Prepare Ingredients: Gather and prep all ingredients for smooth cooking. Shred potatoes using a grater.

Rinse and Dry: Rinse shredded potatoes in cold water until clear. Drain well, then use a clean towel to squeeze out moisture.

Mix the Base: In a mixing bowl, combine potatoes, chopped onion, flour, and beaten egg. Mix until evenly blended.

Heat the Oil: In a large, heavy skillet, pour oil about ¼ inch deep. Heat over medium-high until it sizzles when a shred is dropped in.

Form the Hash Browns: Spoon mixture into the pan in ½-inch thick layers. Shape into rounds or spread as one large sheet.

Cook Until Golden: Let them cook for at least 5 minutes on the first side. Once golden and firm, carefully flip.

Finish Cooking: Brown the second side evenly. Large hash browns can be cut into quarters to flip more easily.

Drain and Season: Remove hash browns from the pan and place on paper towels. Sprinkle with salt and pepper to taste.

Serve Hot: Plate them up while they're still hot and crispy. Enjoy with your favorite breakfast fixings!