Recipe by ~Icy~
A very easy and tasty hash brown recipe. You can also add some bacon, onions, herbs, etc. to it. Experiment yourself!! You will need a large clean towel to remove the juice from the potatoes, and this step is very important, otherwise it won't come out crispy. Also, be generous on the amount of oil when you cook the hash brown, oil makes it crispier.
Top Review by Leo's Mom
A couple of hints. I shred my potatoes and also onion together in my Cusinart shredder disc. The acid in the onion keeps the potato white and therefore can be done earlier in the day. Squeeze them both together. For latkes, use two potatoes, one onion, then mix with one egg, a tablespoon of matzo meal and then fry in butter..serve with sour cream...YUM ! thanks for sharing...
Directions See How It's Made
- Peel the skin of potatoes if they are dirty, otherwise you can also leave them on.
- Fine julienne cut the potatoes ( I used the julienne cut on my hand slicer).
- Try to squeeze all the juice from the potatoes with a towel.
- Flavor with salt and pepper according to taste.
- Heat oil on a skillet pan (non-stick is a good choice). Be generous on the oil, it will make your hash brown very crispy.
- On medium-high heat, pour the potatoes on the pan and try to make it flat and round. Do not stir it.
- Turn it over when golden brown and it's done when both sides are golden and crispy.