Hash Brown Skillet
Crispy shredded potato pancake fried until golden, a diner-style breakfast staple. Squeezing as much moisture as possible out of the grated potato and onion first lets the hash brown crisp properly instead of steaming soft.
Ingredients
Instructions
Squeeze as much moisture as possible from grated potato and onion using a clean tea towel.
Mix potato, onion, eggs, flour, salt, pepper and paprika together.
Heat oil in a large frying pan over medium-high heat.
Press mixture into pan in an even layer. Cook 8 minutes until deep golden underneath.
Carefully flip the whole hash brown and cook another 6 minutes.
Slide onto a board, cut into wedges and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.