Hash Browns
Photo: Whitebox at English Wikipedia, CC BY-SA 3.0
Hash browns are shredded potatoes pan-fried into a crisp, golden patty, and this version needs only two potatoes and a little oil. The key is the cold water soak followed by a thorough drain, which keeps the shreds from steaming in the pan. A spoonful of flour or one egg binds everything together. Press the patties thin for the crispest edges, and try rosemary in place of onion.
Instructions
Grate the washed raw potatoes on a cheese grater into a bowl and cover them completely with water. Let them sit for 10 minutes.
Drain the grated potatoes very well. Any water left behind will make them steam in the pan instead of fry.
Mix in the finely chopped onion by hand if you are using it. Then work in either the egg or the flour until it is spread evenly, which helps the shreds hold together while they cook.
Set a large frying pan over medium-high heat and add enough oil to coat the whole bottom in a thin layer. Wait until the oil is hot.
Put a large handful of the potato mixture in the pan and shape it into a patty about ¼ to ½ inch (6 to 12 mm) thick. A thinner patty gives a crispier result all the way through.
Cook for about 5 to 8 minutes, until the underside is crisp and brown and the patty holds together. Flip it over.
Cook the second side for another 3 to 5 minutes, until it is brown and crisp as well.
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