Hash browns have always reminded me of traditional diner food, so I left them at that. On the other hand, everyone who requested it suggested adding potatoes to the breakfast burrito dish I’ve been developing at the request of numerous readers. The simplest method to integrate crispy potatoes seemed to be to make hash browns.
Hash browns that are soggy have no place on my plate. Or otherwise, crispy hash browns!
Making hash browns is simple. In essence, all you need to do is shred some potatoes, rinse them to remove the starch, pat them dry, and then fry them in oil in a skillet until they are crispy.
Naturally, I discovered several nuanced areas. Before cooking, I seasoned the grated potato with salt, garlic powder, and onion powder. These golden hash browns are made incredibly delicious by the mild garlic and onion powder flavors. I’ve also applied this technique to my mashed potatoes, potato wedges, and roasted breakfast potatoes.
Make Crispy Hash Browns at Home
Cooking the hash browns in extra-virgin olive oil is my other secret to make them exceptionally wonderful. Yep! The smoke point of extra virgin olive oil is actually quite high (around 400 to 425 degrees Fahrenheit, contrary to what you might have heard over the years).
Just to be safe, I cook these hash browns over medium heat. No matter the type of oil you use, high heat cooking can be challenging. Over medium-high or high heat, it’s just too simple to burn your meal depending on your pan and your burner.
Every two minutes, if you follow my instructions, you should toss the potatoes and press them back against the skillet. Just long enough for the potatoes to become crispy; stirring makes sure some don’t burn while the others remain raw.
The hash browns will then be transferred to a plate lined with paper towels to absorb some of the extra oil. However, I am unable to account for how much oil is still in the pan and on the paper towel. I suppose the nutrition numbers provided under the recipe are slightly exaggerated in their fat content.
In any case, these hash browns are a more nutrient-dense alternative to those made in highly refined vegetable oil at restaurants. The fact that they are fried in olive oil with garlic powder and onion powder until golden and crispy gives them a more nuanced flavor than traditional hash browns.
Who makes the finest hash browns?
To sum up:
- In order to boil potatoes to an enticing, crispy perfection, excess starch must be removed from the shredded potatoes and they must be well dried.
- The potatoes are far more tasty when cooked with garlic, onion powder, and olive oil than hash browns from a restaurant.
- You can prevent burning your hash browns by cooking over medium heat and tossing the potatoes every couple of minutes.
- Eggs cooked as you like are great with homemade hash browns (here are all of my egg recipes). They would go especially well with this frittata with broccoli and cheddar, in my opinion.
Make these hash browns for a simple weekend meal or brunch with friends!
Also read: How to Make Almond Butter
INGREDIENTS
2 small to medium-sized Russet potatoes, 1 pound, optionally peeled
Salt, 1/2 teaspoon
Garlic powder, 1/4 teaspoon
1/4 cup onion powder
Extra virgin olive oil, 1/4 cup
INSTRUCTIONS
- Cleanly scrub the potatoes, then grate them using a cheese grater with many of holes (I kept the skin on, but you can peel it beforehand if you choose). Rinse the shredded potato in a fine-mesh sieve thoroughly until the water is clear.
- The potatoes should be drained before being placed on a fresh tea towel or several sheets of paper towels. Twist the towel to squeeze as much moisture as you can out of the potatoes (you might need to do this in two batches).
- Add the salt, garlic powder, and onion powder to the bowl with the grated potatoes.
- Warm the olive oil in a sizable skillet (cast iron is preferred, but nonstick will do) over medium heat until it shimmers and a piece of grated potato sizzles when it comes in touch with it. With a spatula, distribute the potatoes evenly across the skillet and push them down. Give them two minutes to cook without interruption.
- Cook for an additional 2 minutes while stirring once more and pressing them down. Repeat for a further 4 to 8 minutes, flipping parts whenever they are crispy enough to do so, at 2-minute intervals, until the potatoes are golden brown and crispy. To absorb extra oil, line a plate with a few layers of paper towels and place it close to the stove.
- Once on the lined plate, transfer the hash browns and let them drain for a minute. Repeat these steps (if you’re creating multiple batches of hash browns; keep in mind that your skillet will be quite hot so your next batch may cook faster) as necessary.
- Serve hot and season to taste with more salt if necessary.
NOTES
WHY BUY ORGANIC? Potatoes are number 12 on the dirty dozen list, meaning that conventionally grown potatoes are high in pesticide residues.