Crispy Hash Browns

(from jcpenick’s recipe box)

These hash browns are the tastiest, crispiest breakfast potatoes I’ve ever had or made. They’re also great topped with a fried egg. (The secret is in the ricer.)

Source: Simply Recipes (from RecipeThing user ShannonO)

Serves 4 people

Ingredients

  • 1 lb Russet baking potatoes, peeled and grated
  • 3 Tbsp olive oil
  • Salt and pepper
  • Large stick-free frying pan (at least a 9" diameter bottom)
  • Potato ricer

Directions

  1. Grate potatoes.

  2. While the pan is heating, use a potato ricer much like you would a garlic press, and press out as much moisture as you can from the grated potatoes. If you don’t have a ricer, you can use paper towels to absorb some of the moisture from the grated potatoes, but it doesn’t work nearly as well.

  3. When the oil heats up to the point of shimmering, but not smoking, add the grated potatoes.

  4. Spread the potatoes out along the bottom of the pan.

  5. They should not be too thick in any one place, no more than 1/2 inch thick.

  6. Sprinkle some salt and pepper on the poatoes.

  7. After a few minutes, lift up one edge of the potatoes and see how done they are.

  8. When they have fried to a golden brown they are ready to flip.

  9. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip.

  10. Again, when golden brown, they are ready to serve.

Email to a friend | Print this recipe | Back