Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled
  • 1 medium yellow onion, finely diced (about 1/2 cup)
  • 2 tablespoons all-purpose flour (or gluten-free all-purpose blend)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons (60ml) vegetable oil or canola oil

Instructions:

  1. Grate the peeled potatoes using a box grater or food processor.
  2. Place the grated potatoes in a large bowl and cover with cold water. Agitate the potatoes with your hand, then drain the water. Repeat this process until the water runs clear. Then, using a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible.
  3. In the bowl with the potatoes, add the diced onion, flour, salt, and pepper. Mix well to combine.
  4. Heat the vegetable oil in a large frying pan or cast-iron skillet over medium-high heat. The oil should shimmer but not smoke.
  5. Divide the potato mixture into four equal portions. Shape each portion into a flat patty.
  6. Carefully place the patties in the hot pan, making sure not to overcrowd the pan. Cook for 5-7 minutes per side, or until golden brown and crispy. Avoid moving them around too much during the first few minutes to allow a good crust to form.
  7. Remove the homemade hash browns from the pan and place them on a paper towel-lined plate to drain any excess oil. Serve hot.