Making hash brown from scratch might be a hassle, but the taste would not disappoint the effort. In here we will be making simple and classic hash brown. Keep in mind to not expect it like the one you buy frozen or like the famous fast food chain restaurant like McDonalds.

Normal serving will use around 40-50 ounce potato. If your potato is small you can use 2 like I do. A good potato will elevate your classic hash brown even further. But for me local potato is always the best choice.

Hash brown is a fried potato dish, normally eaten for breakfast with scrambled or sausages. You can serve it with tomato ketchup or indulge in it just the way it is since it taste phenomenal. And what's great about hash brown is that you can make it your own by adding things along the way when you make it.

The first step you need to do is peel the potato and grate it with grater. Its up to you on which size you want to grate it to but I would recommend medium or big for the texture. After grating, immediately soak it in water to prevent the potato from oxidizing. Next we would not want the starch, so we would wash away the starch, and rinse it with water until the water is clear.

Important note is that we would want our potato as dry as possible so that it would stick, crispy and take shape. After rinsing, dry them as much as possible using kitchen towel or kitchen paper. Remember we would want it to be as dry as possible before frying.

Some recipe use egg as binding agent but we would not want that here. Classic is the best for me but feel free to add to your preference. Some extra assistant you might consider to ease your journey:

• Grater box
• Peeler
• Kitchen towel/Paper
• Pan with lid
• Timer

For seasoning, we would only use salt and pepper. Make sure to be generous on salt and pepper for seasoning, and you can also add another pinch of extra salt after finish frying the classic hash brown. Do not worry, potato could handle a lot of salt seasoning~ You are the cook, so feel free to add spices such as cajun, cayenne, paprika, and etc along the way.

For a batch of classic hash brown, you would use quite the amount of oil, to make sure the texture is very crispy, and let it be when frying. DO NOT touch, flip or peek at it when you fry it. If you want your classic hsh brown having more crisp texture you can add starch when season and when pan frying, after the layer of crisp is formed, stir it so that uncooked potato part will form another crisp, and repeat. But we would not do it here, it's for another time~

Ps:

• You can also add a block of salted butter or cheese when you mix your grated potato with seasoning. Because I don't use butter I will be using plenty of salt instead. This also what make hash brown so versatile and good.
• Adjust cooking time to get the best golden brown.