Hash Browns...easy to do at home from a fresh potato. If you want a change from regular baked potatoes, try this version. Hash browns are fun to make and pretty easy I think! There is a trick or two that I use when making these. I don't know if it helps greatly but, over the years I have tried different ways of making hash browns at home without all the oil it requires for them to get golden and crispy. I have noticed if I squeeze the potatoes dry they become crispier with minimal amount of oil. So here is my recipe... my way. Hope you enjoy...
Tip: Feel free to add some herbs or chives in the potato mixture...
You will need: you can easily make more by doubling/tripling recipe
1 large russet potato
2-3 tsp granulated onion, optional
salt and pepper to taste
1. Wash and peel the potato.
2. Grate the potato.
3. Squeeze dry potatoes using 2 paper towels. Be careful when wringing the potatoes dry as the paper towel can break....or use a cheese cloth.
4. Season the potatoes with salt, pepper and onion(if using).
5. In a large skillet on med/high heat. Add a few drops of oil for each mound of potatoes.
6. Flatten the mounds. I usually make them no bigger than 2-3 in in diameter. This ensures that I can turn them easily and they cook faster. Plus, portions are smaller!
7. Cook for 3-5 minutes or until nicely browned when you peek under.
8. Turn on second side and add a few drops of oil underneath each mound.
9. Cook and additional 3-5 minutes or until nicely browned. If you feel they need more browning ...you can turn them again on the other side and cook some more until you are satisfied with the result.
10. Place hash browns on a paper towel and continue with the rest of the hash browns.
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