Ingredients
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7 large potatoes, peeled and coarsley grated
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1 medium onion, finely chopped
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1/4 cup all-purpose flour
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2 large eggs, slightly beaten
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2 teaspoons seasoning salt (or to taste) or 2 teaspoons white salt (or to taste)
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1 -2 teaspoon fresh ground black pepper (I use lots!)
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6 tablespoons oil, divided (not olive oil)
Instructions
- Set oven to 400 degrees F ( (bottom oven rack).
- Grease a 13 x 9-inch baking pan, then pour about 3 tablespoons oil into bottom of the baking dish.
- .Squeeze out excess moisture from the shredded potatoes with hands, and place into a large bowl, then add in chopped onion.
- Add in remaining ingredients with 3 tablespoons remaining oil; mix well to combine (I use my hands for mixing).
- Adjust the salt and pepper if needed.
- The next step is only optional it will speed up cooking time and create a crispy bottom and sides.
- Place the baking dish with the oil in the oven and heat the oil for about 6-8 minutes.
- Carefully spread the potato mixture in the baking dish (careful, the dish will be hot!) .
- This step is only optional otherwise just pour the potato mixture into the oiled cold baking dish.
- Bake uncovered for about 1-1/4 hours, or until nicely browned on top (the longer that you bake it the more crispier it will be, so bake until it is to desired crispness).