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Hash Browns
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Breakfast
schedulePrep 0 min
local_fire_departmentCook 0 min
groups2–4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4501537
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 2 potatoes, washed
- ½ onion, finely chopped (optional)
- Cooking oil (canola is good—see smoke point information)
- 2 tablespoons flour OR 1 egg
Directions
- 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
Try using rosemary instead of the onion.