{"id":114,"date":"2008-05-14T14:55:36","date_gmt":"2008-05-14T21:55:36","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/vegetables\/lars-hash-browns\/"},"modified":"2018-01-16T03:26:37","modified_gmt":"2018-01-16T10:26:37","slug":"hash-browns","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/hash-browns\/","title":{"rendered":"Hash Browns"},"content":{"rendered":"<h2>A Little Personal History:<\/h2>\n<p>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&#8217;re crispy on the outside while moist and chewy on the inside. After much trial and error, here&#8217;s that perfect blend of perfection \ud83d\ude42<\/p>\n<p>This method also makes easy to shape the hash browns as you like; whether patties, tartar tots, cups or skillet sized to be divided.<\/p>\n<h2>Description:<\/h2>\n<p>&nbsp;<\/p>\n<table border=\"1\" width=\"100%\" cellspacing=\"0\" cellpadding=\"4\">\n<tbody>\n<tr>\n<td width=\"15%\">Categories:<\/td>\n<td width=\"85%\">Vegetables, Breakfast<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Servings:<\/td>\n<td width=\"85%\">4<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Time:<\/td>\n<td width=\"85%\">\u2013 Preparation: 10 minutes<br \/>\n\u2013 Cooking: 15 minutes<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Equipment:<\/td>\n<td width=\"85%\">Potato scrubber, grater, strainer or cheese cloth, cutting board, large skillet, measuring spoon and cup, metal spatula<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Difficulty:<\/td>\n<td width=\"85%\">Easy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>two large potatoes (i.e. Idaho)<\/li>\n<li>water<\/li>\n<li>two tablespoons of flour<\/li>\n<li>\u00bc cup Canola or extra virgin olive oil<\/li>\n<\/ul>\n<h2>Procedure:<\/h2>\n<ol>\n<li>Wash and scrub potatoes.<\/li>\n<li>Grate the raw potatoes, place them into a bowl and cover completely with water. Let sit for 10 minutes.<\/li>\n<li>Transfer to large metal strainer or cheese cloth and drain\/squeeze\/press the grated potatoes of as much water as possible.<\/li>\n<li>On floured cutting board, shape multiple patties \u00bc to \u00bd in thick. \u00a0The thinner the patty the crispier the hash browns. Dust each patty on both sides with four.<\/li>\n<li>Place skillet on medium-high heat and add enough oil to provide a thin coating over the entire bottom of the pan.<\/li>\n<li>When the oil is hot but not smoking,\u00a0add patties. To test if oil&#8217;s ready, sprinkle a little flour into skillet. If it instantly sizzles it&#8217;s ready.<\/li>\n<li>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.<\/li>\n<li>The hash browns are done when the new side is brown and crispy. This should take another 3-5 minutes.<\/li>\n<\/ol>\n<h2>Advanced Preparation:<\/h2>\n<ul>\n<li>While best to cook and serve. You can also cook and freeze or refrigerate till ready to re-heat and serve.<\/li>\n<\/ul>\n<h2>Tips, Notes, and Variations:<\/h2>\n<ul>\n<li>If using butter, it should be clarified butter so there are less burnt &#8220;bits&#8221; and a more &#8220;golden&#8221; finished look.<\/li>\n<li>The &#8220;microwave&#8221; 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.\u00a0Cooking the shredded potato briefly in the microwave develops a better crust that remains crunchy for longer.<\/li>\n<li>While using a cast iron skillet works fine, for this recipe, non-stick does too \u2026 allows for nice even browning.<\/li>\n<li>When frying hash browns, cook undisturbed. Flip and separate if they stick together. Cook undisturbed. Flip and separate. Repeat until perfect.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;re crispy on the outside while moist and chewy on the inside. After much trial and error, here&#8217;s that perfect blend <br \/><a class=\"more\" href=\"https:\/\/cookwithlars.com\/hash-browns\/\">Read more&#8230; <\/a><\/p>\n","protected":false},"author":2,"featured_media":5217,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[140],"tags":[47,107],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Hash Browns - Cook with Lars<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cookwithlars.com\/hash-browns\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"ChefLars\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/cookwithlars.com\/hash-browns\/\",\"url\":\"https:\/\/cookwithlars.com\/hash-browns\/\",\"name\":\"Hash Browns - 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