Rating: 5 stars 4.8
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Credit: Yoly

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Cook's Note:

It is very important to heat the oil to cooking temperature before adding the potatoes. This helps keep the potatoes crispy and helps them not to absorb as much oil while cooking.

Nutrition Facts

562 calories; protein 7.9g; carbohydrates 48.3g; fat 38.6g; cholesterol 62mg; sodium 34.9mg. Full Nutrition
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