Emily's Famous Hash Browns

By learen

Ingredients

• 2 med russet potatoes shredded
• 1/2 med onion, finely chopped
• 1/4 c all purpose flour
• 1 egg
• 1 c oil for frying or as needed
• salt and pepper to taste

Details

Preparation time 20mins
Cooking time 35mins
Adapted from allrecipes.com

Preparation

Step 1

Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.

Heat about 1/4 in of oil in a large heavy skillet over med high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 in thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom. Then flip over and brown on the other side. It should take at least 5 min per side. If you are cooking in one big piece, it can be quartered for easy flipping.

Remocve from the pan, and drain on paper towels. Season with salt and pepper and serve immediately.