What’s the secret to the crispiest hash browns ever? After grating and before frying, squeeze out as much extra moisture as possible. This will make them perfectly browned and extra crispy every time.
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My father, who was born in Germany, is of course a potato connoisseur. Above all, he loves nothing more than very crunchy, shredded homemade hash browns for breakfast with his eggs.
But the grated hash browns have a special place in his heart (mine too!) and for that reason he has mastered making them extra crispy.
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How to make crispy hash browns
Crunchy hash browns (father) vs. soggy hash browns (mother)
One day, while my mother was in the room and couldn’t help but listen, he explained his approach to me:
ME: Dad, how do you get your hash browns so crispy?
FATHER: Take a ricer. It’s the only thing I’ve found that really gets the moisture out of the potatoes. The trick with these hash browns is to get rid of as much moisture as possible before cooking.
MOM: I always used paper towels to squeeze out the moisture.
DAD: Your hash browns are soggy.
MOM: I made hash browns for this family for forty years and you never complained. You are perfectly fine.
FATHER They were soggy.
MOM: You ate them!
FATHER: Yes, I have. And they were mushy.
(And the debate continues as I quietly leave the room…)
Mama’s hash browns are soggy. Yummy, edible, tasty but still mushy. They’re not as good as dads, and that’s just a fact.
What Kinds of Potatoes Are Best for Hash Browns?
Starchy potatoes like russets work best in hash browns. Waxy potatoes, such as new red potatoes, have a higher moisture content and tend to hold their shape better than starchy potatoes, and therefore don’t develop the crispiest edges when fried.
Tips for the crispiest hash browns
- Squeeze out moisture: Use a potato ricer, orange or lemon juicer, or dishcloth to wring excess moisture out of the mashed raw potato. Some people find that a salad spinner can also work well.
- First heat the oil in the pan: Make sure you use enough oil to generously coat the pan and allow the oil to simmer before adding the potatoes.
- Spread the potatoes in a thin layer: A thin layer of grated potatoes in the pan will help the hash browns to crisp up better and cook more evenly.
- Wait until the potatoes are brown on one side before turning them: Look underneath to see if they’re well browned, and when one side is fried golden brown, flip the potatoes to the other side.
What follows is my dad’s way of making hash browns that turn out perfectly crispy and absolutely delicious. Do you have a favorite way to prepare crispy hash browns? Please let us know in the comments.
Do you love breakfast potatoes? Try these
- Sweet Potato Hash Browns
- Ham and hash potatoes
- Red Flannel Hash
- fried potatoes
- Smoked Salmon Hash
Crunchy hash browns
ingredients
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3 tablespoon Extra virgin olive oil
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1 lb rust red baked potatoes
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salt and pepper
method
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Peel and grate potatoes:
Peel the potatoes and grate with the large holes of a grater.
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Squeeze out moisture:
Squeeze as much moisture out of the grated potatoes as possible. An easy way to do this with a potato ricer (or an orange or lemon juicer), use it much like you would a garlic press except you don’t push the potatoes through the ricer. You simply squeeze out the excess moisture.
Work in portions and only fill the potato ricer halfway with the raw grated potatoes.
If you don’t have a grater, wrap the raw grated potatoes in a clean dishcloth and squeeze until you’ve squeezed out as much of the moisture as possible. Work in batches to make it more manageable. Note that the potatoes can sometimes soil a cloth towel, so use one you don’t mind showing a little wear.
You can also use stiff paper towels to squeeze out the moisture, although they won’t work as well as a cloth or grater.
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Cook hash browns:
Heat 3 tablespoons oil in a large skillet over medium-high heat. When the oil is simmering but not smoking, add the grated potatoes, spreading evenly over the bottom of the pan. The potatoes should not be too thick anywhere – about 1/4 to 1/2 inch thick.
Sprinkle some salt and pepper on the potatoes.
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Turn the hash browns:
After a few minutes, lift an edge of the potatoes and see how done they are. When they are golden brown, they can be flipped.
Use a large metal spatula (or two spatulas) to turn the potatoes over all at once, or divide the large potato cake into halves or quarters and turn.
Continue cooking until golden brown on the underside.
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Surcharge:
Quarter with a metal spatula and serve.
| nutritional information (per serving) | |
|---|---|
| 200 | calories |
| 10g | Fat |
| 24g | carbohydrates |
| 3g | protein |
