Crispy & Moist Homemade Hash Browns with Fresh Potatoes
Crispy & Moist Homemade Hash Browns with Fresh Potatoes
(Easy Potato Dish) How to Make Delicious Hash Browns & Hash Potatoes at Home with Freshly Harvested Potatoes
Introducing a homemade hash brown recipe that’s easy for anyone to make, as long as you have fresh potatoes! These hash browns are fried after being thinly julienned, resulting in a crispy exterior and moist interior that’s simply delightful. The cooking process is not complicated, making them perfect for snacks or brunch. Let’s make these delicious hash browns that everyone from kids to adults will love!
Essential Ingredients- 8 small potatoes
- 3 pinches of salt
- 1 Tbsp potato starch
Cooking Instructions
Step 1
First, prepare 8 small potatoes. Peel them using a vegetable peeler, then rinse them thoroughly under running water.
Step 2
Now it’s time to julienne the potatoes very thinly. It’s best to use a mandoline slicer that can cut much thinner than a regular grater. You can use the function next to the potato pancake setting on your grater, or a julienne slicer similar to one used for daikon radish. This thin julienning is key to achieving a crispier texture when fried.
Step 3
The julienned potatoes will come out much thinner and shorter than those cut with a standard grater. Think of it as being somewhere between grated potato and shredded daikon. This thinness is a crucial factor in determining the hash brown’s crispiness.
Step 4
Add 3 pinches of salt and 1 tablespoon of potato starch to the julienned potatoes and mix well. The potato starch helps to absorb moisture and bind the ingredients together. (You can use flour, but potato starch will result in a crispier texture.)
Step 5
Take portions of the potato mixture, about 1/3 the size of your palm, to form individual servings.
Step 6
Hold the portion of potato mixture with both hands and squeeze out as much water as possible. This step is crucial for making the hash browns crispy and ensuring they hold their shape. Removing as much moisture as possible prevents oil splattering during frying and leads to a crispier result.
Step 7
Shape the squeezed potato mixture into flattened, round patties. Press them firmly with your palms to create uniform, flat discs. Avoid making them too thick, ensuring an even thickness is important for proper cooking.
Step 8
When you julienne potatoes, a surprising amount of water is released. Squeezing out as much of this water as possible is the secret to making delicious hash browns! Sufficiently draining the water prevents the coating from becoming soggy and ensures they fry up perfectly crisp.
Step 9
Generously add oil to a pan and preheat over medium-high heat. Once the oil is hot, carefully place the flattened hash browns into the pan. Fry them, turning occasionally, until they are golden brown and crispy, being careful not to burn them. Cook until the outside is a golden brown and the inside is well-cooked.
Step 10
Serve your perfectly cooked hash browns with ketchup for a delicious treat. If you have any leftover hash browns, they can be easily reheated in an air fryer and enjoyed as crispy as they were when freshly made. Enjoy them as a warm brunch or a hearty snack!
