There’s something about perfect hash browns that can instantly lift a morning, don’t you think? Crispy on the outside, soft on the inside—it’s like biting into a little piece of breakfast heaven. I remember an autumn morning, with the leaves crunching underfoot, when these golden beauties turned an ordinary breakfast into an extraordinary start to the day.
Steps
- Begin by peeling the Russet potatoes and using the large holes of a box grater to shred them.
- Extract as much moisture as possible from the grated potatoes. Utilize a potato ricer or a citrus press to press out the excess liquid, or wrap the potatoes in a clean tea towel and squeeze thoroughly.
- In a large frying pan, heat 3 tablespoons of extra virgin olive oil over medium-high heat until it shimmers. Evenly spread the grated potatoes across the pan in a layer about 1/4 to 1/2-inch thick.
- Season the potatoes with salt and pepper, then let them cook for a few minutes. Once the bottom is golden brown, use a spatula to flip the potatoes over, either as a whole or in sections.
- Continue cooking the other side until it is also golden brown. Cut the hash browns into quarters using a metal spatula, then 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 hash browns?
- Starchy potatoes, such as Russets, are ideal for hash browns. They have lower moisture content compared to waxy potatoes like red new potatoes, which helps them achieve a crispier texture when fried.
- How can I remove moisture from potatoes to make them crispy?
- To remove moisture, you can use a potato ricer, an orange or lemon press, or even a tea towel to wring out the excess water from the grated potatoes. Some people find that a salad spinner works well too.
- When is the best time to flip hash browns during cooking?
- Wait until one side of the hash browns has turned a golden brown before flipping. You can peek underneath to check the progress. Once they are adequately browned, flip them to cook the other side.
- How thick should the layer of potatoes be in the pan?
- The shredded potatoes should be spread out in a thin layer, about 1/4 to 1/2-inch thick, to ensure they cook evenly and develop a crispy texture.
- How much oil should I use for frying hash browns?
- Use enough oil to generously coat the pan. Heat the oil until it’s shimmering but not smoking before adding the potatoes, which will help them crisp up better.
Tips
- Remove Moisture Thoroughly: Use a potato ricer, lemon press, or a clean tea towel to effectively squeeze out as much moisture as possible from the grated potatoes for maximum crispiness.
- Preheat the Oil: Ensure the oil in the pan is hot and shimmering before adding the potatoes, as this will help them develop a crispy texture.
- Spread Potatoes Evenly: Distribute the grated potatoes in a thin, even layer in the pan. This allows them to cook evenly and develop a crisp texture all over.
- Flip at the Right Time: Wait until one side is thoroughly browned before flipping to ensure a golden and crispy result on both sides.
Equipment
- Potato ricer
- Large frying pan
- Box grater
