Ingredients:
2 large russet potatoes
1 small onion (optional)
2 tablespoons all-purpose flour (optional for extra crispiness)
Salt and pepper to taste
1/4 teaspoon paprika (optional)
1/4 teaspoon garlic powder (optional)
1/4 cup vegetable oil or butter (for frying)
Instructions:
1. Prepare the Potatoes:
Peel the russet potatoes.
Grate them using a box grater or a food processor with a grating attachment.
Place the grated potatoes in a large bowl of cold water. This helps to remove excess starch and keeps the hash browns from turning gray.
2. Drain and Dry:
After soaking for about 10 minutes, drain the potatoes and place them on a clean kitchen towel or paper towels.
Pat them dry as thoroughly as possible. The drier the potatoes, the crispier the hash browns will be.
3. Optional: Add Onion and Seasonings:
If using onion, finely chop or grate it and mix it with the grated potatoes.
In a bowl, combine the grated potatoes (and onion if using) with flour, salt, pepper, paprika, and garlic powder. The flour helps to bind the potatoes together and adds to the crispiness.
4. Heat the Oil:
Heat the vegetable oil or butter in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan generously.
5. Form and Fry:
Take a handful of the potato mixture and press it into a flat patty, squeezing out any excess moisture.
Place the patty in the hot skillet. Repeat with additional patties, but don’t overcrowd the pan. Cook in batches if necessary.
Cook for about 4-5 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to avoid burning.
6. Drain and Serve:
Once cooked, transfer the hash browns to a plate lined with paper towels to drain any excess oil.
Serve hot and enjoy your crispy hash browns with your favorite breakfast dishes or as a tasty side!
