Ingredients:
- 4 medium potatoes
- 1 small onion, finely chopped
- 2 tbsps all-purpose flour
- 1 large egg, beaten
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- 2 tbsps vegetable oil
- fresh parsley for garnish (optional)
Instructions:
- Peel the potatoes and grate them using a coarse grater.
- Place the grated potatoes in a bowl of cold water and let them soak for 5 minutes. This helps to remove some of the starch and makes the hash browns crispier.
- Drain the grated potatoes and then place them in a clean kitchen towel. Squeeze out as much moisture as possible. The drier the potatoes, the crispier the hash browns will be.
- In a large mixing bowl, combine the grated potatoes, finely chopped onion, flour, beaten egg, sea salt, black pepper, and garlic powder (if using). Mix until well combined.
- Heat 2 tbsps vegetable oil in your Sensarte Ceramic Nonstick Deep Frying Pan over medium-high heat until the oil is shimmering.
- Scoop about ¼ cup of the potato mixture into the pan and flatten it with a spatula to form a patty.
- Cook the hash browns in batches, making sure not to overcrowd the pan. Fry each patty for about 3-4 minutes on each side or until golden brown and crispy.
- Transfer the cooked hash browns to a plate lined with paper towels to drain any excess oil.
- Garnish with fresh parsley if desired. Serve hot with your favorite breakfast sides and enjoy!
Tips: For extra flavor, you can add grated cheese or finely chopped herbs to the potato mixture before frying. Or serve with a dollop of sour cream or a side of ketchup for a classic taste.
