Drain and squeeze dry shredded potatoes after rinsing them until the water is clear. In a mixing dish, combine the shreds, onion, flour, and egg until equally distributed.

In a big heavy skillet, heat about 1/4 inch of oil over medium-high heat. Place potatoes in a 1/2 inch thick layer in the pan once the oil is scorching hot. Make separate heaps like pancakes or cover the entire bottom of the pan.

Cook until the bottom is beautifully browned, then turn and cook the other side. Each side should take at least 5 minutes. If you’re cooking them all at once, chop them into quarters to make turning simpler.

By now it should be clear that cooking hash browns won’t be a difficult task for you anymore as you can have a good grasp of this process by following through with what you have read herein. Ensuring you have the best quality potatoes for your hash browns is the main thing. If you would like more on this, you can watch this video here.