Crispy Restaurant-Style Hash Browns

This is exactly how I make my hash browns with the exception of adding an egg. I tried it and I liked it but I don't think it's absolutely necessary. I made 1 large thin pancake and topped it with additional fried onions. It does take longer than the 5 minutes stated to achieve nicely golden browned, crispy hash browns, but well worth the time. Great recipe, thanks for sharing,

I love how these turned out! I omitted the egg and added some extra seasonings. I really liked the addition of onions and I plan on making these again soon. Thanks for sharing!

Delish!!! The only changes I made was I doubled the potatoes added about 1/4cup flour & 1tsp epicure herb & garlic seasoning & omitted the egg. Will definitely be making this again. thank you for the recipe!!

Love this recipe!! It reminds me of Latkes. The egg helps keep it together and adds a bit of flavor to the potato. While it can be cooked as 1 big individual Hash Brown, this time I made 6 cakes. I served them with sour cream. I will be making them again!!

Keep the potato layer thin and a medium to hot pan if you want a crispy pan-sized pancake. Otherwise, fry and stir routinely to brown or crisp all the shreds. I tried a thick 1 1/2+ inch layer for the pancake effect. Took a long time to cook on medium, but higher would've burned it. Did not cook well in the middle, mushy, so I ended up stirring it to brown more of the shreds.