Hash Browns

Crispy on the outside, soft in the inside, these hash browns will make the perfect addition to your breakfast!

Sorry about the picture; it doesn't do these hash browns justice. Also, the picture was taken the day after they were made so they aren't as crispy now as they were the day that they were made.

Recipe

Ingredients

1 1/2 pounds potatoes, shredded with a standard shredder 
1/2 cup all-purpose flour
1 yellow onion, chopped
1 tbsp. olive oil
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper

Directions

1. Place the shredded potatoes in a bowl with water and let it sit for about a minute.  The water will look cloudy by now. Drain and refill the bowl.  Repeat doing this until the water is mostly clear.  This took me 2 times.
2. Mix in the remaining ingredients.
3. Scoop some of the hash brown mixture onto a greasing baking sheet and shape the mixture into your desired shape and thickness.  
4. Broil in the oven until crispy on top, flip over, and broil until both sides are crispy (5 to 10 minutes per side).
5. Serve and enjoy!