Crispy Shredded Potato Hash Browns From Scratch

Wash the potatoes till mud goes off, peel the outer skin and place it under water until you shred. Using the veg grater, shred the potatoes using large hole. Immediately add the shredded potatoes in to a large bowl filled with water.

Once shredded all, rinse the potatoes 2-3 times or till the water appears clear. Then drain and squeeze well, let spread them over cloth to dry completely. I left it for 15 minutes.

Add Flour, salt, herbs, pepper, cheese powder, Onion and egg in to the mixing bowl. Add the potato shreds in to it and mix until evenly distributed. Heat a large heavy skillet over medium-high heat with enough oil.

When oil is hot, take fistful of potato mixture and make it round then place them into the pan in a 1/2 inch thick layer.

Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5-8 minutes in medium flame per side. If needed you can drizzle some oil over hash browns while cooking.

Remove from pan when they turn golden brown on both sides and drain on paper towels. Season with salt and pepper and serve immediately with tomato ketch up or ranch or with any optional dressing as desired.