Best Hashbrowns

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 medium russet potatoes, shredded
• 1/2 medium onion, finely chopped
• 1/4 cup all-purpose flour
• 1/4 teaspoon garlic salt
• 1/8 teaspoon cayenne pepper
• 1 egg, beaten
• 1/4 cup vegetable oil or 1/4 cup canola oil, divided
• 2 tablespoons butter, divided
• salt and pepper

Recipe

• 1 rinse shredded potatoes until water is clear; drain and squeeze dry.
• 2 place shreds in a bowl; mix in the onion, flour, garlic salt and cayenne pepper.
• 3 in a separate bowl, beat one egg and stir into potato mixture until evenly distributed.
• 4 heat about 1/4 inch of oil in a large heavy skillet over medium-high heat, along with 1 tablespoon butter.
• 5 when oil is sizzling hot, place potatoes in the pan in a 1/2 inch thick layer, patting down with spatula. cover the whole bottom of the pan, or make separate piles like pancakes.
• 6 cook until nicely browned on the bottom, approximately 5 minutes per side.
• 7 flip over and brown on the other side, adding the remaining oil and butter.
• 8 if you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• 9 remove from pan and drain on paper towels.
• 10 season with salt and pepper and serve immediately. i just add pepper because the salt in the garlic salt is enough for me, but to each his own!