I don’t know about you but I love restaurant style hashbrowns. This is my version I came up with one morning…
Russet potatoes ( I used 2 big ones)
3/4 cup of flour
½ tsp black pepper
¼ tsp onion powder
¼ tsp garlic powder
a few pinches of Lawry’s seasoned salt
Mix your dry seasoning in with the flour then cut your potatoes into small cubes. Heat up your oil until it is really hot. how I test the oil is I drop a small piece of potato into the oil, if it starts frying right away it is hot if only a few small bubbles form around it then it’s not hot enough. Mix your potatoes in the flour until they are completely coated. The natural moisture from the potatoes is enough to make a thin layer of flour stick. Once your oil is heated start adding your potatoes to it. When you add the potatoes try to shake off as much of the flour as you can. you will get some extra flour in the oil but that’s no biggie, you just don’t want to put handfuls of potatoes and flour in the oil. depending on how big your frying pan is you may need to cook them in a few batches, you just want a layer of potatoes on the bottom, if they are piled in they won’t cook correctly. You will know when they are finished cooking when they turn a golden brown.