Crispy Homemade Hash Browns Perfect for Breakfast

Ingredients

• 4 large russet potatoes, peeled
• 1 small onion, finely grated
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• to taste salt and pepper
• 1 quarter cup vegetable oil or clarified butter (for frying)

Instructions

1. Grate the peeled russet potatoes using a box grater or food processor. Place the grated potatoes in a large bowl and cover them with cold water to remove excess starch. Let soak for about 10 minutes.
2. After soaking, drain the potatoes in a colander and then transfer them to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to ensure maximum crispiness.
3. In a large mixing bowl, combine the dried grated potatoes, finely grated onion, flour, baking powder, garlic powder, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
4. In a large skillet, heat the vegetable oil or clarified butter over medium-high heat. You want enough oil to cover the bottom of the pan evenly.
5. Once the oil is hot, carefully add small scoops (about 1/3 cup each) of the potato mixture to the skillet, flattening them slightly with the back of a spatula. Cook in batches if necessary. Fry for about 4-5 minutes on each side, or until golden brown and crispy.
6. Once cooked, transfer the hash browns to a plate lined with paper towels to absorb any excess oil. Season with additional salt while hot.
7. Serve the crispy hash browns immediately with your favorite breakfast items or condiments, like ketchup or a dollop of sour cream.