I've been making hash browns for the family for years,
and I have to admit that my recipe wasn't always the best.
I can remember when I was just a kid having my grandma
make homemade hash browns and they would be so crispy
and perfect each and every time, just like her fried potatoes.
Also, I remember trips to the local diner or Big Boy for
breakfast and every time you get these delicious toasty
brown crispy edged hash browns that were so juicy and
yummy inside. I'm going to teach you how to make the perfect
hash browns each and every time!
Before you start make sure that you have an adequate
pan which is either cast iron and well used or a modern
large saucepan skillet with teflon coating. If you don't
have a good pan these hash browns will never turn out
What you will need for recipe ingredients:
* About 8 medium to large russet potatoes
* A good grater with about 1/8"-1/4" holes
* salt and pepper to taste
* Canola Oil or Crisco Shortening
* 1 cup diced onion (or green pepper) if you prefer
In a large mixing bowl shred the potatoes with a grater.
I prefer with the skins on (which gives you tons of
Iron and is great for your body), others in the family
like them better peeled. When you're down to your last
potato put your skillet on the stove and turn on the
heat to med-high (just below high). Toss in your onion
and green pepper if desired into the shredded potatoes.
Every now and then I'll add some minced or fresh garlic.
Add about 3/4 cup of either canola oil or crisco shortening
to the pan (I prefer shortening). There is NO subsitute
for these - butter WILL NOT work (it burns off too fast).
Once the oil is hot, turn the pan from side to side
evenly coating, and then carefully dump the shredded
potatoes in the pan (without splashing yourself with
hot grease). Salt and pepper them in the pan to taste.
Let them cook uncovered in the pan for 5-6 minutes
without turning or touching in any way. Then divide
into 4 sections with your spatula (as in the picture
above) and flip one at a time. Salt and pepper again
if desired. Let cook uncovered another 5-7 minutes and
you should be done just like the picture.
The secret to perfect hash browns is a good pan, the
temperature of the heat, using oil or shortening (and
not butter) - but most importantly only turning them
one time! This ensures the crispy texture that you expect
from a perfect has brown recipe!
About the Author:
John Pratt writes on his blog JTPratt's
Blogging Mistakes, but his love of cooking
keeps him writing for Free
Online Recipes by Kieli! Catch him texting
on his latest used