Hash Browns

Hash Browns old-fashioned, classic breakfast in the restaurant way. Great with hot sauce for peppers and Ketchup!

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time:

35 minutes

Servings:

If you’re a firm believer that potatoes make almost any meal taste better and more delicious, then you’re in the right spot. We’re also convinced—especially when you think of breakfast potatoes.

Selecting the right breakfast potato can be a daunting task. However, if you’re looking for crisp potatoes that remind you of your favorite restaurants and you’re looking for a delicious recipe, then make this hash brown recipe. The shredded potatoes are made into pancake-like browns that are lightly pan-fried to create the perfect crisp texture that goes perfectly with breakfast dishes.

How to Make Hash Browns

Creating crispy and delicious hash browns is indeed reasonably simple. The first step is to shred the potatoes using the method you prefer—a food processor, grater, or mandoline. Clean the potatoes until the water becomes clear, then drain them and squeeze out the leftover water (this will ensure that the hash browns are crisper).

Then, add the Binding agents (flour and eggs), components, and seasonings. This recipe calls for only onions; however, you can add cayenne pepper, cheese, or garlic to the dish.

Make the hash browns you have made into patties (either one big-ish brown or numerous smaller pancake-like hash browns) and fry them in oil for five minutes on each side.

How to Make Hash Browns Crispy

To ensure your hash browns stay crispy, cook the oil until it is hot before adding the patties. Wait until the first other side becomes golden before overturn.

It is also possible to thin your own hash browns, as they will become crisper in the oven and cook faster.

What Type of Potato Works good for?

If you are concerned about crisp texture, use starchy potatoes like Idahoes or russets. There is one drawback, however: the hash browns are susceptible to breaking due to their starchiness.

So, if you want your hash browns to stay together quickly, you must employ a waxy potato, like new potatoes, Yukon Golds, or red potatoes. They have a lot of moisture and can stick together when cooked, but they don’t make the same crisp as starchy potatoes.

How Do You Make Hash Browns Stay Together?

The most significant reason your hash browns break is moisture. It is essential to ensure that your potatoes are dry prior to adding them to the egg and flour mixture. Whether you dry them using a dish towel or a salad spinner, you need to get them as clean as possible.

If you are concerned about the hash browns breaking, you can also use another type of potato. If you choose the waxy type of potato, it will stay together well; however, it won’t be as crisp as you like.

A different choice is to include additional ingredients that can serve as binding agents. Consider including cheese in your hash browns since when it melts, it is like gooey glue, which helps to hold your potatoes together.

Ingredients

Two large russet potatoes chopped

1/2 medium onion Finely chopped

1/4 cup all-purpose flour

One large egg

1 cup oil to fry or for other uses

Salt and pepper adequate to your preference

Directions

Step 1

Collect all ingredients.

Step 2

Rinse the potatoes with water until it is clear. Then drain the water and then press dry.

Step 3

Put shreds into a bowl and mix with the flour, onion, and egg until well dispersed.

Step 4

Cook about 1/4 inch of oil in a heavy skillet on medium-high heat. When the oil is smoking hot, add potatoes in a 1/2-inch-thick layer. The potatoes should cover the entire surface of the skillet or separate into piles, like pancakes.

Step 5

Cook until lightly cooked on the bottom and golden. Then flip it over to cook until the other side is golden brown. It should take about 5 minutes for each side. If you cook in a large piece, the piece can be cut in half for easier flipping.