Hash Browns

Instructions

1. Prepare the potatoes
   Using a box grater or food processor with a grating attachment, shred the peeled potatoes. Place the shredded potatoes in a large bowl of cold water to prevent browning while you finish grating.
2. Remove excess moisture
   Drain the potatoes in a colander, then transfer them to a clean kitchen towel. Wrap the potatoes in the towel and squeeze firmly to remove as much moisture as possible. This is crucial for crispy hash browns.
3. Mix the ingredients
   Transfer the dried potatoes to a large bowl. Add the grated onion (if using), salt, pepper, garlic powder, paprika, flour, and beaten egg. Mix well to combine, ensuring all ingredients are evenly distributed.
4. Form the patties
   Divide the potato mixture into 4 equal portions. Shape each portion into a flat, round patty about 1/2-inch thick.
5. Cook the hash browns
   Heat 2 tablespoons of oil or clarified butter in a large non-stick skillet over medium heat. Once hot, carefully add 2 patties to the pan, leaving space between them. Cook for 4-5 minutes until the bottom is golden brown and crispy.
6. Flip and finish cooking
   Carefully flip the patties using a wide spatula. Add a bit more oil if the pan seems dry. Cook for another 4-5 minutes until the second side is golden brown and the potatoes are cooked through. Transfer to a paper towel-lined plate.
7. Cook the remaining patties
   Add the remaining 2 tablespoons of oil to the skillet and repeat the cooking process with the remaining potato patties.
8. Serve
   Serve the hash browns hot with a dollop of sour cream and sprinkle of chives or green onions if desired. They pair perfectly with eggs, bacon, or sausage for a complete breakfast.