I feel like I’ve just been given the secret of the universe – how to make good hash browns at home. Thanks to Elise for posting on Simply Recipes. I didn’t follow her dad’s technique exactly, but it certainly put me on the right path.
I love hash browns, but seldom make them because they never seem to turn out well. I’ve never been able to get that brown crust that you find in restaurant hash browns.
My husband and I were discussing the possibility of making hash browns on Sunday morning. He asked if you’re supposed to soak them in water. I’d heard of doing that with some potato dishes so I suggested we google it.
Well, the secret of the universe is that you don’t want to add water to your hash browns before cooking, you want to take it out!
Ingredients
2 – 3 Russet potatoes, peeled and grated
3 tablespoons. canola oil
salt and pepper
Directions
- Spread grated potatoes on a dish towel (dish towels may end up with purple stains from the potatoes) or several layers of paper towels. Top with another dish towel or paper towels. Roll up the towels and give them a twist to squeeze out as much moisture as possible.
- Heat 2 tablespoons oil in frying pan. Add potatoes, spreading them evenly, 1/2 to 3/4 in thick.
- Season with salt and pepper.
- Cook over medium high heat, for 5 to 7 minutes, until brown.
- Flip potatoes, add remaining tablespoon of oil to pan.
- Cook until this side is also brown.
ButterYum
That’s a pan full of comfort food to me!!! I like to add a bit of onion and garlic too. Yum, yum, yum.
🙂
ButterYum
Vicki
Look gorgeous! I so love hash browns. Did you adapt Elise’s recipe at all? If not, she won’t let you post it; only the link. Know this first hand. She was extremely nice about it. Can you believe I live in the same little town as her yet never crossed paths.
Christy
i do like my hash browns crispy…actually…the way i order my breakfast in a restaurant can be embarrassing…eggs well done, toast well toasted, hash browns crispy, bacon crispy. i do leave an extra big tip though! i am going to try this method next weekend…and then i don’t have to go to a restaurant for crispy browns 🙂
Lois B
Butter Yum – onions and garlic do sound good. While we’re at it, let’s throw in roasted red pepper too.
Vicki – you raise an interesting point; I guess time will tell. My write up certainly isn’t verbatim, but there isn’t a lot a adapting that can be done with hash browns, short of Butter Yum’s add-ins. I’m surprised to hear you haven’t met on the produce aisle; perhaps at the Seville Orange Festival!
Christy – haha, your breakfast sounds like my daughter’s; I cannot get bacon crispy enough for that girl. I hope your hash browns turn out well.
tralf
I know what I’m fixing for Sunday’s breakfast!
I’ve never made hash browns that were really good. I think this method may be the answer.
Julie
Awesome Lois, when I make this recipe, my life will be complete and I have you to thank for it!!
cnorine
I’ve always thought hashbrowns would be too involved. This makes it sound doable. Thanks for posting it Lois!