Hash Browns

Hash Browns
Posted in : Breakfast Brunch on
by : ChefLars
Tags: ,

A Little Personal History:

Hash brown potatoes have been a staple of my breakfasts and late night snacks for as long as I can remember. The challenge has always been to cook them so they’re crispy on the outside while moist and chewy on the inside. After much trial and error, here’s that perfect blend of perfection 🙂

This method also makes easy to shape the hash browns as you like; whether patties, tartar tots, cups or skillet sized to be divided.

Description:

 

Categories: Vegetables, Breakfast
Servings: 4
Time: – Preparation: 10 minutes
– Cooking: 15 minutes
Equipment: Potato scrubber, grater, strainer or cheese cloth, cutting board, large skillet, measuring spoon and cup, metal spatula
Difficulty: Easy

Ingredients:

  • two large potatoes (i.e. Idaho)
  • water
  • two tablespoons of flour
  • ¼ cup Canola or extra virgin olive oil

Procedure:

  1. Wash and scrub potatoes.
  2. Grate the raw potatoes, place them into a bowl and cover completely with water. Let sit for 10 minutes.
  3. Transfer to large metal strainer or cheese cloth and drain/squeeze/press the grated potatoes of as much water as possible.
  4. On floured cutting board, shape multiple patties ¼ to ½ in thick.  The thinner the patty the crispier the hash browns. Dust each patty on both sides with four.
  5. Place skillet on medium-high heat and add enough oil to provide a thin coating over the entire bottom of the pan.
  6. When the oil is hot but not smoking, add patties. To test if oil’s ready, sprinkle a little flour into skillet. If it instantly sizzles it’s ready.
  7. The hash browns are ready to flip when they are crisp and brown on the cooking side. This should take about 5 to 8 minutes.
  8. The hash browns are done when the new side is brown and crispy. This should take another 3-5 minutes.

Advanced Preparation:

  • While best to cook and serve. You can also cook and freeze or refrigerate till ready to re-heat and serve.

Tips, Notes, and Variations:

  • If using butter, it should be clarified butter so there are less burnt “bits” and a more “golden” finished look.
  • The “microwave” option: After squeezing out excess potato moisture, transfer the potatoes to a plate lined with two layers of paper towels. Microwave on high for 2 minutes before frying in skillet. Cooking the shredded potato briefly in the microwave develops a better crust that remains crunchy for longer.
  • While using a cast iron skillet works fine, for this recipe, non-stick does too … allows for nice even browning.
  • When frying hash browns, cook undisturbed. Flip and separate if they stick together. Cook undisturbed. Flip and separate. Repeat until perfect.