IHOP Hash Browns Recipe
Nothing beats starting your day with a plate of crispy IHOP Hash Browns Recipe.
Equipment
- Large skillet
- Spatula
- Grater
- Mixing bowl
- Paper towels
- Measuring cups and spoons
Ingredients
- 4 large russet potatoes peeled
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Vegetable oil for frying
Instructions
- Grate the Potatoes: Grate the potatoes and place them in a bowl of cold water to remove excess starch. Drain and squeeze dry using paper towels.
- Mix Ingredients: In a large bowl, combine the grated potatoes, flour, chopped onion, salt, pepper, and garlic powder. Mix until well combined.
- Heat the Skillet: Heat a generous amount of vegetable oil in a large skillet over medium-high heat.
- Form Patties: Take a handful of the potato mixture, form a patty, and place it in the skillet. Flatten it slightly with the spatula.
- Fry: Cook the hash browns for 4-5 minutes on each side or until golden brown and crispy.
- Drain: Remove the hash browns from the skillet and drain on paper towels.
Notes
- Dry Potatoes Well: Ensure the potatoes are thoroughly dried after rinsing to prevent sogginess.
- Don't Overcrowd the Skillet: Fry in batches to ensure the hash browns cook evenly and get crisp.
- Adjust Seasonings: Taste the potato mixture before frying and adjust the seasoning as needed.
- Use Fresh Oil: For the best flavor, use fresh oil for each new batch.
- Serve Immediately: Serve the hash browns hot for the best texture and taste.