Hash browns
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Ingredients in Hash Browns
This is list of simple ingredients. Who would guess that crispy, delicious hash browns could come from these 4 easy ingredients?
What Kind of Potatoes Work Best?
I’ve never met a potato I didn’t like, but for this recipe, a good ol’ Idaho Russet works best. Am I biased because I live in Idaho? Perhaps. But hey, we Idahoans know our potatoes. They shred easily, using either a food processor or box grater, and fry up beautifully. If you prefer your hash browns more dense and less crispy, Yukon gold potatoes are a good choice. Yukon golds hold their shape because they are a more waxy potato, making them great for patties or potato cakes. Check out this fun guide about potato varieties I found that goes into great detail about all the different potatoes and what they work best in.
• Potatoes
• Butter
• Salt
• Pepper
1 egg
How to Season Hash Browns
The best time to season your potatoes is after parboiling but before frying. Salt and pepper are the obvious seasoning choices here, but you could also add seasoning salt, garlic or onion powder, paprika, or even cayenne pepper for a little extra kick. We are usually pretty generous with our seasonings, especially when it comes to potatoes. It’s best to season and taste as you go along so you get it just right.
Crispy Hash Browns
I like my hash browns crispy on the outside and soft on the inside. However, some people like crispy hash browns all the way through. If you are one of these people, you have a few different options:
• Cook thin layers: When you add your potatoes to the pan or skillet, make a thin layer. On medium-high heat, cook until crispy.
• Fry them: If you are making hash brown patties like McDonalds (see previous paragraph) and want them EXTRA crispy, squeeze out as much moisture as you can from the shredded potatoes then carefully form them into patties and coat with more flour. Add vegetable oil to a shallow pan. When the oil is hot, carefully transfer potatoes to the oil and fry them until golden brown.
How to Make Hash Brown Patties
Fast food places like McDonalds usually serve up hash browns in a convenient patty shape. You can easily make these homemade hash brown patties using real potatoes at home! By mixing in an egg and some flour, your shredded seasoned potato mixture will stick together and form patties. Fry them in a little bit of oil, sort of like you would a hamburger. When they are nice and golden brown on one side, flip them over and cook them until they are crispy and cooked through.
Half cup flour to 1 cup if 3 large potatoes use cup flour...sr like mine with flour..seasoned salt Pepper than mixed with shredded potatoes...
Some people like them oh natural...with out flour...if you didn't want flour bind them together with 1 egg mixed with ingredients
Kick Em’ Up A Notch
Want to take those breakfast potatoes to the next level? Try some of these variations:
• Cheesy Hash Browns – Just sprinkle with shredded cheese and cover until cheese melts. I like to cover with my large skillet lid because it is raised and cheese won’t stick to it. Works like a dream.
• Fully Loaded – Top with cheese, fresh crumbled bacon, and/or cooked sausage. Cover until cheese melts.
• Poutine-style – Think biscuits and gravy but with hash browns! Top with cheese and country-style gravy.
• Idaho Sunrise – Form your potatoes into a doughnut shape on your skillet and crack and egg into the middle. Cover and allow to cook until the egg is fully cooked through
• Scrub potatoes
• Drain and rinse potatoes with cold water until easy to handle. Remove any bruised or brown spots with a knife. Then grate potatoes using a box shredder or food processor.
• Move shredded potatoes to a bowl and season with salt and pepper.
• Melt butter in a large nonstick skillet or griddle over medium heat or 350 degrees. Place potatoes in an even layer over the butter and cook until a golden-brown crust forms on the bottom (5-7 minutes).
• Flip potatoes and cook until crust forms on the other side.
• Remove from heat and serve immediately.
This is list of simple ingredients. Who would guess that crispy, delicious hash browns could come from these 4 easy ingredients?
What Kind of Potatoes Work Best?
I’ve never met a potato I didn’t like, but for this recipe, a good ol’ Idaho Russet works best. Am I biased because I live in Idaho? Perhaps. But hey, we Idahoans know our potatoes. They shred easily, using either a food processor or box grater, and fry up beautifully. If you prefer your hash browns more dense and less crispy, Yukon gold potatoes are a good choice. Yukon golds hold their shape because they are a more waxy potato, making them great for patties or potato cakes. Check out this fun guide about potato varieties I found that goes into great detail about all the different potatoes and what they work best in.
• Potatoes
• Butter
• Salt
• Pepper
1 egg
How to Season Hash Browns
The best time to season your potatoes is after parboiling but before frying. Salt and pepper are the obvious seasoning choices here, but you could also add seasoning salt, garlic or onion powder, paprika, or even cayenne pepper for a little extra kick. We are usually pretty generous with our seasonings, especially when it comes to potatoes. It’s best to season and taste as you go along so you get it just right.
Crispy Hash Browns
I like my hash browns crispy on the outside and soft on the inside. However, some people like crispy hash browns all the way through. If you are one of these people, you have a few different options:
• Cook thin layers: When you add your potatoes to the pan or skillet, make a thin layer. On medium-high heat, cook until crispy.
• Fry them: If you are making hash brown patties like McDonalds (see previous paragraph) and want them EXTRA crispy, squeeze out as much moisture as you can from the shredded potatoes then carefully form them into patties and coat with more flour. Add vegetable oil to a shallow pan. When the oil is hot, carefully transfer potatoes to the oil and fry them until golden brown.
How to Make Hash Brown Patties
Fast food places like McDonalds usually serve up hash browns in a convenient patty shape. You can easily make these homemade hash brown patties using real potatoes at home! By mixing in an egg and some flour, your shredded seasoned potato mixture will stick together and form patties. Fry them in a little bit of oil, sort of like you would a hamburger. When they are nice and golden brown on one side, flip them over and cook them until they are crispy and cooked through.
Half cup flour to 1 cup if 3 large potatoes use cup flour...sr like mine with flour..seasoned salt Pepper than mixed with shredded potatoes...
Some people like them oh natural...with out flour...if you didn't want flour bind them together with 1 egg mixed with ingredients
Kick Em’ Up A Notch
Want to take those breakfast potatoes to the next level? Try some of these variations:
• Cheesy Hash Browns – Just sprinkle with shredded cheese and cover until cheese melts. I like to cover with my large skillet lid because it is raised and cheese won’t stick to it. Works like a dream.
• Fully Loaded – Top with cheese, fresh crumbled bacon, and/or cooked sausage. Cover until cheese melts.
• Poutine-style – Think biscuits and gravy but with hash browns! Top with cheese and country-style gravy.
• Idaho Sunrise – Form your potatoes into a doughnut shape on your skillet and crack and egg into the middle. Cover and allow to cook until the egg is fully cooked through
• Scrub potatoes
• Drain and rinse potatoes with cold water until easy to handle. Remove any bruised or brown spots with a knife. Then grate potatoes using a box shredder or food processor.
• Move shredded potatoes to a bowl and season with salt and pepper.
• Melt butter in a large nonstick skillet or griddle over medium heat or 350 degrees. Place potatoes in an even layer over the butter and cook until a golden-brown crust forms on the bottom (5-7 minutes).
• Flip potatoes and cook until crust forms on the other side.
• Remove from heat and serve immediately.
