Hash Browns
Yield: 4 servings
Cook Time: 10-15 minutes
Tips: If preferred, sliced or chopped onions, green bell peppers and/or chopped chives can be fried together with potatoes.
Suggestion: Delicious served as a side dish for any breakfast dish, or as a main vegetarian dish with other added ingredients.
Hash Browns are very easy to make, are a great hot addition to any breakfast, and will provide a
good amount of hunger-quenching comfort food for your dollar. The trick to making hash browns that are crispy on the outside and light and perfectly cooked on the inside is a combination of getting rid of any excess moisture in the potatoes before cooking, and following the very simple cooking procedure in the recipe below.
You can use almost any kind of potato you like, but Russet potatoes are the most commonly used (and were used for the photo above). You can also add other ingredients to your potatoes if you like a little added flavor or spice, such as chopped onions, bell peppers or chives. Simply mix them in to your potatoes (after the potatoes have been squeezed in a towel) and fry them together with the potatoes.
You can use almost any kind of potato you like, but Russet potatoes are the most commonly used (and were used for the photo above). You can also add other ingredients to your potatoes if you like a little added flavor or spice, such as chopped onions, bell peppers or chives. Simply mix them in to your potatoes (after the potatoes have been squeezed in a towel) and fry them together with the potatoes.
Recipe▼
Ingredients
- 1 lb. of potatoes (about 3 medium or 2 large potatoes)
- 2 tablespoons oil, divided
- salt and pepper to taste
Directions
Peel potatoes (Note: If you prefer to leaves the skins on, scrub potatoes before grating). Grate using in the largest holes of a cheese grater. Place grated potatoes in a towel, bringing up all sides of towel. Squeeze potatoes in the towel over the sink until you have removed all excess water.
Heat 1 tablespoon of the oil in a large skillet, then spread it around on evenly on skillet. Add potatoes, spreading to fill skillet uniformly. Press down on potatoes with a flat spatula, then season with salt and pepper to taste. Reduce heat to low and cook potatoes, uncovered, for 6-8 minutes or until golden brown and crisp on the bottom (Tip: Lift an edge of the potatoes with a spatula to check doneness).
Place a large plate near your skillet. Trying your best to keep potatoes in same shape, lift as many potatoes as possible at a time with a spatula and flip over onto a large plate. Continue this process until all potatoes have been placed on the plate. Scrape the skillet to loosen any small remaining bits, then add the remaining oil and spread around. Gently slip the potatoes back into the skillet. Press down again with spatula and cook over medium heat for about 5-6 more minutes until the bottom of potatoes is crispy and golden in color.
Heat 1 tablespoon of the oil in a large skillet, then spread it around on evenly on skillet. Add potatoes, spreading to fill skillet uniformly. Press down on potatoes with a flat spatula, then season with salt and pepper to taste. Reduce heat to low and cook potatoes, uncovered, for 6-8 minutes or until golden brown and crisp on the bottom (Tip: Lift an edge of the potatoes with a spatula to check doneness).
Place a large plate near your skillet. Trying your best to keep potatoes in same shape, lift as many potatoes as possible at a time with a spatula and flip over onto a large plate. Continue this process until all potatoes have been placed on the plate. Scrape the skillet to loosen any small remaining bits, then add the remaining oil and spread around. Gently slip the potatoes back into the skillet. Press down again with spatula and cook over medium heat for about 5-6 more minutes until the bottom of potatoes is crispy and golden in color.
