Grate and drain the potatoes:
Grate the peeled potatoes using a box grater. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. The drier the potatoes, the crispier the hashbrowns.

Mix the ingredients:
In a mixing bowl, combine the grated potatoes, grated onion (if using), egg, flour, salt, and pepper. Stir until the mixture is well combined.

Form the hashbrowns:
Take a scoop of the potato mixture and shape it into a small, flat patty. Repeat with the rest of the mixture.

Fry until golden and crispy:
Heat oil or butter in a large skillet over medium-high heat. Add the patties to the pan, being careful not to overcrowd. Fry for 4–5 minutes per side or until golden brown and crispy.

Drain and serve:
Transfer to a paper towel-lined plate to remove excess oil. Serve hot with eggs, bacon, or your favourite breakfast sides.

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