When it comes to preparing breakfast, hash browns are one of the most popular options. They’re easy to make and can be served with a variety of dishes.
The key to perfect hash browns is shredded potatoes that have been rinsed thoroughly and squeezed out of water. This helps eliminate a “raw potato” taste and excess starch.
Use a sharp knife
A sharp knife can help you get a perfectly crisp hash brown. Whether you’re making hash browns in a pan or in the oven, the sharp blade will help you slice and cut the potatoes into thin layers.
One of the biggest culprits for a soggy hash brown is moisture, so you’ll want to make sure that your potatoes are thoroughly dry before cooking them. You can press them dry using a salad spinner, clean kitchen towels or a piece of cheesecloth.
Alternatively, you can microwave the shredded potatoes to remove excess water before frying them. It will make a huge difference and they’ll cook more quickly and evenly.
To ensure that the potatoes don’t stick, you should always use a non-stick pan. The best are made of high-quality Teflon, but you can also try a cast iron or electric griddle.
Keep the potatoes in a single layer
If you want to make crispy hash browns, you need to keep the potatoes in a single layer. This will ensure that they don’t become soggy or mushy.
If your hash browns start to separate, try using a different type of potato. Russets are a good choice since they have a dry, mealy texture that makes them more likely to stay intact when shredded.
Shredding your potatoes can help remove excess moisture so that they can get really crispy. Use a salad spinner, clean kitchen dish towels, paper towels or a cheese cloth to squeeze as much liquid out as you can.
You can also soak the shredded potatoes in water before you cook them. This will help remove the starch and prevent them from turning yellow.
Keep the heat low
Keeping the heat low helps you get crispy hash browns. In order to do this, you need to make sure that the potatoes are shredded well and dry.
To achieve this, you need to use a salad spinner or squeeze the shredded potatoes with a towel. This will remove the excess moisture that will cause them to turn gummy when they are cooked.
You can also microwave the potatoes before cooking to reduce the amount of water. This will also help you get crispy hash browns.
The key to making crispy hash browns is to ensure that you use a sharp knife and a nonstick pan. In addition, you need to keep the heat low so that the potatoes don’t burn. You can also form the hash browns into patties and cook them on both sides until they are crisp.
Don’t overcrowd the pan
Hash browns are simple to make and can be a great addition to your breakfast routine. They are also easy to reheat for a quick snack.
Shredded potatoes should form a thin layer on the pan, so that they cook through. Use 2 medium shredded potatoes and 2 tablespoons of oil per large 12-inch non-stick skillet.
You’ll want to wait until all the potatoes are browned on the bottom before flipping them over. Resist the temptation to turn them over too soon, or they’ll become mushy.
When the bottom is golden brown and crispy, divide the hash into four sections and flip it over to finish cooking. It should take another 3-5 minutes for the other side to brown and crisp.