Made with just a handful of ingredients, this crispy hash brown recipe shows how easy it is to transform potatoes into a golden crispy side dish at home. While hash browns are simple to make, there are some things to pay attention to in order to avoid them coming out soggy and gummy. The key to its success lies in a few crucial steps that guarantee hash browns with a crispy and fluffy texture.
First, the potatoes are peeled and grated, then rinsed under cold water to remove excess starch. This crucial step ensures that the hash browns don’t turn out gummy or sticky during the cooking process. They are then dried thoroughly to remove excess moisture to ensure a nice crispy crust. The microwave step helps start the cooking process so that the potatoes aren’t as raw and brings out some remaining starch to keep the shredded potatoes together in the skillet. Tossing with a sprinkle of salt and black pepper before frying helps distribute the seasoning throughout the whole hash brown. Feel free to experiment with any seasonings to your liking.
Make sure the pan is hot before you drop in the shredded potatoes to get good browning and a crispy crust on the potatoes. Press it down into an even layer, ensuring an even better layer of crispy potatoes and it makes it easier to flip. The result is a balanced blend of a crispy exterior and a tender, fluffy interior.
Versatility is another strength of hash browns. Whether served as a delightful side to breakfast favorites like eggs and bacon or as a pleasant accompaniment to a hearty dinner, these hash browns will always delight the taste buds.
The ending result you get are restaurant-quality hash browns at home. These are easy to make and consistently delicious and are sure to become a permanent addition to your kitchen repertoire.
Crispy Homemade Hash Browns
Ingredients
- 2 Russet Potatoes needs to be a starchy potato
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Vegetable Oil any neutral oil good for frying will work
Instructions
- Grate the peeled potatoes using a box grater or food processor with a grating attachment.
- Place the grated potatoes in a fine-mesh strainer and rinse under cold running water to remove excess starch. Press down with a paper towel to remove any moisture.
- Place the potatoes in a large bowl and microwave for 30 seconds.
- Season the potatoes with salt and black pepper.
- In a large non-stick skillet, heat the vegetable oil over medium heat.
- Once the oil is hot, add the shredded potatoes to the skillet, pressing it down with a spatula to form an even layer.
- Cook the hash browns for about 7-9 minutes on one side, or until they are crispy and golden brown.
- Remove from the skillet and place the hash browns on a plate lined with paper towels to absorb any excess oil.
- Serve hot and enjoy!
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