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Crispy, golden, and utterly satisfying, shredded hashbrowns are a breakfast staple that many adore. Their delightful crunch combined with a soft, tender interior makes them an irresistible addition to any morning meal. Whether served as a side dish with eggs and bacon or enjoyed solo with a sprinkle of salt and pepper, hashbrowns have carved out a special place in the hearts of breakfast lovers worldwide. This article will take you through the delightful process of making crave-worthy shredded hashbrowns from scratch, ensuring that they are perfectly crispy on the outside and tender on the inside.

Homemade Shredded Hashbrowns

Discover how to make crispy, crave-worthy shredded hashbrowns from scratch! This beloved breakfast staple is all about achieving that perfect golden crunch on the outside and tender goodness on the inside. From choosing the right russet potatoes to enhancing flavors with onions and spices, you'll master every step. Perfect as a side with eggs or as a tasty snack, these hashbrowns are sure to impress! Get ready to elevate your breakfast game! #Hashbrowns #BreakfastRecipes #CrispyPotatoes #HomemadeCooking #BrunchIdeas #ComfortFood
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Ingredients
  

4 medium russet potatoes

1 small onion, finely chopped

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon paprika (optional, for extra flavor)

1/2 cup vegetable oil (for frying)

Fresh chives or parsley, chopped (for garnish)

Instructions
 

Prepare the Potatoes: Peel the russet potatoes and wash them thoroughly. Using a box grater or food processor, shred the potatoes into thin strands.

    Rinse and Drain: Place the shredded potatoes in a bowl of cold water to remove excess starch. Let them soak for about 10 minutes. This helps achieve crispness. After soaking, drain the potatoes and pat them dry with paper towels to remove as much moisture as possible.

      Mix Ingredients: In a large bowl, combine the shredded potatoes, finely chopped onions, flour, salt, pepper, and paprika (if using). Mix well until everything is evenly coated.

        Heat the Oil: In a large skillet, add the vegetable oil and heat over medium-high heat until hot (about 350°F/175°C). To test if the oil is ready, sprinkle a small piece of potato into the oil; if it sizzles, it's ready.

          Fry the Hashbrowns: Carefully add about one cup of the potato mixture to the skillet, spreading it out evenly to form a flat layer. Do not overcrowd the pan. Fry for about 4-5 minutes or until the bottom is golden brown and crispy.

            Flip and Finish: Using a spatula, carefully flip the hashbrown over and cook for another 4-5 minutes on the other side until crispy and golden. Repeat this process with the remaining potato mixture.

              Drain Excess Oil: Once cooked, transfer the hashbrowns to a plate lined with paper towels to drain any excess oil.

                Serve: Garnish with fresh chives or parsley before serving. Enjoy your crispy homemade shredded hashbrowns hot with your favorite breakfast items or as a delicious side dish!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4