Very Easy Hash Brown
photo by May I Have That Rec
- Ready In:
- 15mins
- Ingredients:
- 3
- Yields:
-
1 big hash brown
- Serves:
- 1
ingredients
directions
- Peel the skin of potatoes if they are dirty, otherwise you can also leave them on.
- Fine julienne cut the potatoes ( I used the julienne cut on my hand slicer).
- Try to squeeze all the juice from the potatoes with a towel.
- Flavor with salt and pepper according to taste.
- Heat oil on a skillet pan (non-stick is a good choice). Be generous on the oil, it will make your hash brown very crispy.
- On medium-high heat, pour the potatoes on the pan and try to make it flat and round. Do not stir it.
- Turn it over when golden brown and it's done when both sides are golden and crispy.
Reviews
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This recipe is way too messy. It is much easier and more consistent to par cook the potatoes. Boil them the night before until firm but not mushy (20-25 minutes). Place in refrigerator overnight, scrap off the skins and grate directly into a pan of hot oil and butter on medium to medium-low heat (you want to see the oil bubbling around the edges.) Watch the heat because if it is too hot, they will burn and if it is too low, they will be soggy -- a light sizzle is good. Cook about 7 minutes on first side and 5 minutes on second side. Don't mess with them while cooking. If you want them softer in the center, just grate a thicker pile in the skillet. This recipe is from an old friend who was a line cook at a restaurant and it has never failed me.
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A couple of hints. I shred my potatoes and also onion together in my Cusinart shredder disc. The acid in the onion keeps the potato white and therefore can be done earlier in the day. Squeeze them both together. For latkes, use two potatoes, one onion, then mix with one egg, a tablespoon of matzo meal and then fry in butter..serve with sour cream...YUM ! thanks for sharing...
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This makes the best hash browns. After peeling the potatoes, while I'm shredding with my Cuisinart hand held shredder, I preheat my pan on high. I get the oil good and hot. This way the potatoes don't absorb the oil. I make a big pancake. One very large bake potato is enough for two. I leave that burner hot during the whole process.