 min

Cook

29 min

Servings

Difficulty

Medium

Ingredients

3 medium russet potatoes , peeled and shredded
0.5 medium yellow onion , chopped
0.25 cups all-purpose flour
salt and ground black pepper to taste
1 large egg
0.5 cups vegetable oil

Instructions

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

Nutrition per serving

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