Crispy Hash Browns

[elleng]

Ingredients:
4 large russet potatoes, peeled
1 small onion, finely grated (optional)
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup vegetable oil or butter (for frying)
Fresh herbs for garnish (optional)
Instructions:
Prepare the Potatoes:
Using a box grater or food processor, grate the peeled potatoes. Place the grated potatoes in a large bowl of cold water to remove excess starch. Let them soak for about 5 minutes.
Drain and Dry:
Drain the potatoes and spread them out on a clean kitchen towel or paper towels. Pat them dry thoroughly to ensure they fry up crispy.
Combine Ingredients:
In a large bowl, combine the grated potatoes, grated onion (if using), flour, salt, pepper, garlic powder, and paprika. Mix well to combine.
Heat the Oil:
Heat the vegetable oil or butter in a large skillet over medium-high heat. The oil should be hot but not smoking.
Cook the Hash Browns:
Spoon the potato mixture into the skillet, pressing it down with a spatula to form an even layer. Cook for about 4-5 minutes on each side, or until golden brown and crispy. You may need to cook the hash browns in batches to avoid overcrowding the skillet.
Drain and Serve:
Remove the hash browns from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve hot, garnished with fresh herbs if desired.
Enjoy these Crispy Hash Browns as a perfect addition to your breakfast or brunch, bringing a satisfying crunch and rich flavor to your morning meal.