How do you make perfect hash browns?!
Answers: Mine never turn out right, and I want my German husband to try these!
Hopefully this recipe for hash browns works for you as well as it has worked for my family!!
Ingredients:
1 lb Russet baking potatoes, peeled and grated
3 Tbsp olive oil
Salt and pepper
Equipment needed:
Large stick-free frying pan (at least a 9" diameter bottom)
Potato ricer
1 Heat 3 tablespoons of olive oil in a large stick-free frying pan on medium high heat.
2 While the pan is heating, use a potato ricer much like you would a garlic press, and press out as much moisture as you can from the grated potatoes. If you don't have a ricer, you can use paper towels to absorb some of the moisture from the grated potatoes.
3 When the oil heats up to the point of shimmering, but not smoking, add the grated potatoes. Spread the potatoes out along the bottom of the pan. They should not be too thick in any one place, no more than 1/2 inch thick. Sprinkle some salt and pepper on the poatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. When they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Again, when golden brown, they are ready to serve
Diner-Style Hash Browns
Technically speaking, hash browns are diced. But most restaurants actually make them with shredded potatoes, a technique used here. The hash browns can also be cooked in a nonstick fry pan or formed into patties. If you like, add some grated yellow onion with the salt and pepper. For a glorious side dish, top the finished hash browns with shredded cheddar cheese, sour cream and a favorite fresh salsa.
Ingredients:
2 1/2 lb. boiling potatoes, unpeeled, quartered
Salt and freshly ground pepper, to taste
2 Tbs. unsalted butter
2 Tbs. vegetable oil
2 Tbs. finely chopped fresh chives or flat-leaf
parsley
Directions
Place the potatoes in a saucepan with lightly salted cold water to cover and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until barely tender when pierced with a fork, no more than 5 minutes. Drain well and set aside until cool enough to handle. Shred the potatoes on the large holes of a box grater/shredder held over a bowl. Toss lightly with a little salt and pepper.
On a nonstick griddle over medium heat, melt the butter with the vegetable oil. When the butter melts and begins to foam, spread it and the oil evenly over the surface of the griddle and place the shredded potatoes on top. Using the back of a spatula, gently press down on the potatoes to form a compact, even mass 1 to 1 1/2 inches thick. Do not be concerned if the edges are uneven. Fry until the underside is browned and crusty, about 5 minutes. Using the spatula, turn the cake over, in sections, if necessary. Continue frying until browned and crusty on the other side, 4 to 5 minutes more.
Transfer the potatoes to a warmed serving platter or individual plates and garnish with the chives. Serve immediately. Serves 6 to 8.
Instead of using a spatula to turn them over I put a dinner plate over the frying pan and flip the pan upside down. Then you can just slide the hash browns into the pan so they brown evenly and they dont get separated. Throw some applesauce on top and they are so so good
the secret is to cook them slowly for a long time other wise you end up with burnt on the out side raw in the middle. it helps me to microwave the potatoes for a few minutes to soften them up before you fry. They are better if you can take the time to cook them in the pan tho. should take about 45 minutes for good ones, start out low and keep turning the potatoes, thenn turn up heat at the end to crisp them.
Perfect Hash Browns
2 large russet potatoes
2 tablespoons unsalted butter
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
Preheat the oven to 400 degrees F.
Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure overnight.
Peel the potatoes and cut into 1/3-inch dice. Melt the butter in a large skillet over medium heat and add the onion. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper. Use a slotted spoon to transfer the onion to a small bowl. Add the vegetable oil to the skillet and heat until almost smoking. Add the potatoes and leave to form a crisp crust. Do not disturb the potatoes until the crust is formed, about 5 minutes. Check to see if a crust has formed; if so, give a quick stir. If not, continue cooking for another 1 to 2 minutes, until the crust has formed. With a spatula, turn over large chunks of the crusted potatoes. Season with salt and pepper and continue cooking until golden brown. Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes.
Serve hot.
Potatoes i use about 4 large ones, we like golden yukons or baking potatoes.
I grate mine on cheese grater, storing in H2o so they do not turn brown.
I then drain and squeeze out extra water. Put into mixing bowl and season with desired spices. I like pepper garlic paprika. I do not add salt until after they are done cooking.( I sometimes add parmesan cheese in mixture)
Get skillet nice and hot I add oil and a tad butter for flavor.
Take handful of potato mixture and lay in skillet like a patty.
cook on one side till crispy and golden, flip i drain on paper towel, my family like them with ketchup, I enjoy mine with an over easy egg on top and corned beef hash. Or at supper with cheese sauce meatloaf and brocolli. The cheese works on everything.
use plenty of butter in the pan and make sure you cook with a well seasoned, HOT cast iron skillet...with that, they'll turn out perfect every time. also, make sure you season the hashbrowns as they are cooking so they won't taste bland.
Breezer - The 1st response is the best and only way to make 'em right. Brava bstnbutterfly!
My brother, once a short order cook, makes them this way and they always come out right.
GC
The first answer is correct. The only way to make them that you are assured perfect hash browns, that your husband will enjoy. Here in Switzerland they grate them and are larger pieces than I'm used to but they are good. They call them R?sti...