Ingredients
4 russet potatoes, peeled and grated
1½ cups grated onion
1 spring onion, finely sliced
¼ cup flour (spelt or all-purpose)
1 large egg
1 teaspoon olive oil (for cooking)
½ teaspoon salt
¼ teaspoon black pepper
Instructions
- Peel and grate the potatoes. Rinse well under cold water, then squeeze out all excess moisture.
- Place the grated potatoes in a large bowl. Add onion, spring onion, flour, egg, salt, and pepper. Mix until well combined.
- Heat a pan over medium heat and add olive oil.
- Spoon ¼ cup of mixture into the pan for each hash brown, gently flattening into thick patties.
- Cook for about 5 minutes per side, until golden and crisp.
- Transfer to paper towel to absorb excess oil. Serve hot.
Notes
- For a cheesy version, add ¼ cup grated Parmesan to the mixture.
- Best served fresh, but leftovers can be reheated in a skillet for crispness.
- Prep Time: 15 min
- Cook Time: 20 min