Hashbrowns With/without Onions Recipe

Time30m

Serves4

Make Hashbrowns With/without Onions Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prep the Potatoes
Peel the Russet potatoes and grate them using a box grater or food processor. If you prefer a chunkier texture, you can chop them into small cubes instead.
2
Soak the Potatoes
Place the grated potatoes in a bowl of cold water for about 10 minutes. This helps to remove excess starch and makes them crispier when cooked.
3
Drain and Dry
After soaking, drain the potatoes and use a clean kitchen towel or paper towels to pat them dry. Make sure they are as dry as possible to achieve a crispy texture.

4
Prepare Onions (if using)
If you are adding onions, finely chop the medium onion and set aside.
5
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat. You want enough oil to coat the bottom of the skillet.
6
Cook the Hashbrowns
Once the oil is hot, carefully add the dried grated potatoes (and chopped onions, if using) to the skillet. Spread them out evenly and press them down with a spatula.
7
Season
Sprinkle the salt and black pepper evenly over the potatoes.
8
Fry until Golden
Cook for about 5-7 minutes without stirring, until the bottom is golden brown and crispy. Use a spatula to flip the hashbrowns over in sections or as a whole if possible.
9
Finish Cooking
Cook the other side for another 5-7 minutes until golden brown and crispy. Adjust the heat as necessary to prevent burning.
10
Drain Excess Oil
Once cooked, transfer the hashbrowns to a plate lined with paper towels to drain any excess oil.