There's no need to leave your house or change out of your PJs to enjoy some Crispy Hash Browns! You can achieve a diner-quality dish right under your own roof. These crunchy spuds are shredded to your liking and mixed with some sweet onions to ensure they're full of flavor. Sizzling on a skillet, your Crispy Hash Browns can be made just the way you like them. And hey, who knew you could achieve this beloved starchy goodness without having to sit on a sticky booth or navigate a large, hangry crowd—what a delicious delight!
Ingredients• 2 medium russet potatoes, shredded • 1/2 medium onion, finely chopped • 1/4 cup all-purpose flour • 1 egg • 1 cup oil for frying, or as needed • salt, to taste • pepper, to taste
Rinse the potatoes until the water is clear.
Drain the water and squeeze the potatoes dry.
In a medium bowl, place the potatoes, onions, flour, and egg. Mix until evenly distributed.
In a large skillet, heat about 1/4-inch of the oil over medium-high heat.
When the oil is sizzling hot, carefully place the potato mixture into the pan in a 1/2-inch-thick layer. Cover the whole skillet with the potato mixture or make separate piles like pancakes.
Cook the potato mixture until nicely browned on the bottom. Then, flip the potato mixture over and brown on the other side, about 5 minutes per side. If cooking it as one big piece, the potato mixture can be cut into quarters for easier flipping.
Transfer the hashbrowns out of the skillet and drain them on paper towels.
Season the hashbrowns with salt and pepper.