PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | SERVINGS: 4
These are the crispiest hash browns you’ll ever taste! So what is exactly the secret to the crispiest hash browns? Simple! Just press out as much extra moisture as you can from the grated potatoes before frying. This easy hack will guarantee perfectly browned and extra crispy hash browns! If you love hash browns for breakfast, I am pretty sure that you’ll fall deep with these extra-crispy hash browns!
Ingredients
1 lb Russet baking potatoes
Salt and pepper
3 tbsp extra virgin olive oil
How to make Crispy Hash Browns
Step 1: After peeling the potatoes, grate them in the large holes of a box grater. Make sure to squeeze as much moisture from the grated potatoes. I use a potato ricer to do this. You can also use an orange or lemon press. If using a ricer, fill it halfway with the grated potatoes and squeeze. I suggest doing this in batches. Or wrap the grated potatoes in a clean kitchen tea towel. Then, squeeze as much as you can.
Step 2: In a large frying pan, heat 3 tbsp oil over medium-high heat. Add the grated potatoes to the pan once the oil is shimmering but not smoking, evenly spreading the grated potatoes along the bottom of the pan. Make sure the potatoes are not too thick (the suggested thickness is about 1/4-1/2-inch thick).
Step 3: On the potatoes, sprinkle some salt and pepper.
Step 4: Lift one edge of the potatoes after a couple of minutes to check how they are. Flip the potatoes if the bottom is golden brown. I used a large metal spatula. You can use two spatulas. You can also divide the large potato cake into halves or quarters before flipping. Cook further until the other side is golden brown.
Step 5: Before serving, cut the potatoes into quarters. Enjoy these crispy hash browns for breakfast with eggs!
NUTRITION FACTS (PER SERVING):
CALORIES 200, FAT 10g, CARBS 24g, PROTEIN 3g
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