Rinse shredded potatoes well then squeeze out all the water. Place in a bowl and add onion, flour and egg. Mix until evenly distributed.
Heat a bit of oil in a heavy skillet over medium-high heat until hot. Place potatoes in pan in about a 1/2 inch thick layer. Cook until browned on the bottom and flip over (about 5 minutes per side).
Remove from pan and drain on paper towels. Season with salt and pepper.
*I like to add a dash of garlic powder to mine! Up to you!
By attosa from Los Angeles, CA
Grease 9x13 inch baking dish. In a large bowl, combine the cheese, soup, sour cream, onion, green and red pepper, 1/4 cup butter, salt and pepper. Mix well. Fold in the thawed hash brown potatoes.
In a heavy saucepan, melt the butter and 2 cups of the cheddar cheese. Stir constantly for about 1 minute and remove from heat.
Mix together the soup, margarine, cream cheese and milk. Add the hash browns and bake at 350 for 1 1/2 hours. You can add any type of shredded cheese on the top, for the last 5 minutes of baking time.
Mix potatoes, milk, soup and sour cream together. Season to taste. Spread in 9x13 inch pan. Cover with cheddar cheese and drizzle melted margarine. Bake 1 hour at 350 degrees.
In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream and soup. Pour over potato mixture and mix gently to combine.