Prep the Potatoes: Start by grating the 2 large Russet potatoes using a large box grater. Once grated, place the potatoes in a clean kitchen towel or cheesecloth. Twist and squeeze tightly to remove as much liquid as possible. This step is key to achieving that crispy texture!
Make the Mixture: In a large bowl, combine the dried grated potatoes, 1 cup of shredded cheddar cheese, 1 beaten egg, and 2 tablespoons of all-purpose flour. Add 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and salt and black pepper to taste. Mix everything together until fully combined. The mixture should be moist but firm enough to form patties.
Heat the Pan: Heat vegetable oil or butter in a large skillet over medium heat. Make sure the bottom of the pan is coated with oil or butter to ensure an even crispiness.
Cook the Hash Browns: Scoop roughly 1/4 cup of the potato mixture into the hot pan. Use a spatula to press it down and flatten it into a patty. Cook the hash browns for 4–5 minutes per side, or until they are deep golden brown and crispy on both sides. Adjust the heat as necessary to avoid burning while achieving that perfect crispiness.
Serve: Once cooked, transfer the hash browns to a paper towel-lined plate to drain any excess oil. Serve them hot, garnished with optional green onions, and enjoy with ketchup, sour cream, or your favorite dipping sauce!
