Ingredients:

  • 4 medium russet potatoes (about 1.5 pounds / 680 grams)
  • 1 small onion, finely grated (optional)
  • 2 tablespoons all-purpose flour (30 grams)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder (optional)
  • ⅓ cup vegetable oil (80 milliliters) or clarified butter
  • Ketchup or sour cream (for serving, optional)

Instructions:

  1. Peel and thoroughly wash the russet potatoes, then grate using a box grater or food processor.
  2. Using a clean kitchen towel or cheesecloth, squeeze out excess liquid from the grated potatoes until they are as dry as possible.
  3. In a large bowl, mix the dry grated potatoes, grated onion (if using), flour, salt, pepper, and garlic powder until well combined.
  4. Let the mixture chill in the refrigerator for 30 minutes. This helps the starches to bind.
  5. In a large skillet over medium heat, add vegetable oil or clarified butter.
  6. Take portions of the potato mixture, shape into patties, and gently place them in the hot oil. Flatten slightly. Cook until golden brown on the first side, about 5-7 minutes.
  7. Carefully flip the hash browns and cook for an additional 5-7 minutes until both sides are golden and crispy.
  8. Remove the hash browns and place them on a paper towel-lined plate to drain excess oil, then season with additional salt if desired. Serve hot with your favorite condiments.