How to Make the Crispiest Shredded Hash Browns
Some make really good homemade hash browns and others, not so good. Of course, we can’t talk about all but I can go over a couple tips for ya. Depending on how you like your hash browns will depend on the type of potato you use. This is a great recipe for leftover mashed potatoes and so easy. Just add egg, onion and seasoning and cook thick patties in a frying pan until brown and crusty on .
If my husband were to decide what to have for his last meal, I think hash browns would definitely make the cut. I would agree. But hash browns can easily go wrong. Peel or scrub your potatoes. Shred your potatoes. I love using my food processor for this. Immediately put the potatoes into the bowl of water. Soaking the potatoes in the water removes some of the starch and keeps the potatoes from turning an unappetizing color. Once the potatoes have soaked for a few minutes, squeeze them out and put them on a clean dish towel.
Look at all that starch in the water! The water will turn brown if you leave it long enough. Now preheat a large cast iron skillet over high heat. You want to make sure the pan is very hot. Add a good amount of butter. Add the shredded potatoes, turn the heat down to medium-high, and spread them out in an even layer.
I only used 2 potatoes for this inch skillet. Now you wait. It will be tempting to turn the hash browns as soon as you see some color on the bottom. Resist the urge! When you think the hash browns MUST be ready to flip, wait a bit longer.
Do it in sections. Notice I only flipped half of the pan at first. I like my hash browns with a good squeeze of ketchup on top. My husband likes to slather on more butter.
Shred your potatoes and immediately put them into a bowl of cold water. Let soak for a few minutes. Place the potatoes on a clean dish towel, wrap them up and squeeze out any excess water. Heat a large cast iron skillet or griddle over high heat. Add a few tablespoons of butter. Cook until very crispy and brown on the bottom, then flip and cook on the other side. My how to restructure a department likes to add more butter halfway through the cooking process.
Yes, he is an unabashed butter addict. Ree's Life. Food and Cooking. The Pioneer Woman Products. Type keyword s to search. Let me show you how to avoid subpar hash browns! This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.
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Oct 23, · If my husband were to decide what to have for his last meal, I think hash browns would definitely make the cut. I would agree. There’s just something completely satisfying about crisp, brown, buttery potatoes. But hash browns can easily go wrong. Too often they’re mushy, pale, and lack that crispy goodness. Jun 26, · Fortunately, shredded hash browns are actually pretty simple to make at home. In fact, if time is your only concern, a decent version can be cooked with a minimum of fuss. Just grate a potato on the big holes of a cheese grater, toss it in a skillet with some fat, and cook until golden. Aug 12, · Break out of your breakfast rut and try one of these brand new ways to use hash browns. Come on, you're better than a patty. Advertisement - Continue Reading Below. 1 Brunch Lasagna.
Shredded hash browns are one of the easiest versions of breakfast potatoes to make at home. How to make hash browns crispy and golden brown, like they should be? This recipe relies on two key techniques: removing excess moisture, and cooking them briefly in the microwave first. Wrap potatoes in a kitchen towel or several layers of cheesecloth and twist to squeeze out as much liquid as possible. Transfer potatoes to a plate lined with 2 layers of paper towels.
Cook in a microwave on high for 2 minutes. Heat oil in a large nonstick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper.
Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip potatoes with spatula and brown on the other side, about 2 minutes longer.
Remove and drain on a paper towel—lined plate. Serve immediately. All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy. Want to comment? Sign In or Register. Have you cooked this recipe? Add a rating:. Comments can take a minute to appear—please be patient!
Some comments may be held for manual review. Pan pizza, Motor City—style. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. The crispiest, crunchiest, juiciest fried chicken around.
Just 25 minutes and five basic ingredients stand between you and these fluffy, tender drop biscuits. Forgot password?
Get these ingredients for curbside pickup or delivery! Add to Shopping List. Search for recipes and articles. Video: Serious Eats Team] Shredded hash browns are one of the easiest versions of breakfast potatoes to make at home. Why It Works Squeezing the shredded potato in a towel or cheesecloth to remove as much moisture as possible helps it brown more evenly.
Cooking the shredded potato briefly in the microwave helps it develop a better crust that remains crunchy for longer.
Yield: Serves 2 Active time: 10 minutes Total time: 15 minutes Rated: 5 Ingredients 1 pound g russet potatoes, peeled 3 tablespoons 45ml canola oil Kosher salt and freshly ground black pepper.
Directions 1. Shred potatoes on the largest holes of a box grater. Review: The Best Fish Spatulas. More Breadcrumbs. Hello Eater! Cinco de Mayo Classic Margarita Recipe The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. The Serious Eats Team. Baking Quick and Easy Drop Biscuits Just 25 minutes and five basic ingredients stand between you and these fluffy, tender drop biscuits.
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