The secret to the crispiest hash browns?
Remove as much moisture as possible before frying.
My father, being of solid German stock, is naturally a connoisseur of all things potato.
Simply Recipes / Elise Bauer
But the shredded variety of hash browns holds a special place in his heart (mine too!)
and for that reason, he has mastered the way to make them extra crispy.
It’s the only thing I’ve found that really gets the moisture out of the potatoes.
Simply Recipes / Elise Bauer
They’re perfectly fine.DAD: They were mushy.MOM: You ate them!DAD: Yes I did.
And they were mushy.
(And the debate continues as I quietly leave the room…)
Mom’s hash browns are mushy.
Simply Recipes / Elise Bauer
Tasty, edible, yummy, but still mushy.
They aren’t as good as Dad’s, and that is just a fact.
What Kind of Potatoes Work Best for Hash Browns?
Simply Recipes / Elise Bauer
Starchy potatoes like Russets work best for hash browns.
Squeeze out as much moisture as you’ve got the option to from the grated potatoes.
You just want to press out the excess moisture.
Simply Recipes / Elise Bauer
Work in batches and only fill the ricer half-way with the raw grated potatoes.
Work in batches to make it more manageable.
Heat 3 tablespoons of oil in a large frying pan on medium-high heat.
Simply Recipes / Elise Bauer
The potatoes should not be too thick in any one placeabout 1/4 to a 1/2-inch thick.
Sprinkle some salt and pepper on the potatoes.
After a few minutes, lift up one edge of the potatoes and see how done they are.
Simply Recipes / Elise Bauer
If they have fried to a golden brown, they are ready to flip.
Continue to cook until they are golden brown on the bottom.
Use a metal spatula to cut into quarters and serve.
Simply Recipes / Elise Bauer
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Simply Recipes / Elise Bauer
