Ingredients
Method
- Start by coarsely grating the peeled potatoes and the onion into a clean tea towel. Twist the towel tightly to remove as much liquid as possible from the mixture. Transfer the drained potato and onion mixture to a large mixing bowl.
- To the bowl, add the beaten egg along with a generous amount of salt and freshly ground black pepper. It's important to season the mixture well to avoid blandness. Stir thoroughly to combine all the ingredients.
- In a heavy-based frying pan, heat a generous amount of vegetable oil over medium-high heat. Once the oil is hot but not smoking, drop spoonfuls of the potato mixture into the pan, flattening each into patties approximately 1cm (½ inch) thick. Fry the patties until they are golden brown and crispy, about 2–3 minutes on each side.
- Serve the hash browns hot, as a delightful accompaniment to breakfast or supper. They pair exceptionally well with bacon and eggs.
Notes
Generous seasoning is essential for this simple recipe, so don't hold back on the salt and pepper.
While standard brown onions are ideal, any type of onion will work just fine.
For truly crispy hash browns, ensure you remove as much liquid as possible in step 1. Excess moisture leads to soggy hash browns.
If you have a food processor with a grating disc, it will significantly speed up the potato preparation. Use a slicing disc for the onions to avoid tears.
When cooking the hash browns, try not to disturb them in the pan. Allow them to cook fully on one side before flipping. Using a non-stick pan is highly recommended.