Homemade Crispy Hash Browns

Recipe View Prepare Ingredients: Gather all ingredients and have them ready to go. (5 minutes)

Recipe View Rinse and Dry Potatoes: Place the shredded potatoes in a bowl and rinse under cold water until the water runs clear. This removes excess starch and promotes crispiness. Drain thoroughly and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. (10 minutes)

Recipe View Combine Ingredients: In a mixing bowl, combine the shredded potatoes, minced onion, flour, and beaten egg. Mix well until all ingredients are evenly distributed. (5 minutes)

Recipe View Heat Oil: In a large, heavy-bottomed skillet (cast iron is ideal), heat about 1/4 inch of vegetable oil over medium-high heat. The oil is ready when it shimmers and a small piece of potato sizzles immediately upon contact. (5 minutes)

Recipe View Fry Hash Browns: Carefully place the potato mixture into the hot oil, either as one large layer covering the bottom of the pan or in smaller, pancake-like portions. Ensure the layer is about 1/2 inch thick. (2 minutes)

Recipe View Cook First Side: Cook until the bottom is deeply golden brown and crispy, about 5-7 minutes. Adjust heat as needed to prevent burning.

Recipe View Flip and Cook Second Side: Carefully flip the hash browns using a spatula. If cooking as one large piece, you can cut it into quarters for easier flipping. Cook the other side until equally golden brown and crispy, another 5-7 minutes.

Recipe View Drain and Season: Remove the hash browns from the pan and place them on a paper towel-lined plate to drain excess oil. Immediately season generously with sea salt and freshly ground black pepper to taste. (2 minutes)

Recipe View Serve Immediately: Serve hot and enjoy the crispy perfection!