How to Make Perfect Hash Browns

Refrigerate parboiled potatoes overnight to reduce cooking time for hash browns.

Crispy, golden hash browns add a satisfying starchy side dish to breakfast. Create restaurant-worthy hash browns at home by following several easy tricks. Well-executed hash browns feature a crispy outside and a creamy inside. Rinse the shredded potatoes to remove extra starch, which is the main culprit in gummy hash browns. Parboil the potatoes the day before and chill in the refrigerator overnight to streamline your breakfast preparation in the morning.

Things You'll Need

• Grater
• Microwavable glass mixing bowl
• Frying pan or griddle
• 2 medium potatoes
• 1 tsp. lemon juice
• 1 to 2 tbsp. vegetable oil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. flour
• 1/4 tsp. Hungarian paprika, optional
• 1/4 tsp. onion powder, optional
• 1/4 tsp. garlic powder, optional
• 1/4 tsp. Italian or poultry seasoning mix, optional
• 1/4 tsp. sugar, optional
• 1/4 cup vegan cheese

Instructions

1. Grate the potatoes on a sharp grater, medium-sized shred. This recipe serves two people. Allow one potato per person; increase the recipe as needed.

2. Place the potatoes into the glass bowl. Cover with cold water until ready to use. If you refrigerate them at this point, add a splash of lime, lemon juice or vitamin C. Rinse the potatoes well.

3. Drain the potatoes and dry. Wrap them in either double-thickness paper towels or a clean dish towel. Wring as much moisture out as possible. At this point, the potatoes may be frozen if desired. Put the dry shreds back into the glass bowl. Microwave for about two minutes--long enough to partially cook.

4. Heat the oil in a large skillet, preferably cast iron or nonstick, on medium-high heat. While the pan is heating, mix the desired seasonings with the flour. Stir into the hot potatoes.

5. Press the potatoes down into the pan; spread as thinly as possible. Cook on the first side for about 10 minutes, or until browning at the edges. Flip and cook on the second side for about five minutes or until lightly browned. Season with salt and pepper to taste. Sprinkle lightly with cheese. Remove hash browns and drain on a brown paper bag or paper towel until ready to serve.

Tips & Warnings

• If you add vegetables, such as bell peppers, onions or garlic, the hash browns will not be as crispy. The moisture content makes hash browns mushy.

• Shred a small carrot or sweet potato and add to increase the nutritional value.

• Add potatoes to hot oil gently to avoid oil spatter.

References

• Allrecipes: Homemade Hash Browns
• Food Network: Hash Browns