Hash Browns Recipe
All Recipes | Dessert Recipes | Breakfast Recipes |Appetizer Recipes
Scroll Down for the recipe and measurements!
Watch on YouTube | You're Watching Episode: 545
More Laura in the Kitchen Recipes:
Garlic and Brown Sugar Pork Chops Recipe
Pumpkin Swirl Blondies Recipe
Cookbook Announcement!
Italian Fried Peppers Recipe
Garlic Sesame Stir Fried Asparagus Recipe
Caramel Apple Pie Recipe

Subscribe to Laura's YouTube Channel (It's FREE!) to stay updated on new recipes! Want to leave a comment for this recipe? You can leave comments on this recipe's YouTube page! (I love reading your comments :)

Hash Browns

Serves 2

Prep time: 15 mins
Cook time: 15 mins

1 Large Russet Potato, peeled
1 Tbsp of All Purpose Flour
2 Tbsp of Grated Onion or 1 Shallot
1 Egg White
Salt and Pepper to taste
Vegetable Oil as needed


1) Fill a bowl with cold water and set aside.

2) Grate the potatoes with a box grater and place them immediately into the cold water.

3) Allow the potatoes to sit in the water for about 5 to 10 minutes.

4) Remove the potatoes from the water and using a potato ricer (or a lint free towel) add a little bit of the shredded potatoes in it at a time and squeeze out all the excess liquid. Place them on a lint free towel to dry them up a bit more.

5) Add the potatoes to a large bowl and add the flour, egg white, salt, pepper and onion, mix together to combine well.

6) Meanwhile, add enough oil to coat the bottom (not too much, just a few tablespoons) of a large non stick skillet, preheat it over medium high heat

7) When the pan is nice and hot, add about 1/3 cup of the potato mixture at a time, making sure to flatten it as much as possible with a spatula, you want these to be as flat as you can get them for maximum crispiness.

8) Cook them for about 6 to 7 minutes on each side or until really brown and crispy.

If you feel like the potatoes are getting too dark too soon, reduce the heat to medium.

Post By: Laura Vitale