Hash Browns | Crispy & Golden Brown

Peel the potatoes and grate them on a coarse grater. Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This is important for the hash browns to become properly crispy later.

Mix the grated potatoes in a bowl with the finely diced onion. Add the egg and flour for better binding. Season with salt and pepper.

Heat plenty of sunflower oil in a pan over medium to high heat. Form small patties from the mixture (about 2-3 tablespoons per piece) and place them in the hot oil.