Hash browns can be easily made from frozen when brought from the supermarket, but they taste even better when they’re made fresh at home. The breakfast staple can easily be cooked using a handful of ingredients, ready to be enjoyed with a variety of foods. For those who have never made the crispy potato treat from scratch, home cooks say that this recipe is the best out there, with some even adding that the hash browns come out “better than most restaurants.”
Another home cook added that the recipe is “super easy and fool proof” and it appears there is plenty of room to make the recipe your own with people sharing that they added ingredients such as grated cheese, garlic, and cayenne pepper or made substitutions such as onion for onion powder . All in all, the recipe rated 4.5 out of five stars on All Recipes, got the approval of home cooks and is a winner in many households.
Method:
Step 1
Gather all ingredients.
Step 2
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
Step 3
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
Step 4
Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Step 5
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Step 6
Serve hot and enjoy!