There’s something undeniably satisfying about starting the day with a plate of perfectly crispy hash browns. This simple yet delicious breakfast classic is a staple that brings comfort and joy to the table. With a golden exterior and tender inside, these homemade hash browns are sure to become a favorite in your morning routine. Let’s get cooking!
Steps
- Prepare the Potatoes: Begin by peeling the potatoes. Use the large holes on a box grater to shred them into fine pieces.
- Remove Excess Moisture: Use a potato ricer or a clean tea towel to squeeze out as much moisture as possible from the grated potatoes. Work in small batches for more effective moisture removal.
- Heat the Oil: Pour 3 tablespoons of extra virgin olive oil into a large frying pan and heat on medium-high until the oil shimmers but does not smoke.
- Cook the Potatoes: Evenly spread the grated potatoes in the hot pan, forming a layer about 1/4 to 1/2 inch thick. Season the top with salt and pepper to taste.
- Flip and Fry: After a few minutes, check an edge of the potatoes to see if they have turned golden brown. If so, use a spatula to flip them over or divide the potatoes into sections for easier flipping.
- Finish Cooking: Continue cooking the other side until it also reaches a golden brown color. Remove from the pan once fully cooked.
- Serve: Use a spatula to cut the hash browns into quarters and serve immediately. Enjoy your crispy hash browns while they are hot.
Ingredients
- 3 tablespoons of extra virgin olive oil
- 1 pound of Russet baking potatoes
- Salt, to taste
- Pepper, to taste
Nutritional Values
Calories: 800 | Fat: 40g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 360mg | Carbohydrates: 96g | Dietary Fiber: 12g | Sugars: 4g | Protein: 12g | Vitamin C: 36mg | Calcium: 84mg | Iron: 4mg | Potassium: 2500mg
FAQ
- What type of potatoes should I use for hash browns?
- Starchy potatoes such as Russets are ideal for hash browns because they have a lower moisture content, which helps achieve a crispy texture. Waxy potatoes, like red new potatoes, tend to hold their shape and moisture, resulting in less crispy edges.
- How do I ensure my hash browns are crispy?
- To make crispy hash browns, remove as much moisture as possible from the shredded potatoes. Use a potato ricer, lemon press, or a clean tea towel to squeeze out the excess moisture. Additionally, ensure the oil in the pan is hot before adding the potatoes and spread them in a thin layer for even cooking.
- Can I use a salad spinner to remove moisture from potatoes?
- Yes, a salad spinner can be an effective tool for removing moisture from shredded potatoes. Spin the potatoes until you feel most of the moisture has been extracted.
- What is the best way to flip hash browns?
- To flip hash browns, use a large metal spatula or two spatulas to turn them over once the bottom is golden brown. You can also divide the hash brown cake into halves or quarters if it’s too large to flip in one piece.
- How thick should I spread the potatoes in the pan?
- Spread the shredded potatoes in a layer about 1/4 to 1/2 inch thick. This thickness helps the potatoes cook evenly and develop a crispy texture.
Tips
- Remove Excess Moisture: Use a potato ricer, citrus press, or a clean tea towel to thoroughly squeeze out as much moisture as possible from the grated potatoes. This step is crucial for achieving the desired crispiness.
- Preheat the Oil: Ensure that the oil is well-heated in the pan until it shimmers before adding the potatoes. This helps in forming a crispy crust on the hash browns.
- Thin Layer Cooking: Spread the grated potatoes in a thin, even layer in the pan. This allows for even cooking and helps the hash browns become crispy.
- Proper Flipping Technique: Wait until one side of the hash browns is golden brown before flipping. Use a large spatula to turn them over, or divide the hash browns into smaller sections for easier handling.
Equipment
- Potato ricer
- Large frying pan
- Box grater
