Golden-Crisp Potato Hash Browns
Transform simple potatoes into restaurant-quality crispy hash browns with this foolproof recipe. These golden beauties feature perfectly seasoned shredded potatoes with onions, creating the ultimate breakfast side dish that's crispy on the outside and tender on the inside.
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Servings: 4
Calories: 245kcal
Ingredients
- 2 medium russet potatoes
- ½ medium onion finely chopped
- ¼ cup all-purpose flour
- 1 large egg
- 1 cup oil for frying
Instructions
- Shred potatoes using a box grater or food processor with shredding attachment.
- Place shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, mix the squeezed potatoes with finely chopped onion, flour, and egg until well combined.
- Shape the mixture into 4-6 patties, pressing firmly to help them hold together.
- Heat oil in a large skillet over medium heat until shimmering.
- Carefully place patties in the hot oil and fry for 3-4 minutes per side until golden brown and crispy.
- Transfer to paper towels to drain excess oil before serving.
Notes
Rinse shredded potatoes in cold water before squeezing to remove excess starch for crispier results
Use russet potatoes for best texture as they have higher starch content
Don't overcrowd the pan - cook in batches if necessary for proper browning
Season with salt and pepper immediately after cooking while still hot
Can be kept warm in a 200°F oven for up to 30 minutes before serving
Leftover hash browns can be reheated in a toaster or skillet to restore crispiness
Nutrition
Serving: 1Patty | Calories: 245kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 15mg | Potassium: 485mg | Fiber: 2g | Sugar: 2g