Ingredients
2 medium russet potatoes, peeled and shredded
1 large egg
1/2 medium onion, finely chopped
1 tbsp. butter, melted
2 tbsp. Frank’s hot sauce
1/2 tsp. garlic powder
2 tbsp. chives, finely chopped
1/4 c. all-purpose flour
kosher salt
Freshly ground black pepper
Vegetable oil, for frying
Preparation
Step 1Rinse shredded potatoes until water runs clear, then drain and squeeze dry.Step 2 In a large bowl, whisk together egg, onion, butter, hot sauce, garlic powder, chives, flour, salt and pepper. Add shredded potatoes and mix until evenly distributed. Step 3In a large heavy skillet over medium heat, add enough oil to come up about 1" high in the skillet. When oil is shimmering, scoop about 1/4 cup potato mixture into the pan and flatten to a 1/2" thick layer. Step 4Cook until hash brown is golden and crispy on both sides, about 5 minutes per side. Remove hash browns from skillet and drain on paper towels. Step 5Season with salt and pepper, if desired, and serve immediately.
