About this recipe:A good old fashioned recipe for hash browns that everyone loves. Perfect with bacon and eggs!
2 medium russet potatoes, grated or shredded
1/2 medium onion, finely chopped
30g plain flour
235ml oil for frying, or as needed
salt and pepper to taste
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Method Prep:20min › Cook:15min › Ready in:35min
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl; mix in the onion, flour and egg until evenly distributed.
Heat about 1/2cm of oil in a large heavy frying pan over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1cm thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. 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.
Remove from pan, and drain on kitchen paper. Season with salt and pepper and serve immediately.