How do you make hashbrowns, golden brown but not to soft?!
If you prebake your potatoes it removes alot of the water during the bakeing, leaving you with a drier potato to fry up. Its how we did it back when I used to work in a kitchen.
Answers: There are many ways to do this, but by far the easiest way requires a little before hand prep. The day before you wish to have hashbrowns, bake your potatoes for 45 min at 350. The next day skin the potatoes and shread them. Fry them with a bit of butter and oil (oil because it frys better, butter for the flavor. Mix the two for best results.) I like to also add diced onions 1/2 way through the frying, it adds nice flavor.
If you prebake your potatoes it removes alot of the water during the bakeing, leaving you with a drier potato to fry up. Its how we did it back when I used to work in a kitchen.
There are lotsa different ways, but I find that dicing Russet potatoes (scrubbed clean, skin on) and tossing them with Olive Oil works. Then I sprinkle on some salt and pepper and bake them in the oven at 400 - checking them often until done.
You can also pan-cook them in the oil, but I find the baking method does what you ask - golden brown and slightly crispy.
Are you using butter in the pan first? Butter aids in browning. Stir them around for the first couple of minutes of cooking this will help to evaporate excessive moisture. Then put a heavy pan on top while cooking, better contact = more crunchiness.
i usually put in a fair bit of oil in a pan and get it nice and hot.
the other thing is if you use fresh potatoes, then you need to put some salt on them after you cut them and then put them on a towel or paper towel to take out the water in the potatoes
these two things together should get you some nice hash browns.
also remember not to put too much in the pan at once as this would cool it too much
Grandma's Hash Browns
SUBMITTED BY: Denyse
"My Grandma made these simple hash browns nearly every morning when I spent time with her. They take a little planning, but they're better than any others! Serve with your favorite style eggs and breakfast meat!"
PREP TIME 25 Min
COOK TIME 1 Hr
READY IN 13 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC
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INGREDIENTS
8 large russet potatoes, peeled
4 tablespoons butter
1 tablespoon salt
1 teaspoon ground black pepper
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DIRECTIONS
In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.
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Boil your potatoes first. When you can stick a knife thru them they are done. After they cool...boil the night before and refrigerate...grate them onto a plate. Heat your frying pan with butter or oil until sizzling...add grated potatoes and fry till golden...turn over and repeat.....they will be crispy on the outside and NOT soggy on the inside....good luck and enjoy