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Crispy Hash Browns

Source of Recipe

From "The Prairie Homestead Cookbook" by Jill Winger


Recipe Introduction

"Crispy homemade hash browns that don't turn into a gummy mess in the pan? It's a lofty request, but after making a million pans of soggy, sticky potatoes, I finally figured out how to fry up hash browns that will make your hometown diner jealous. Just a few tiny adjustments to the technique make all the difference. Get out the ketchup—you're gonna love this one."

List of Ingredients

â—¦ 3 or 4 large russet potatoes
â—¦ 1 teaspoon fine sea salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ ¼ cup (½ stick) unsalted butter or lard


Recipe

Wash the potatoes and shred them using a box grater or a food processor fitted with a grating disc. I don't peel mine first, but you can if you like. Place the shredded potatoes in a colander and rinse them under cool water until the water runs clear.

Drain the potatoes completely; sometimes I even squeeze them with a clean dishtowel to remove as much water as possible. Season the shredded potatoes with the salt and pepper.

In a 10-inch skillet over medium heat, melt the butter until it sizzles when you place a potato shred in the pan. Add the potatoes, give them a quick stir, then pat them into an even layer. Now, this is the hard part—leave them alone to cook over medium-low heat. Yes, resist the urge to fuss over them. It's hard, I know. But it makes all the difference.

When the bottom of the potatoes has developed a crisp, brown crust, after around 8 to 10 minutes, flip them. I'm not quite talented enough to flip the entire bunch at once, so I do it in quarters. Cook for another 8 to 10 minutes, or until they are browned to your liking. Serve immediately with a side of ketchup.

Serves 4



Kitchen Notes:

• Every stovetop is different, so watch the pan closely the first time you make these. The goal is for the heat to be high enough to crisp up the potatoes, but not so hot that it burns the bottom before the middle has time to cook.

• It's tempting to crowd the pan with more potatoes (because who doesn't want more potatoes?), but fight the temptation. In order to get that perfectly crispy finish, the hash browns nee room to breathe.

• For a complete country breakfast, serve your crispy hash browns alongside a pile of eggs or Maple Sage Breakfast Sausage.