Typically served in American breakfasts, hash browns are easy-to-make potato pancakes that can turn any meal into a feast. The secret to making perfect, crunchy hash browns is to dry the potatoes before cooking, then cook them in a generous amount of butter. You can make hash browns using both raw and cooked potatoes. Let's see how to do it.
Ingrediants
- 4 medium sized Russet potatoes (or other starchy variety)
- 2 tablespoons of Butter
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
Steps
Method 1 of 2: First Method: Using Raw Potatoes
Step 1. Peel the potatoes
Carefully wash the potatoes in cold water, then peel them using a small knife or vegetable peeler. Russet potatoes, or other starchy varieties, are ideal for making hash browns.
Step 2. Grate the potatoes
Place a clean kitchen towel in a bowl and then grate the potatoes by dropping them directly onto the fabric. You can use a vegetable or cheese grater.
Step 3. Squeeze them to remove moisture
You will need to squeeze them as much as possible to remove all traces of liquid from the grated potatoes. This crucial step will allow you to get crunchy, rather than soggy, hash browns. To do this, grab the corners of the cloth containing the grated potatoes and roll it up tightly. Keep twisting it squeezing it until you get rid of as much liquid as possible.
Alternatively, you can squeeze the potatoes using a potato masher. In this case you will not have to force them to come out of the holes, you will simply have to squeeze them to remove the excess liquid
Step 4. Heat a pan
Heat a large skillet (preferably cast iron) over medium-high heat. Add the butter to the pan and let it melt. When the butter has melted completely, add the potatoes, grated and dried, and mix to season them evenly. Add salt and pepper.
Step 5. Cook the hash browns
When the potatoes are well seasoned with the butter, flatten them with a kitchen spatula, in this way you will maximize contact with the hot surface of the pan. The chosen pan should not be thicker than 1 centimeter. Cook the first side for 3-4 minutes, then turn your pancake upside down and continue cooking for another 2-3 minutes. The potato hash browns will be ready as soon as they are golden and crunchy.
Step 6. Serve them
Transfer the hash browns to a plate by sliding them out of the pan or lifting them up with a large spatula. If necessary, cut them in halves or quarters. Serve them alone or with ketchup or hot sauce. If you prefer, top your plate with eggs and bacon for a truly top breakfast.
Method 2 of 2: Second Method: Using Cooked Potatoes
Step 1. Cook the potatoes
Wash the potatoes carefully in cold water. Cook them in the oven or in boiling water.
- If you have decided to boil the potatoes, place them in a large pot and cover them with cold water. Bring the water to a boil, and then cook the potatoes until tender. This should take about 20 minutes.
- If you have decided to bake potatoes in the oven, prick the skin with a fork 3-4 times. Wrap them in aluminum foil or place them directly on the center shelf of an oven preheated to 175 ° C. The potatoes will take about an hour to cook.
- If you have leftover potatoes from a previous cook or meal, use them and continue making hash browns.
Step 2. Before peeling the potatoes, let them cool
If possible, let them cool for a long time, preferably a whole night in the refrigerator. When the potatoes are cold, you can peel them using a small knife or potato peeler.
Step 3. Grate the potatoes
Chop them up using a vegetable or cheese grater. The potatoes can be grated easily because the cooking will have softened them. At this point, you can continue with the recipe or decide to freeze them for later use.
If you want to freeze them, spread them out on a baking sheet lined with parchment paper. Place the pan in the freezer for a couple of hours, until the potatoes are frozen, then transfer them to food bags and use them as you like
Step 4. Heat a pan
Heat a large skillet (preferably cast iron) over medium-high heat. Add the butter to the pan and let it melt. When the butter has melted completely, add the potatoes, grated and dried, and mix to season them evenly. Add salt and pepper.
Step 5. Cook the hash browns
When the potatoes are well seasoned with the butter, flatten them with a kitchen spatula, in this way you will maximize contact with the hot surface of the pan. The chosen pan should not be thicker than 1 centimeter. Cook the first side for 3-4 minutes, then turn your pancake upside down and continue cooking for another 2-3 minutes. The potato hash browns will be ready as soon as they are golden and crunchy.
If you're using pre-prepared frozen potatoes, you can cook them exactly the same way. Simply, you will have to extend the cooking for a few minutes
Step 6. Serve them
Transfer the hash browns to a plate by sliding them out of the pan or lifting them up with a large spatula. If necessary, cut them in halves or quarters. Serve them alone, or accompany them to breakfast or dinner.
