Best Hashbrowns

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I couldn't seem to find my tried and true hashbrown recipe on here, so i thought i would add it. There's a touch of garlic and spice, and the potatoes come up savory and crispy, and the perfect accompaniment to a big breakfast.comfort food at its best!!

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Steps

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Rinse shredded potatoes until water is clear.

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Drain and squeeze dry.

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Place shreds in a bowl.

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Mix in the onion , flour , garlic salt and cayenne pepper.

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In a separate bowl , beat one egg and stir into potato mixture until evenly distributed.

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Heat about 1 / 4 inch of oil in a large heavy skillet over medium-high heat , along with 1 tablespoon butter.

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When oil is sizzling hot , place potatoes in the pan in a 1 / 2 inch thick layer , patting down with spatula.

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Cover the whole bottom of the pan , or make separate piles like pancakes.

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Cook until nicely browned on the bottom , approximately 5 minutes per side.

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Flip over and brown on the other side , adding the remaining oil and butter.

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If you are cooking them in one big piece , it can be cut into quarters for easier flipping.

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Remove from pan and drain on paper towels.

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Season with salt and pepper and serve immediately.

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I just add pepper because the salt in the garlic salt is enough for me , but to each his own !.

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Ingredients

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russet potatoes, onion, all-purpose flour, garlic salt, cayenne pepper, egg, vegetable oil, butter, salt and pepper