Super crispy hash browns super perfect with ketchup and yummy picnic treats. Here is the easy recipe.
Ingredients:
- 1 large Russet potato per person
- 1 tablespoon of high-heat oil (like vegetable, canola, or light olive oil)
- 1 tablespoon of butter (optional, but adds great flavor)
- Salt and pepper to taste
Essential Steps for Crispy Hash Browns:
1. Use the Right Potato:
- Russet potatoes are the go-to for hash browns because they are starchy and dry out easily, which is crucial for crispiness. Waxy potatoes (like Yukon Gold or red potatoes) have too much moisture.
2. Shred and Dry Your Potatoes (This is the most important step!):
- Peel the potatoes and grate them using the large holes of a box grater.
- Remove the moisture. This is the secret to a crispy hash brown and not a soggy pile of potato. Place the shredded potatoes in a clean kitchen towel or a few layers of paper towels. Squeeze and wring out as much liquid as you possibly can. You will be surprised by how much water comes out.
3. Heat the Pan and Fat:
- Use a large skillet, preferably a cast iron or a good non-stick pan.
- Place the skillet over medium-high heat. Add the oil and butter. You want the fat to be sizzling hot before you add the potatoes.
4. Cook the Hash Browns:
- Place the dried, shredded potatoes in a single, thin layer in the hot pan. Use a spatula to press them down into an even, flat “pancake” or into smaller patties. Do not pile them up too thick, as this will prevent them from cooking through and getting crispy.
- Season with salt and pepper.
- Be Patient. This is the second most important step. Don’t touch or stir the potatoes for several minutes. Let them cook undisturbed until the bottom is a deep golden brown and crispy. This can take anywhere from 5 to 10 minutes depending on your stove and pan.
- Use a spatula to check the edges. Once they are golden, carefully flip the hash browns over. You can flip the entire “pancake” at once or cut it into quarters for easier flipping.
- Cook the second side for another 3-5 minutes, until it is also crispy and golden.
5. Serve Immediately:
- Remove the hash browns from the pan and serve them right away to enjoy their crispiness. You can place them on a paper towel for a moment to drain any excess oil.
This recipe teaches you the critical cooking concept of moisture control, which is a fundamental skill that applies to many other dishes, especially those involving frying or roasting.
Super crispy hash browns!
