Here are all the secrets of homemade hash browns! No more mushy potatoes: a few tricks are all it takes to make them perfectly crispy every time.
Here’s a secret. Did you know you can make hash browns… without the bag of frozen potatoes? Homemade hash browns are incredibly delicious, and here’s the thing: They’re not much harder than opening a bag of frozen food. The trade-off in taste is totally worth the two extra steps. These hash browns are golden and crunchy, with tender, moist shreds that combine for a texture that tastes like a cozy hug. Salt them to perfection with lots of black pepper and you might not be able to put your fork down. Here are the three tricks you need to make perfect homemade hash browns.
Ingredients for homemade hash browns
We don’t often eat hash browns in this house. But when Alex made them for me, I realized my inner obsession with hash browns. Crispy and salty potato chunks contrasting with softer chunks had me coming back to the pan for more. Even though it was supposed to be 4 servings, we polished the whole pan pretty quickly! The good thing is that it consists of only a few ingredients. This is what you need to prepare homemade rösti:
- 1 pound red potatoes: Potato variety is important here! Russets have just the right crunchy texture. The amount is also important so you don’t overfill your pan (see below).
- olive oil
- butter: To stay plant-based, you can simply replace it with olive oil! Butter just adds a nice savory flavor
- salt pepper
How to make homemade hash browns: tips and tricks!
Making bagless homemade hash browns is easier than you think! It takes between 15 and 20 minutes. To avoid mushy or mushy potatoes, you just need to know a few tricks to get the right texture. We actually made a few batches of mushy hash browns while testing, so we know these tricks work wonders! Here are the three tips you need to know:
Tip 1: Soak the potatoes quickly!
Avoid soft potatoes by soaking them! We also use this trick in our Perfect Seasoned Fries and Home Fries. It gets just the right texture for potatoes. But where fries take 15 minutes to soak, you can get away with less time for hash browns. Only 2 minutes! Yes, just soak in a bowl of cold water for 2 minutes.
Point: Be sure to drain and pat dry total before cooking! You don’t want residual moisture in the potatoes making them mushy. More details in the recipe below.
Tip 2: Don’t overfill the shape.
Here’s another important thing we learned about homemade hash browns. Don’t overload the pan! You can’t make too many hash browns at once with the pan method: they can’t get enough crispy if stacked in one layer. So use only 1 pound of potatoes so they are perfectly crispy.
Would you like to prepare more portions? We are working on a recipe for baked hash browns to make more servings at once.
Tip 3: Avoid over-stirring the hash browns!
One last tip for homemade rösti: don’t stir too much! If you play with them often, they will start to decompose to a pulp. When cooking, be sure to let them cook on one side without touching them for about 5 minutes. Once they’re crispy on one side, feel free to stir them for the last 6-7 minutes. Don’t feel like you have to stir constantly. In this case, less is more!
What to serve with homemade rösti
Hash browns make a wonderful side dish for breakfast or brunch – they add just the right amount of savory flavor to eggs or vegan breakfasts! Being essentially vegan with the option of olive oil, hash browns complete a plant-based breakfast and brunch. Here are some ways to accessorize those hash browns:
- Scrambled Eggs with Vegetables: This breakfast veggie scrambled egg is packed with nutrients and flavorful veggies.
- Scrambled eggs: Add potatoes to these perfect scrambled eggs or goat cheese scrambled eggs for an amazing breakfast.
- Scrambled eggs with tofu: Our favorite for a vegan breakfast! This Easy Tofu Scramble has a similar flavor and texture to the real thing.
- Fried egg: Just toss an egg in the same pan and fry it sunny side up.
- Quiche: Serve these hash browns for an elegant brunch with a spinach quiche.
- Backed eggs: Another great choice for entertaining, try this one with plain baked eggs.
- Frittata: These Spinach Feta Frittata or Mini Vegetable Frittas are great for breakfast or a fancy brunch.
This recipe for homemade hash browns is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
Here are all the secrets of homemade hash browns! No more mushy potatoes: a few tricks are all it takes to make them perfectly crispy every time.
- 2 medium red potatoes (1 A book)
- ¾ teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons olive oil
- 2 tablespoons butter (or more olive oil)
- Quickly grate and dip the potatoes: Wash the potatoes, leaving the skin on. Use the large side of a square grater or the large grater blade of a food processor to grate the potatoes. Place the grated potatoes in a large bowl and fill with cold water. Tilt the bowl to drain the starchy water, then refill it. Stir the potatoes to release the starch and soak for 2 minutes.
- Dry and season potatoes: Drain the grated potatoes and squeeze out the excess water. Transfer them to a clean, dry towel. Squeeze the potatoes in the tea towel to remove as much liquid as possible. Place the potatoes in a bowl and toss with the kosher salt and plenty of freshly ground black pepper.
- Boil potatoes: In a large, heavy-bottomed skillet (cast iron is best), heat the olive oil and butter over medium-high heat. Add the potatoes in an even layer and gently press down with a spatula. Cook without stirring, 4 to 5 minutes, until bottom is golden brown. Flip and cook an additional 6-7 minutes until cooked through, stirring and turning occasionally to ensure all pieces are golden brown. If needed, drizzle with a little olive oil while tossing to retain the crispiness. Taste and salt if necessary: serve immediately.
- Category: Page
- Method: Cook
- Kitchen: American
- Diet: vegan
Keywords: Homemade hash browns, hash browns, recipe for hash browns, how to make hash browns
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