Crispy Restaurant-Style Hash Browns
Description
Shredded potatoes tossed in a flour and egg mixture are cooked to crisp perfection in a piping hot cast iron pan, rivaling restaurant hash browns any day of the week.
Ingredients
•
3 medium russet potatoes, peeled and shredded
•
1/2 medium yellow onion, chopped
•
1/4 cup all-purpose flour
•
salt and ground black pepper to taste
•
1 large egg
•
1/2 cup vegetable oil
Directions
1
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.
2
Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
3
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.