Homemade hash brown is less bother than it sounds. It’s nothing more than heavily seasoned grated potato, fried. I like to add an egg to hold it together, otherwise there’s a strong likelihood of it falling apart when you flip it over. For the one in the photo I also added sliced onion, a few pieces of which caught on the bottom of the pan and blackened, as it cooks faster than the potato. You could omit the onion if you want a more even brown appearance, but the flavour is worth the possibility of a little burning.
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