Hash browns are the ultimate breakfast comfort food, offering a satisfying blend of crispy edges and tender interiors. This recipe will guide you to achieving that perfect golden crunch, making every bite a delightful experience. Whether you’re pairing them with eggs or enjoying them on their own, these hash browns are sure to become a staple at your breakfast table.
Steps
- Begin by peeling the Russet potatoes and then using the large holes of a box grater to shred them.
- Extract as much moisture as possible from the grated potatoes by using a potato ricer or pressing them in a clean tea towel. Work with small amounts at a time to make the process easier.
- In a large frying pan, heat 3 tablespoons of olive oil over medium-high heat until it shimmers. Spread the grated potatoes evenly in the pan, ensuring they are about 1/4 to 1/2-inch thick, and season with salt and pepper.
- Let the potatoes cook until the underside is golden brown, then use a large metal spatula to flip them over. You can flip in sections if needed.
- Continue cooking until the other side is also golden brown. Finally, cut the hash browns into quarters and serve immediately.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound 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 are best for making crispy hash browns?
- Starchy potatoes like Russets are ideal for hash browns due to their ability to achieve a crispier texture when fried. Waxy potatoes, such as red new potatoes, have a higher moisture content and maintain their shape, which can prevent the edges from crisping up as well.
- How can I remove moisture from potatoes to ensure crispy hash browns?
- To remove moisture, use a potato ricer, an orange or lemon press, or wrap the grated potatoes in a clean tea towel and wring them out. Alternatively, some people use a salad spinner to achieve similar results.
- What is the best way to cook hash browns for optimal crispiness?
- Heat a generous amount of oil in a pan until it shimmers but doesn’t smoke. Spread the grated potatoes in a thin, even layer and wait until one side is golden brown before flipping them to the other side for even cooking.
- Can I use a substitute if I don’t have a potato ricer?
- Yes, if you don’t have a potato ricer, you can use a clean tea towel to squeeze out the moisture by hand, working in batches for manageability.
- What are some common mistakes to avoid for perfectly crispy hash browns?
- Avoid using potatoes with high moisture content, ensure the oil is sufficiently hot before adding the potatoes, and don’t overcrowd the pan to allow for even browning and crisping.
Tips
- Remove Moisture Thoroughly: To achieve the crispiest hash browns, it’s essential to eliminate as much moisture as possible from the grated potatoes. Use a potato ricer, an orange or lemon press, or a clean tea towel to squeeze out excess moisture effectively.
- Heat Oil Before Cooking: Ensure the oil is heated until it shimmers before adding the grated potatoes to the pan. This helps in achieving a well-cooked and crispy texture.
- Spread Potatoes Thinly: Arrange the shredded potatoes in a thin, even layer in the pan. This promotes even cooking and helps the hash browns crisp up nicely.
- Flip When Golden Brown: Allow the potatoes to cook until they are golden brown on one side before flipping. Check the underside by lifting an edge, and only flip once they have reached the desired golden color.
Equipment
- Potato ricer
- Large frying pan
- Box grater
- Large metal spatula
