Crispy Hash Browns
How to Make Hash Browns
Believe it or not, making crispy hash browns is actually quite easy.
If you care about the crisp, then you should use starchy potatoes, like russets or Idahoes. The only drawback is that the hash browns may be prone to falling apart because of the starchiness.
So, if you want your hash brown to stick together easily, then you should use a waxy potato, like new potatoes, Yukon Golds, or red potatoes. These potatoes have more moisture and will stick together in the pan, however, they won't crisp up as nicely as starchy potatoes.
First, shred your potatoes — either with a grater or food processor. Rinse the potatoes until the water is clear, then drain and squeeze out all the remaining liquid (this will ensure the hash browns are extra crispy).
Next, you'll add in your binding agents as well as any other ingredients or seasonings. This recipe only calls for onion, but you could also add cheese, cayenne pepper, or garlic to the mixture.
Form your hash browns into patties (either one large hash brown or multiple smaller pancake-like hash browns) and pan fry them in oil, about five minutes on each side.
Ingredients
2 medium russet potatoes
½ medium onion, finely chopped
¼ cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste
Directions
Step 1
Wash the potatoes, peel them and shred them into thin strips in Geedel cheese grater. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
Step 2
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
Step 3
Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Step 4
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
