Instructions

1. 1
   Grate the raw potatoes with a cheese grater, place them into a bowl and cover completely with water. Let sit for 10 minutes.
2. 2
   Drain the grated potatoes well; if this is not done thoroughly the potatoes will steam instead of fry.
3. 3
   Mix in chopped onions by hand.
4. 4
   Mix the egg OR flour into the hash brown mixture evenly. This will allow the hash browns to stay together when frying.
5. 5
   Place a large frying pan on medium-high heat and add enough oil to provide a thin coating over the entire bottom of the pan.
6. 6
   When the oil has come up to temperature apply a large handful of potatoes to the pan and reshape into a patty that is about ¼–½ inch (6–12 mm) thick. The thinner the patty, the crispier the hash browns will be throughout.
7. 7
   Flip when they are crisp and brown on the cooking side. They should also stick together nicely before they are flipped. This should take about 5–8 minutes.
8. 8
   The hash browns are done when the new side is brown and crispy. This should take another 3–5 minutes.