Hash browns or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced. They are considered a breakfast food and are often served with ketchup. This recipe refers to the shredded version, which is the most common in many parts of the United States.
- Grate the raw potatoes with a cheese grater, place them into a bowl and cover completely with water. Let sit for 10 minutes.
- Drain the grated potatoes well; if this is not done thoroughly the potatoes will steam instead of fry.
- Mix in chopped onions by hand.
- Mix the egg OR flour into the hash brown mixture evenly. This will allow the hash browns to stay together when frying.
- Place a large frying pan on medium-high heat and add enough oil to provide a thin coating over the entire bottom of the pan.
- When the oil has come up to temperature apply a large handful of potatoes to the pan and reshape into a patty that is about ¼–½ inch (6–12 mm) thick. The thinner the patty, the crispier the hash browns will be throughout.
- Flip when they are crisp and brown on the cooking side. They should also stick together nicely before they are flipped. This should take about 5–8 minutes.
- The hash browns are done when the new side is brown and crispy. This should take another 3–5 minutes.
Notes, tips, and variations edit
- Try using rosemary instead of the onion.