Homemade Hashbrowns
I just made and wrote this recipe. I think two improvements would be to let the grated potatoes rest a bit longer to draw more water out, and also pressing the formed hashbrowns down in the pan to get each side more evenly browned.
Homemade Hashbrowns
I just made and wrote this recipe. I think two improvements would be to let the grated potatoes rest a bit longer to draw more water out, and also pressing the formed hashbrowns down in the pan to get each side more evenly browned.
Cooking Instructions
- 1
Wash and grate potatoes.
- 2
Salt grated potatoes and let rest on paper towels for 5-10 minutes to draw excess water out. Squeeze more excess water out.
- 3
Beat egg in a bowl and add grated potatoes. Add salt (again), pepper, garlic powder, and onion powder to taste. Squeeze out excess water again.
- 4
Preheat griddle to medium-medium high. Add flour to grated potato/egg mixture. Squeeze out excess water again. Scoop 1 or 2 tablespoons out at a time and form desired shape. Put them on a paper towel to draw more excess water out.
- 5
When the butter smells nutty and begins to brown, it should be hot enough to add hashbrowns. Cook on each side until medium brown and crispy, it was around 5 minutes per side for me. Add butter when you flip and any time you think more is needed.
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