Potatoes are the main in the budget-friendly kitchen. They are cheap and can almost be used in different ways. When I was asked about how to make a crispish brown almost 9 (!) Years ago, I jumped on it. And after all these years, I still use the same method to get a perfectly golden, crispy hash brown every time. I like to make a clear breakfast on the weekend and make this recipe the right basis for what I like to call Ultimate hash brown?? Scroll to the bottom of the post to see what I top to take it to the next level. 😉
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“This was made with a recently frozen hashbrun. “I replied with” Beth “.
Erin
Simple recipe for crisp hash brown
Like any Breakfast potatoesI am sure everyone makes their hash brown differently. But, there are three things that I really found to be the key to making a great Golden Brown hash brown: rinse the starch out of potatoes, dry potatoes UAnd using enough oil. Yes, that's right, oil! If you do not use enough oil, the potatoes will dry out and go to the white to the burning. Use enough, and you will get a crisp but damp potato with a beautiful spectrum of golden brown.
This recipe uses only 3 simple ingredients (potatoes, oil and spice salt), so each ingredient is really important! That is why I like to keep things simple and focus on the technique. And I am glad to say that this simple recipe has never failed to me. 😁
Crispish hash brown recipe
In just a few simple steps, you can learn how to make a crispy hash brown at home. Follow my tricks to make it perfectly crisp and delicious!
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- 2 Large Russet potatoes (about 2 lbs.)* ($ 1.76)
- 4 Tbsp Cooking oil, or as needed ** ($ 0.16)
- Salt to taste ($ 0.05)
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Solve the potatoes if desired. Use a large-hold cheese grater or food processor to break the potatoes. Put the potatoes in a sieve and rinse well, or until the water is clear. Let the potatoes drain.
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Squeeze their excess water potatoes by pressing the sieve or squeezing them in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them, then press to remove excess moisture.
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Heat a large cast iron or non-stick skillet on medium heat ***. Once heated, add one tablespoon of cooking. Tillet the skillet to spread the oil on the surface. Add the potatoes to about 1/3 of the potatoes or add solid to the surface of the skillet, but in a thin layer (1/2 inch thick or so). Fry the potatoes (3-5 minutes) until deep golden brown on the bottom, without disturbing. Light season with seasonal salt.
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Flip the potatoes and rimze with additional oil if necessary. Cook the potatoes on the other side until golden brown and crisp. The season light on the other side.
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If necessary, flip and cook again to achieve the brown to white ratio of your choice. Repeat the process without cooking all the potatoes. Serve hot.
We see how it is Calculate the recipe costs here??
**WiOu must use oil with high smoke pointLiked Canola, Corn, PeanutOr Sunflower oil?? Butter gives the wonderful taste clearly, but the butter burns the solid, so you want to use Explanation butter Or Ghee Instead. I had no restraint to explain any butter, so I just used the canel oil.
***I always use my 10 ास्ट cast iron skillet Because it really gives a nice surface to heat and crush it, it offers non-stick protection. While Stainless steel A lot of sticky, starchy foods (like potatoes) stick to stainless, so it is difficult. If you are not suitable for food from sticking to stainless steel, I suggest either cast iron or non-sticky skillet.
Service: 1ServingCalories: 303KcelCarbohydrates: 41GProtein: 5GFat: 14GSodium: 157MillilgramFiber: 3G
Read our full At nutrition disconnection.
How to make the Hash Brown step-by-step photos
Clean the potatoes: Start with two rusy potatoes (about 2 lbs). You can either scrub them clean and leave the skin or solve them. Collect other materials.
The potatoes were broken: Use a large-hold cheese grater or food processor to break the potatoes. I found that the potatoes were easily cut with cheese grater, so cleaning the food processor was not beneficial.
Rinse the sliced potatoes: Put the sliced potatoes and really, really, really rinse well. The water flowing through the sieve should be clear. Then, let them drain.
Dry the sliced potatoes: It is my secret to keep them crisp to make sure the potatoes are dry as possible. If they have too much water, it will turn to the steam when cooking, which basically steam the potatoes and soften them. So, you can either remove them in a sieve, squeeze your hands with your hands, or wrap it in a clean, linty-free towel and press dry. I chose the towel method.
Hash Brown Make: Heat a large cast iron or non-stick skillet on medium heat. Once it is hot, add one tablespoon of oil. Spread the oil on the surface of the skillet, then add about 1/3 sliced potatoes or add the solid but thin layer (only 1/2 inch thick) to the bottom of the skillet. You are shooting for maximum surface contact here, so if they packed too thick there, some skillet will not touch… and they will again create steam and everything will be confused.
While cooking the potatoes, sprinkle a little spice on salt. This is the type I use, but you can use any brand of your choice. I love a little extra taste and kick the kick that the spicy salt adds to the crispish brown compared to just plain salt and pepper.
Now, to make them really nice and brown and crisp, it is not enough to touch them long enough. If you are confused with them, stirring or often flipping, they will not create a nice armor and the long straps will fall down a kind of down. So, leave them. Then, once are very golden, flip them. In order to help to get crisp on the other side, you have to rimming a little more oil in this place.
Then, let the other side be golden and crisp. Now, depending on how many potatoes you have in the skate, you may want to flip and cook for the last time to get the most potatoes crisp, but it is up to you. Some people have a ratio of 50/50 to crisp, some people like almost all crisp. Repeat the procedure twice or until you cook all the potatoes.
These crisp hash browns are on their own and everything is great, but why not make them final by adding many delicious toppings? I did one Fried eggs. Sour cream?? There is no Wafle House Nothin on my hash brown.
Instructions for serving
When I don't want to add any toppings that day, I would love to serve this homemade hash brown equally delicious to make a whole breakfast! I like to follow them with them Candid bacon For the perfect sweet-and-service combo. Air Fryer hard-boiled eggs They cook myself and cook myself as I am leaning towards potatoes! But if I was feeding the crowd, I would go for anything like A Fritta Or Sheet pan pancakes They are both easy to make and can serve many people at the same time.
Storage and rehatiting
Let your remaining people cool and place them in an air -way container in the fridge for 3 days. Heat them in a skillet with a little oil or air fry to crush them again!
Our crispish brown recipe was originally published 4/8/16. It repeatedly said, re -worked and published again than 3/20/25.