Hash browns are simple to make, but sometimes they are nice and crispy on the outside and soft on the inside, and other times not so much. If you always want your hash browns crispy like those you get at your favorite pancake house, or the local diner, then you need to prep therm just like they do, and remove the moisture from your potatoes before you start to fry them. It’s as simple as that – no mystery, just an extra step you may or may not be used to doing.
3 large russet potatoes
1 tsp butter
Dash of Kosher salt
Sprinkle of paprika
1/4 cup sour cream
1. Peel and shred uncooked potatoes using a box grater. As you grate a potato, add it to a bowl filled with cold water. Once all three potatoes are shredded, pour them into a 2nd bowl using a strainer to remove the “brown water” – this is the moisture and starch from your potato. I do this process twice.
2. Place strained potatoes into a clean bowl that you have lined with paper towels. Add another paper towel on top and gently press as much remaining moisture out.
3. Remove the paper towels, add the paprika, salt, and onion/garlic powders to the potatoes.
4. Using a non-stick pan add some olive oil and 1 tsp of butter on high. Once melted drop the shredded potatoes into circles in the pan and brown for about 4 minutes. Turn the heat down to medium and turn over the hash browns to brown the other side. Each side will take about 4 minutes.
5. Plate the crispy hash browns, add a dollop of sour cream and sprinkle chopped parsley on top.
Crispy hash browns ready to eat!
Serves: 4 people (2 hash brown circles each)