Hashbrown Casserole

 

This is not the hashbrown from the McDonald's, crispy and oily. This is more of a southern style casserole for breakfast.

Ingredients:
2 medium russet potatoes, shredded (about 400g, russet potatoes are better in texture)
half onion, finely chopped
1/4 cup all-purpose flour (30g)

1 egg

salt and pepper to taste

oil for pan flying

Steps:

1. prepare potatoes and mix with egg, salt and pepper.

2. pan fly chopped onion with a pinch of salt until lightly brown.

3. mix with #1, then put back to the pan, fry until brown on the bottom; flip over and brown the other side; tunr off the heat; put on the pot lid to simmer a bit before serve.

When serve, add sour and sweet sauce if you like.