There’s nothing better to go with breakfast than restaurant-style hash browns. You know, the greasy, crispy, salty hash browns from your favorite breakfast place? You can make those—or really close to those—at home.
There are three keys, according to the pros: 1) use the right kind of potatoes, 2) shred the potatoes and get the moisture out of them, and 3) pre-cook them a bit before they hit the frypan.
I went a little easy on the oil for the batch you see here, so they weren’t as browned and crispy as they would have been with more oil. Even if you go easy on the oil, they’ll still be good!
What you’ll need:
- About 3T neutral oil
- 1 lb Russet potatoes
- Salt and pepper
What to do:
Peel and coarsely shred the potatoes with a box grater.
Wrap the potatoes in a thin kitchen towel or double-layered cheesecloth and squeeze the liquid out of them. Really squeeze them hard.
Line a plate the size of the nonstick frypan you’re going to cook the potatoes in with a double-layer of paper towels, then evenly spread the potatoes over the paper towels. Microwave for 2-3 minutes. Be careful when removing them from the microwave, they’ll be really hot!
Splash a couple of tablespoons of oil in a nonstick frypan over medium-high heat. Let the oil get hot. Add the potatoes to the pan. If you’re really careful, you can do this by grabbing the edges of the paper towels and pull them taut before flipping the potatoes into the pan. Be careful of splashing oil!
Let the potatoes cook for about 2 minutes, adding salt and pepper while cooking. Flip them when they’re browned on the bottom—adding a little more oil—and cook for about 2 minutes more, until done.
Eat hot with the rest of your now-awesome breakfast!
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