These hash browns are perfectly crispy and so unbelievably easy to make.
Serve for brunch with your favourite style of eggs.
Start with about 1 medium sized potato per hash brown and remove the skin.
These hash browns only require 3 ingredients - potatoes plus salt and pepper.
The trick to getting them perfect isn’t in the ingredients, but actually a few tips
on the way to make them.
The first important thing is to use the right kind of potatoes.
There are two main types, waxy and floury.
Waxy potatoes are higher in moisture and tend to hold their shape better in cooking, these
are usually used in salads, as boiled potatoes or in stews and curries.
Make sure you are using a floury potato which is the type used for fries, roasting or mash.
These become crispy on the outside while still having that soft and fluffy texture inside.
Once you’ve removed the skin from the potatoes fill a large bowl with water.
This is to soak the potato to remove starch as well as stopping them from oxidizing.
If you would like the full recipe for these hash browns it will be on my website as well
as the full measurements listed in the information box below.
Let me know in the comments below if you’re going to give this recipe a try!
It’s so easy to make and they taste delicious, I would love to see a photo of your recreation.
Using a box grater or a food processor with a grater attachment, shred the potatoes, then
transfer to the bowl of water.
You’ll notice almost instantly the water becoming cloudy, this is due to the excess
starch.
This needs to be washed away for the hash browns to become perfectly golden brown and
crispy.
It’s tempting to just skip this step but I’ve tried doing both and the hash browns
just don’t crisp up the same if you don’t soak them.
Leave the potatoes to sit in the water for about 5-10 minutes before draining.
After the potatoes have been soaking you’ll be able to see the starch sitting at the bottom
of the bowl.
Pour the potatoes out into a sieve to drain as much water as possible before turning them
out onto a clean kitchen towel.
You can do this next step with a potato ricer if you have one but I think using a kitchen
towel works just as well.
Take the end of towel and bring it into the middle, turning to enclose the shredded potato.
Squeeze as much moisture as you possibly can out into a bowl or over the sink, you’ll
be surprised at actually how much water the potatoes contain.
Just remember dry potatoes equals crispy hash browns, if there is too much liquid left in
the potato your hash browns just won’t crisp up.
When you can no longer get any more moisture out of the potatoes transfer them into a clean
bowl.
There is a few different things you can do here depending on what flavours you want.
I like simple hash browns so I’m just using salt and pepper to season the potatoes but
you can add a shredded up shallot, herbs like thyme or rosemary, anything you think would
go.
Give the potatoes a quick toss through so everything is evenly combined.
Place a heavy bottomed pan like cast iron onto medium heat with a few tabelspoons of
oil.
When the oil is hot measure out a half cup of the shredded potato, compacting it well
into the cup, and turn it out into the pan.
Press the hash brown down with the back of the measuring cup to spread it out.
I like the hash browns quite thick, although that does mean they take longer to cook, but
if you do like them thinner just spread them out more.
Continue with the hash browns until you have filled up your pan.
I’m just making two here.
Depending on the thickness of your hash brown they should take about 10 minutes on each
side to cook.
When you first place them into the pan they can quite easily fall apart so it’s best
to just leave them to cook.
If you think they are getting too dark on the bottom, gently use a spatula to take a
look and adjust the heat.
When the hash browns are perfectly golden brown and have been cooking for about 10 minutes
use a spatula to flip them.
You want to do this as quick as possible to make sure they don’t fall apart.
These can easily be made a head of time and placed into the oven to keep warm.
Serve with you favourite style of eggs for a delicious brunch.
Thank you for watching, I hope you enjoyed this recipe and I will see you in my next
video.