Crispy Hash Browns

Collect all necessary components for preparation.

Carefully wash shredded potatoes in cold water until the water runs clear, then remove excess moisture by gently squeezing dry. Transfer the potato shreds to a bowl and combine with the onion, flour, and egg until they are evenly incorporated.

Preheat a substantial amount of oil in a large, heavy frying pan over medium-high heat. When the oil reaches its optimal sizzling temperature, carefully place the potato shreds into the pan in a uniform layer approximately 1/2 inch thick. Cover the entire surface of the pan, or create separate portions like delicate pancakes.

Cook until the potatoes develop a rich brown color on the bottom, then flip them over and repeat the process on the other side. This should take at least 5 minutes per side. If you are cooking them in a single large piece, consider dividing it into quarters for more manageable flipping.

Transfer the cooked potatoes to paper towels to remove excess moisture. Season with salt and pepper, then present immediately.

Serve the dish hot, relishing the flavors and textures.