HOMEMADE HASHBROWNS

This morning on The Kitchen page James made some Hashbrowns.Good, old-fashioned, restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!

Please note this recipe may be an adaptation to what James created

IF YOU FANCY HAVING A GO YOURSELF HERE'S THE RECIPE

READY IN: 35 Minutes

PORTIONS:  4

INGREDIENTS:

2 medium russet potatoes, shredded

½ medium onion, finely chopped

¼ cup all-purpose flour

1 egg

1 cup oil for frying, or as needed

salt and pepper to taste

DIRECTIONS:

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.

Step 2

Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.

Step 3

Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.

Step 4

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