Ingredients:

  • 4 medium russet potatoes (about 900g)
  • 1 small onion, grated (optional)
  • 1 teaspoon salt (5g)
  • 1/4 teaspoon black pepper (1g)
  • 3 tablespoons all-purpose flour (24g)
  • 1/4 cup vegetable oil (60ml) or unsalted butter for frying

Instructions:

  1. Wash and peel the potatoes. Grate the potatoes using a box grater or food processor.
  2. Place grated potatoes in a clean kitchen towel, twist, and squeeze to extract excess moisture.
  3. In a mixing bowl, combine grated potatoes, grated onion (if using), salt, pepper, and flour.
  4. In a large skillet, heat vegetable oil or butter over medium-high heat until shimmering.
  5. Place the potato mixture in the skillet, pressing down with a spatula to form an even layer. Fry until golden brown on one side (about 5-7 minutes), then flip and cook the other side.
  6. Once crispy and golden, drain the hash browns on paper towels, season lightly with extra salt, and serve hot.