You want to make sure the pan is very hot. Cook the hash browns.
Cook for 10 minutes without moving until a golden crust has formed then turn each one over.
How to make hash browns on a pan. The hash brown potatoes are ready when each side is crisp and golden brown. Add the shredded potatoes turn the heat down to medium high and spread them out in an even layer. Step 3 cook potatoes until a brown crust forms on the bottom about 5 minutes.
Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Add a good amount of butter. Cook for 3 4 minutes on the first side flip then cook for 2 3 minutes on the other side.
It should be no more than 1 2 an inch thick. Once the potato has been coated with butter flatten it using a spatula to maximize contact with the hot pan. Preheat oven to 400.
Transfer to the oven and bake for 45 minutes till crispy and golden. Continue to cook until golden brown and cooked through then transfer to kitchen paper to drain before serving up. Sprinkle shredded potatoes into the hot butter and season with salt black pepper cayenne pepper and paprika.
On a large rimmed baking sheet toss hash browns with olive oil garlic powder and paprika. Put a large non stick frying pan on the heat and once hot add olive oil and spoonfuls of the mixture being careful not to overcrowd the pan. Add the egg a good couple of pinches of.
Transfer spiced potatoes to a parchment lined sheet pan and spread potatoes in a single layer piling the potatoes too high will prevent the potatoes from getting crispy. Heat clarified butter in a large non stick pan over medium heat. Serve fresh out of the oven on the sheet pan family style.
Place the mix in a large bowl. Season with salt and pepper then add egg and cheese and gently mix until evenly.