Yummy yummy in my tummy! Try out these easy crispy hash browns the next time you make brunch (or breakfast)!
3 tbsp olive oil or canola oil
1 lb russet baking potatoes, peeled and grated
Salt and pepper, to taste
1. Heat oil in a large frying pan on medium high heat.
2. While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It’s easiest to do this with a potato ricer, except don’t force the potatoes through the ricer. You just press out the moisture. If you don’t have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.
3. When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too think in any one place (no more than half an inch thick).
4. Sprinkle some salt and pepper on the potatoes.
5. After a few minutes, lift up on edge of the potatoes and see how done they are. If they have fried to a golden brown, they are ready to flip.
6. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.
These hash browns were so yummy that I ate batch one while cooking batch two. I simply couldn’t wait! They are super easy to make, minimal ingredients, and not too much of a mess if you use paper towels.
When I grated the potato, I grated it over paper towels and made little batches so that the potato could start drying while I continued to grate. Once there was a thin layer of potato basically covering the paper towel, I covered it with another sheet and patted it dry. Repeat this process until done grating.
For the first batch, I tried making little patties. From experience, I would suggest against this. I think when I patted it into the patty, I made it a little thick and it didn’t crisp as much as I would have liked. Second batch, I just fried the grated potato because I was getting impatient (I was very hungry).
Also, instead of using oil, I fried up a few strips of bacon first and used the grease to cook my hash browns. Gave them that yummy bacon flavour, making them even more irresistible.
Little tip, for crispier hash browns, the thinner the better! Also make sure you cook at medium-high heat. I think I cooked it a little low and didn’t get the full effect for the first 2 batches. I was much more patient for the batch that I made Sam and was able to get perfect crispiness. I will totally be using this recipe again!
UPDATE: I made them again, because they are so fantastic. I added a bit of basil and about 30 seconds before removing from pan, add a thin layer of cheese to melt. OH MY!