restaurant style crispy hash browns say: a classic american breakfast
When it comes to breakfasts that really hit the spot, few things are better than golden-brown, perfectly crispy hash browns. It is a diner, cafe and home staple and a beloved American dish. And, frankly, the texture is perfection, crispy on the edges and soft and fluffy inside. Whether served with eggs and bacon or just on their own, with a dollop of ketchup or hot sauce, hash browns are the kind of versatile, satisfying treat. But did you know that you can make some restaurant-grade hash browns at home with a couple of simple ingredients?
Brace yourself to discover how to prepare hash browns so crispy you will wonder why you don’t only get them from your favorite breakfast spot — the secret to the ideal lid-up crunch paired with that tender deep within!
Why You’ll Love This Recipe:
Crispy Texture: The hash browns have a crispy outside and soft inside.
Everyday Ingredients: Hash browns can be made from them without fancy ingredients. Only some daily items and you are set to go!
Restaurant-Quality Hash Browns: Bring restaurant quality hash browns into your own kitchen, so breakfast is better.
Versatile: You can customize your hash browns by adding your favorite spices or vegetables.
Easy & Fast: The recipe is simple so it is a perfect option for a fast, delicious breakfast.
Ingredients You’ll Need:
4 russet potatoes, medium size
2 tablespoons vegetable oil or butter (for frying)
Salt, to taste
Black pepper, to taste
Optional: 1 small onion, finely minced
Optional: garlic powder, or onion powder for additional flavor
Optional: Fresh herbs such as parsley or chives, for garnish
Step-by-Step Instructions:
Prepare the Potatoes
Peel the russet potatoes (you can leave the skin on, if you like, for texture). When peeled, shred the potatoes on the large holes of a box grater or in a food processor so that you have thin, even shreds.
Remove Excess Starch
Put the grated potatoes into a large bowl of cold water. This process removes additional starch, which helps your hash browns turn crispy rather than watery. Give the potatoes a swirl for a minute or two, then remove the water. Keep repeating until the water runs clear, meaning most of the starch has been washed off.
Dry the Potatoes
The secret to crispy hash browns is to extract as much moisture as possible. After rinsing the potatoes, transfer to a clean kitchen towel or paper towels. Press down strongly to extract as much water as possible. The drier the potatoes, the crispier they’ll be.
Season the Potatoes
When the potatoes are dry, put them into a clean bowl. Season to taste with salt and ground black pepper. If you’d prefer a bit more flavor, this is the moment to incorporate some garlic powder, some onion powder or finely chopped onions. Stir to combine the seasoning mixture.
Heat the Pan
Heat a large skillet (preferably cast iron or non-stick) over medium-high heat. Heat the vegetable oil or butter in the pan. Let the oil get hot enough to shimmer or the butter melt and start to bubble. That’s the secret to getting that golden, crispy exterior.
Form the Hash Browns
Once the pan is hot, spread the grated potatoes in an even layer in the bottom. You may shape them into one giant flat cake or smaller patties, which is how you may prefer to serve them. Use a spatula to press the potatoes down and compact them a bit so they get cooked evenly and crisp on all sides.
Cook Until Crispy
Allow the hash browns to cook the first side without moving them for approximately 5-7 minutes or until golden-brown and crispy. Be patient! A crispy hash brown is all about not moving it around too much in the pan.
When the bottom has crisped up, gently flip the hash browns over with a spatula. If you baked a big cake, you may want to slice it into smaller pieces to help with the flipping process. Cook the other side for another 5 to 7 minutes, until it’s golden brown and crispy.
Drain Excess Oil
When those hash browns are crisped to your liking, lift them out of the pan and onto a plate lined with paper towels to drain. Add a bit more salt to taste, if you want.
Serve and Enjoy
Serve the crispy hash browns immediately, hot and crunchy. You can also sprinkle a handful of wet herbs like parsley or chives for some color and flavor.
How to Make the Crispiest Hash Browns:
Use starchy potatoes: Hash browns are best made with starchier spuds like russets, which contribute to maximum crispiness. Stay away from waxy potatoes, such as red or new potatoes.
Do not overcrowd the pan: You’re better off cooking the hash browns in batches if you’re making on a large scale. The more potatoes you put in the pan, the more difficult it will be for the potatoes to crispen up.”
Press the potatoes down Pressing the hash browns down with a spatula ensures they cook evenly and a crust forms.
Use a heavy pan: A heavy skillet, like a cast-iron pan, better retains heat and helps get the ultimate crisp.
Don’t flip too often: You want the hash browns to cook undisturbed for a few minutes on each side for maximum crispiness.
Check for extras: Add shredded cheese, cut bell peppers or even fresh herbs to the potato mixture before frying for additional flavor.
Customizing Your Hash Browns:
Cheese lovers: Stir in a bit of shredded cheddar cheese or mozzarella cheese in the potatoes before frying for cheesy hash browns.
Spicy Kick: A pinch of cayenne or chili flakes brings a spicy twist.
Veggie Hash Browns: For a more colorful option, add in some finely chopped bell peppers, spinach or mushrooms.
Vegan Option: Replace butter with olive oil.
Healthier Alternatives:
Baked Hash Browns: You can also bake the hash browns in the oven if you wish to avoid frying. You just put the shaped hash browns on a parchment-lined baking sheet and bake them at 400°F (200°C) for 20-25 minutes, flipping once, until crispy.
Sweet Potato Hash Browns: Substitute sweet potatoes for regular potatoes for a spin on the original. Just keep in mind sweet potatoes might take a little longer to cook since they have more moisture.
Final Thoughts
There’s no arguing it: crispy hash browns are the king of breakfast. Whether you’re enjoying them on a lazy weekend or serving them to guests at a brunch, these hash browns will impress even the snobbiest of palates. Either way, they’re the perfect balance of crispiness on the outside and softness inside, and they make an ideal side for eggs, avocado toast or a substantial breakfast burrito. Try this recipe, and you won’t put your feet on soggy, store-bought hash browns ever again!
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