Directions

1. 1

   Peel the potatoes or leave the skins on depending on your preference—keeping the skins adds extra fiber and nutrition to the dish.

2. 2

   Shred the potatoes using a box grater or food processor, creating medium-length shreds.

3. 3

   Finely chop the onion into small, uniform pieces to ensure even distribution throughout the mixture.

4. 4

   In a large bowl, combine the shredded potatoes and chopped onion. Let sit for a minute or two, then drain off approximately 70% of the excess liquid that accumulates, pressing gently with a clean kitchen towel.

5. 5

   Crack the egg into the potato mixture and stir to combine. Add the flour gradually while stirring until the mixture reaches a consistency similar to chunky pancake batter.

6. 6

   Season the mixture with salt, black pepper, and any desired seasonings to taste.

7. 7

   Heat the olive oil in a large saucepan over medium-high heat until it shimmers and a small drop of batter sizzles on contact.

8. 8

   Using a tablespoon, carefully scoop portions of the batter and gently drop them into the hot oil, forming loose balls. Work in batches to avoid overcrowding the pan.

9. 9

   Fry for 2 to 4 minutes, turning occasionally, until the balls are golden brown on all sides. Remove with a slotted spoon and drain briefly on paper towels.

10. 10

    Serve the warm hashbrown balls with sour cream, applesauce, or your favorite dipping sauce.