Crisp, golden Hash Browns, completely homemade and fried to perfection. The perfect addition to your breakfast, ready in under 30 minutes.
- 3 large white potatoes such as Russets, peeled
- 2 medium shallots peeled and shredded
- 3 tbsp all-purpose flour
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 3 tbsp vegetable oil
Shred the potatoes with a box grater, then soak in a bowl of cold water. Swish the potato around the bowl with your hand to get out as much of the starch as possible. Drain well.
Place a cheese cloth or paper towels over a bowl then add the shredded potatoes. Grate the shallot over the potato. Twist the cheese cloth into a ball and squeeze as much of the water as possible. Transfer the potato/onion mixture to a bowl.
Add the flour, salt and pepper to the same bowl and mix. Mould into 9 oval shapes.
Heat the oil in a large skillet over medium heat. Once the oil is hot add the hashbrowns, do not overcrowd, you might have to do this in batches. Fry for about 4 to 5 minutes per side or until golden brown and crispy.
- You can make these ahead of time, just keep in mind you should never freeze raw potatoes. The starch in the potato over time will make it unpalatable and unusable. You can either bake the potatoes in the oven at 350° for around an hour or until tender. You want to allow your potatoes to completely cool before handling, store them in the fridge for a few hours or over night before shredding, forming and storing in the freezer. Your frozen hash brown patties can last for up to 12 months when properly stored in the freezer, just grab and fry whenever you need!
- When properly stored, your leftover hash browns will last for 3-5 days in the refrigerator. Store in an airtight container in the fridge immediately when finished eating.
- Cooking time assumes 2 batches.
Serving: 1hash brown | Calories: 86kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 136mg | Potassium: 253mg | Fiber: 2g | Sugar: 1g | Vitamin C: 7mg | Calcium: 19mg | Iron: 2mg