How to Make Healthy Homemade Hash Browns
This month we wanted to highlight hash browns, the crispy-on-the-outside, tender-on-the-inside breakfast favorite. With this in-depth recipe, you can cook real hash browns from scratch that are golden brown, seasoned, and crazy delicious from edge to edge. We’ll also take a look at its history and variations to give a fuller picture of this classic dish.
Ingredients
For approximately 4 servings:
2 large russet potatoes (about 1 1/4 lbs.)
2 tablespoons butter (divided)
2 tbsp light olive oil or bacon grease (divided)
1/2 teaspoon onion powder
Salt and pepper to taste
Optional: 1 tablespoon snipped chives for sprinkling
Step-by-Step Instructions
Prepare the Potatoes
Peel the potatoes, then grate them on the large holes of a box grater.
Put the grated potatoes into a bowl of cold water. Soak for 20 minutes to rid the starch, for crispiness.
Strain the water through fine mesh sieve or cheesecloth. Wring the potatoes in the cheesecloth or use paper towels to press out as much moisture as possible.
Season the Potatoes
Superimpose onion powder on the blended potatoes.
Add salt and pepper to taste.
Preheat the Skillet
In a large cast-iron or non-stick skillet, heat over medium.
ADD 1 tablespoon oil or bacon grease, and 1 tablespoon butter. Let it melt and cover the pan evenly.
Cook the Hash Browns
Spread the grated potatoes in an even layer across the skillet, about 1/3 inch thick.
Cook undisturbed for 6 minutes, or until the bottom is golden and crispy.
Crumble salt and pepper on top and flip.
Flip and Finish Cooking
Gently flip the hash browns. If they don’t hold together as one piece, you can cut them in halves or quarters with a spatula or a pizza cutter before flipping.
Pour in another tablespoon of oil or bacon grease around the edges of the skillet and dot with butter.
Cook for an additional 6 minutes, until the second side is golden brown.
Serve
Take off the heat and transfer to a serving plate.
If desired, garnish with chopped chives.)
Serve right away as a stand-alone dish or with eggs, bacon or toast.
Tips for Perfect Hash Browns
Don’t Skip Soaking Removing the starch holds the key to crispiness, and soaking does this.
Squeeze Out Moisture: Moisture prevents browning, so you want your potatoes as dry as possible before cooking them.
Use a Hot Skillet: Make sure your skillet is hot before adding your food to avoid sticking and fire hot.
Add-ins: Try stirring in shredded cheese, chopped green onions, or crumbled cooked bacon for flavor.
History of Hash Browns
The roots of hash browns stretch back to Europe, especially Switzerland’s rösti, a potato pancake that can be traced back to at least the 16th century. In the US, hash browns made their first appearance on New York City hotel lunch and breakfast menus in the late 1800s as “hashed brown potatoes.” Originally, hash browns were just boiled potatoes configured into little cakes, and the modern shredded-style has browns rose to prominence when frozen shredded potatoes became available in the mid-1900s.
Today, hash browns are a part of diner culture and fast-food breakfast menus throughout North America. They’re eaten in different forms: patties (like McDonald’s style), country-style (cubed), O’Brien (with peppers and onions).
Variations
McDonald’s Style Hash Browns:
Add cornstarch or potato starch to bind shredded potatoes into patties that can be fried.
Chill formed patties for at least an hour before frying so they’ll hold their shape.
Latkes vs. Hash Browns:
Latkes are similar but add eggs and flour as binders, which gives them a denser texture than hash browns.
Made right, hash browns are versatile, easy to make, and deeply satisfying. Whether they’re shredded, cubed, or made into patties, you’ll get perfect results every time with this recipe!
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