Overview
Hash Browns http://www.asweetpeachef.com/breakfast/hash-browns/ 1 1/2 large russet potatoes, shredded 1 medium-small onion, finely chopped 1 small shallot, finely chopped 1/4 cup all-purpose flour 2 cloves garlic, minced 2 green onion, sliced 1 egg 1 tsp salt 1/2 tsp ground black pepper Veg. oil for frying Directions Rinse shredded potatoes until water is clear, then drain and squeeze dry. I use a salad spinner to remove as much of the liquid as possible. Place the shreds in a bowl and mix in the onion, garlic, flour, egg, salt and pepper until evenly distributed. Lightly coat a skillet with oil and heat over medium-high heat. When oil is sizzling hot, place potato mixture into the pan in a 1/2 inch layer across the entire bottom of the pan. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5-8 minutes per side. When golden brown on the bottom, divide the hash browns into quarters for easier flipping. Remove from pan and drain on paper towels, if needed. Season with salt and pepper, to taste, and serve immediately.