You don’t have to hit a fast-food joint or settle for oily frozen patties to have delicious potato hashbrown patties for breakfast (or any meal, I suppose). Excellent along with some scrambled eggs, or a bowl of freshly made oatmeal. Serve them any way you like.
- 2 medium sized potatoes
- 1/2 small onion, diced or minced
- 1/4 cup flour (rice flour for gluten-free)
- 1 egg
- Vegetable oil
Shred your potatoes and rinse well. Drain them and give them a good pat and squeeze dry with paper towel. Dump in a big mixing bowl, then add the onion, flour and egg. Stir everything through until you have a uniform potato mixture.
Use your hands to shape your mix into patties. You should get around 6 to 8 of them, more or less.
Add a few tablespoons of oil to a skillet and get it heating to sizzling. Cook each patty, allowing for about 5 minutes or so for each side. They should be nicely browned and cooked all the way through when they are done.
Blot off any excess oil, and serve your hashbrown patties up hot.