Best Hashbrowns

1. 1

   Rinse shredded potatoes until water is clear; drain and squeeze dry.

2. 2

   Place shreds in a bowl; mix in the onion, flour, garlic salt and cayenne pepper.

3. 3

   In a separate bowl, beat one egg and stir into potato mixture until evenly distributed.

4. 4

   Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat, along with 1 tablespoon butter.

5. 5

   When oil is sizzling hot, place potatoes in the pan in a 1/2 inch thick layer, patting down with spatula.

6. 6

   Cover the whole bottom of the pan, or make separate piles like pancakes.

7. 7

   Cook until nicely browned on the bottom, approximately 5 minutes per side.

8. 8

   Flip over and brown on the other side, adding the remaining oil and butter.

9. 9

   If you are cooking them in one big piece, it can be cut into quarters for easier flipping.

10. 10

    Remove from pan and drain on paper towels.

11. 11

    Season with salt and pepper and serve immediately.

12. 12

    I just add pepper because the salt in the garlic salt is enough for me, but to each his own!

* Per serving · 4 servings · Values may vary.

No additional tips available.