This hash brown recipe is fool proof. It will give you crisp potato patties, just begging for a dash of hot sauce (or ketchup for the kids). The following instructions are for pattys, but you can also spread the mixture out in a big frying pan, then cut into wedges for serving.
¼ cup very thinly sliced green onions (optional)
1/3 cup all purpose flour (see update note)1 egg (lightly beaten)
1½ teaspoons salt (or to taste)
¼ teaspoon black pepper (or to taste)
I use (the shredded hash brown style of) a product called Simply Potatoes (in my store they are sold in the refrigerated section above the eggs), but you can use THAWED Ore Ida shredded (loose) hash browns as well. I have tried fresh potatoes for this recipe and they do NOT work as well as Simply Potatoes or thawed Ore Ida shredded potatoes (fresh potatoes get mushy).
Gently toss the potatoes with the flour, salt and pepper (and onion if you are using it), then gently (I use my hands) mix in the lightly beaten egg. NOTE: I mix the salt & pepper into the egg to make sure the spices are distributed evenly throughout the potatoes.
Pre-heat your heavy frying pan to medium high and brush your skillet with a generous coating of vegetable oil (I like to use my electric frying pan).Place 1/3 (lightly packed) potato mixture onto HOT, greased frying pan and then gently flatten the mound with your spatula, like this:
Fry patties for 4 minutes, per side, or until they are golden brown and crispy.
Drain on paper towels, sprinkle with salt and serve immediately.I love how these hash brown patties hold together, you can even pick them up and eat them like a commercial hash brown patty, but oh so much better tasting.
NOTE: 3 cups of THAWED Simply Potatoes or Ora Ida equal about a pound.
UPDATE NOTE: Since posting this recipe, I have experimented with reducing the amount of flour in the recipe. I have had great success with as little as 2 tablespoons of flour (and I think they taste even better!!).
NO FAIL HASHBROWNS FOR THIS WEEKEND FOOD RECIPESBy Coleen Marie