Quick Cheesy Homemade Hash Browns
Servings: 6 servings
Ingredients
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 1 egg, beaten
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon vegetable oil
- ½ cup shredded cheddar cheese
- sliced scallions, garnish
Instructions
- In a large bowl, mix together the grated potatoes and onion. Squeeze out any and all excess moisture using a clean kitchen towel or paper towels.
- Add the beaten egg, flour, salt, and black pepper to the bowl and mix well until all ingredients are combined.
- Heat the vegetable oil in a large non-stick pan over medium heat. Add the whole mixture to the pan and evenly distribute it throughout.
- Cook the hash browns for about 4-6 minutes per side, or until they are golden brown and crispy.
- Remove the hash browns from the pan and pat off any excess oil.
- Serve the hash browns hot with scallions and enjoy!
Notes
Do not skip the step of removing the extra moisture from the potatoes and onions. Any extra juices will not be your friend. Really take the time to wring out as much of the water as possible. The potatoes will get much more crispy the less moisture they have. Otherwise, you'll have soggy hash browns that have a hard time cooking all the way through.
In order to flip the whole hash brown it in the pan, we found it easier to run a spatula around the potato mixture and then flip onto a clean plate first. From the plate, just slide the hash brown back onto the skillet to turn. This will keep it from getting destroyed when flipping sides.
Variations and substitutions:
This recipe has cheddar cheese in it, but any additional or variety of cheese would be excellent. You can’t go wrong with cheese and potatoes!
Bacon or breakfast sausage would be delicious in the hash browns as well.