Let’s face it, breakfast isn’t complete without a side of crispy, golden hashbrowns. This recipe delivers that perfect crunch and tender inside we all crave, with a few tricks up its sleeve to ensure success every time.
Why This Recipe Works
- Rinsing and drying the potatoes removes excess starch, preventing gumminess and promoting crispiness.
- Cooking in batches ensures each hashbrown has enough space to crisp up beautifully without steaming.
- The right balance of oil and butter offers a rich flavor and golden color.
Ingredients
- 2 large russet potatoes, peeled and shredded
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment Needed
- Box grater or food processor with shredding attachment
- Large skillet
- Clean kitchen towel or paper towels
Instructions
Prepare the Potatoes
Start by shredding the peeled potatoes using a box grater or food processor. Immediately rinse the shreds under cold water until the water runs clear. This step is crucial for removing excess starch. Then, wrap the shreds in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. Dry potatoes mean crispier hashbrowns.
Heat the Pan
Heat a large skillet over medium-high heat and add the vegetable oil and butter. The combination of oil and butter prevents burning while adding flavor. Wait until the butter is fully melted and the mixture is hot but not smoking, about 2 minutes.
Cook the Hashbrowns
Spread the shredded potatoes evenly in the skillet, pressing down lightly with a spatula. Sprinkle with salt and pepper. Cook without stirring for about 5 minutes, or until the bottom is golden brown and crispy. Flip sections of the hashbrowns over and cook for another 5 minutes on the other side.
Serve Immediately
Once both sides are golden and crispy, transfer the hashbrowns to a plate lined with paper towels to drain any excess oil. Serve immediately for the best texture and flavor.
Tips and Tricks
For extra crispy hashbrowns, consider par-cooking the shredded potatoes in the microwave for a few minutes before frying. This step ensures they’re cooked through without over-browning the exterior. Another tip is to use a cast-iron skillet for even heat distribution. Lastly, don’t overcrowd the pan; cooking in batches is key to achieving that perfect crispiness.
Recipe Variations
- Add diced onions or bell peppers to the potatoes for extra flavor.
- Mix in some shredded cheese before cooking for cheesy hashbrowns.
- For a spicy kick, sprinkle some cayenne pepper or add diced jalapeños.
Frequently Asked Questions
Can I make hashbrowns ahead of time?
Yes, you can shred the potatoes a day ahead and store them in water in the refrigerator. Just make sure to drain and dry them thoroughly before cooking. However, for the best texture, cook them fresh.
Why are my hashbrowns not crispy?
The most common reason is not removing enough moisture from the potatoes. Ensure you rinse and dry them well. Also, avoid overcrowding the pan and make sure your oil is hot enough before adding the potatoes.
Can I use other types of potatoes?
While russet potatoes are ideal for their starch content, you can use Yukon Golds for a slightly different texture. Avoid waxy potatoes like red potatoes, as they don’t crisp up as well.
Summary
This shredded hashbrown recipe is your ticket to breakfast glory, offering crispy, golden perfection with every bite. Follow these steps and tips for hashbrowns that’ll steal the show.