Thin and Soft Hash Browns with Crunchy Golden Crust

Peel and grate the potatoes using a box grater or food processor. After grating, place the potatoes in a clean kitchen towel or paper towels and squeeze out excess moisture. This helps make the hash browns crispy.

2️⃣ Combine the Ingredients:

In a mixing bowl, combine the grated potatoes, finely chopped onion, all-purpose flour, egg, red chili flakes, ground black pepper, and salt. Mix well until all ingredients are evenly incorporated.

3️⃣ Heat the Oil:

Heat the vegetable oil in a large skillet over medium heat. Make sure the oil covers the bottom of the skillet evenly.

4️⃣ Fry the Hash Browns:

Scoop spoonfuls of the potato mixture into the skillet, pressing them down gently to form thin, even layers. Cook for 3-4 minutes per side or until golden brown and crispy. You can make smaller or larger hash browns based on your preference.

5️⃣ Drain and Serve:

Once cooked, transfer the hash browns to a plate lined with paper towels to drain excess oil.

6️⃣ Serve: