Emily's Famous Hash Browns
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 medium
Russet Potatoes (shredded)1 medium
Onion (finely chopped)1 cup
All-Purpose Flour1
Egg1
SaltDirections:
1
Rinse shredded potatoes until water is clear, then drain and squeeze dry
2
Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed
3
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat
4
When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer
5
Cover the whole bottom of the pan, or make separate piles like pancakes
6
Cook until nicely browned on the bottom, then flip over and brown on the other side
7
It should take at least 5 minutes per side
8
If you are cooking them in one big piece, it can be cut into quarters for easier flipping
9
Remove from pan, and drain on paper towels
10
Season with salt and pepper and serve immediately