Perkins Hash Browns Recipe
Crispy on the outside, soft in the middle—these Perkins' hash browns are exactly how they should be!The trick to that golden crust is rinsing and drying the shredded potatoes before cooking.Too much moisture will steam them instead of crisping them up, so I always squeeze them out with a kitchen towel.I use a mix of butter and oil in the pan—oil helps with crispiness, while butter adds that rich, classic diner taste.Once you flip them, don’t move them around too much so they can form that golden crust.
Ingredients
- 2 cups Potatoes shredded, use Russet for best results
- 1/4 cup Onion finely chopped
- 1 Egg
- 1/4 cup All-purpose Flour
- Salt to taste
- Black Pepper to taste
- 2 tbsp Vegetable Oil for frying
Instructions
- Peel and shred the potatoes.
- Place the shredded potatoes into a bowl of cold water for five minutes to remove excess starch.
- Drain and pat dry with paper towels.
- In a large bowl, mix together shredded potatoes, chopped onion, egg, and flour.
- Season the mixture with salt and pepper.
- Preheat a non-stick skillet over medium-high heat.
- Add vegetable oil and heat until it shimmers.
- Take a handful of the potato mixture and form it into a patty.
- Place it carefully into the hot oil.
- Repeat with remaining mixture, leaving some space between each patty.
- Cook patties for about 4-5 minutes on each side until golden brown and crispy.
- Adjust the heat as necessary to prevent burning.
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