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Classic Hash Browns

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Ingredients

  • 4 large potatoes, peeled and grated
  • 1/2 onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil

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Classic Hash Browns

Created by: Howcan Team

Ingredients

  • 4 large potatoes, peeled and grated
  • 1/2 onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil

Instructions

  • Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
  • In a large bowl, combine the grated potatoes, chopped onion, flour, salt, and black pepper.
  • Heat the vegetable oil in a large skillet over medium heat.
  • Scoop about 1/4 cup of the potato mixture into the skillet and flatten it with a spatula to form a patty.
  • Cook for 3-4 minutes on each side, or until golden brown and crispy.
  • Transfer the hash browns to a paper towel-lined plate to drain any excess oil.
  • Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
  • Serve hot and enjoy!
BreakfastBrunch
American

Hash browns have a rich history dating back to the 19th century, with roots in Swiss cuisine. This beloved breakfast dish made its way to the United States, where it gained popularity in diners and homes across the country. Chefs like Joseph French and Art Gunther are credited with popularizing hash browns in the US. Today, the best hash browns can be found in diners across the Midwest and Southern regions, where they are often served crispy and golden brown. Achieving the perfect hash browns involves grating potatoes finely, squeezing out excess moisture, and frying them to a crispy perfection. Some chefs also add onions or seasoning for extra flavor.

25 min

|

4 servings

|

220 calories

Instructions

  • Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
  • In a large bowl, combine the grated potatoes, chopped onion, flour, salt, and black pepper.
  • Heat the vegetable oil in a large skillet over medium heat.
  • Scoop about 1/4 cup of the potato mixture into the skillet and flatten it with a spatula to form a patty.
  • Cook for 3-4 minutes on each side, or until golden brown and crispy.
  • Transfer the hash browns to a paper towel-lined plate to drain any excess oil.
  • Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
  • Serve hot and enjoy!
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