Steps
Step-by-step
1 Grate the raw potatoes with a cheese grater, place them into a bowl and cover completely with water. Let sit for 10 minutes. 2 Drain the grated potatoes well; if this is not done thoroughly the potatoes will steam instead of fry. 3 Mix in chopped onions by hand. 4 Mix the egg OR flour into the hash brown mixture evenly. This will allow the hash browns to stay together when frying. 5 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. 6 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. 7 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. 8 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. Hash Browns Category:Breakfast recipes Category:Pan fried recipes Category:Recipes using egg Category:Recipes using wheat flour
Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SA
Source: Wikibooks Cookbook
