Have I ever told you what my weakness for breakfast is (besides coffee)? I’ll give you a hint! They’re crispy on the outside, soft and fluffy in the inside, and it goes hand-in-hand with ketchup. One look at the picture below and you will have guessed….
I love ’em freshly grated too, not previously frozen. There is a difference my friends!
When I first moved out of my parents house and started cooking on my own, my hash browns used to come out gray and soggy. It was so discouraging to make them at home because I could never get them to come out just the way I liked them — crispy outside, soft inside. That to me is the perfect hash brown. Sounds easy, but it wasn’t at first. It took me years to figure out how to get them that way, and without the potato inside turning gray.
Keep reading and I’ll show you how I do it.
Salad spinner (filled halfway with water)
salt or garlic salt
When thinking about how many potatoes to peel and grate, you can easily feed up to five people with four large russet potatoes.
When all the potatoes are grated and have been sitting in the water, give it all a gentle swirl with your hand to let any starch particles that are sitting between the grated potatoes to fall to the bottom of the bowl. Removing the starch helps eliminate some of the mushy texture when they cook.
Spin the grated potatoes in the salad spinner to get as much of the excess water out of them as possible to keep them from getting soggy. See the leftover water in the bowl?! That was left in the potatoes after having removed them from the water. The salad spinner helps remove even more water out of the potatoes. After you have done this, rinse the bowl to remove the starch at the bottom and dry the bowl.If you’re using more potatoes, and find that your salad spinner isn’t large enough, use a different (larger) bowl with water for the grated potatoes and spin them in two or three batches.
Once the pan is hot, lay a handful of grated potatoes on the pan. Spread them to create a thin, large, pancake shaped hash brown.Cook the first side until you see the edges start turning a golden (almost dark golden) brown and become crispy. This should take about 8-10 minutes.Break the hash brown pancake into four pieces by cutting it with your spatula straight through the middle vertically and horizontally. This will make it easier to flip the hash browns.
Thanks for visiting! Hope you enjoy these with your next breakfast!!