Best 3 Crispyhomemadehashbrowns Recipes
**Crispy Homemade Hash Browns: A Culinary Symphony of Shredded Potatoes**
Hash browns, a beloved breakfast staple, have captivated taste buds for generations with their golden-brown exterior and tender, fluffy interior. These shredded potato patties, often served alongside eggs, bacon, and toast, add a delightful crunch and savory flavor to any morning meal. In this comprehensive guide, we present a collection of delectable hash brown recipes that cater to diverse preferences and skill levels. From classic skillet-fried hash browns to oven-baked and air fryer variations, these recipes unlock a world of crispy, flavorful potato perfection. Whether you're a seasoned hash brown enthusiast or a culinary novice seeking a new breakfast favorite, this culinary journey promises to elevate your mornings with irresistible potato creations.
CRISPY HASHBROWNS
Steps:
- Heat the oil and butter on a griddle over medium-high heat until the butter is melted. Add the shredded potatoes and pack them down tightly into a patty. Cover and cook just until the perimeters start to get golden, about 5 minutes. Use a spatula to press the top down. Season with salt and pepper and flip. Cook, uncovered, until the bottom is golden and crispy, another 3 to 5 minutes.
CRISPY HASH BROWN
Make and share this Crispy Hash Brown recipe from Food.com.
Provided by Shesbittersweet
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat 3 Tbsp of oil in a large frying pan on medium high heat.
- While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.
- When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.
CRISPY HOMEMADE HASH BROWNS
We LOVE this! It's a great recipe for hash browns that are crispy on both sides. You can peel the potatoes if you wish, I always leave the skin on. Sometimes I add some shredded sharp cheddar cheese and/or some minced garlic. A good non-stick pan works the best, I first coat the pan with cooking spray, then sometimes use the bacon grease or cooking oil instead of the butter. This is adapted from the Food Network.
Provided by Scoutie
Categories Breakfast
Time 29m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Microwave the potatoes for 4 to 5 minutes, let cool until you can handle them.
- Grate the potatoes and onion in a food processor using the grater attachment, or grate by hand.
- Cook the bacon, but not too crisp, as it will cook with the potatoes.
- In a medium bowl, add the grated potato mixture, the onions, and the bacon. Add cheese now and/or garlic now, if you are using it. Season with salt and pepper, to taste, and mix thoroughly together.
- Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam.
- Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan.
- Increase heat to medium-high and let the potatoes brown and crisp for 6 to 8 minutes.
- Cut the potatoes into wedges, remove from pan, add remaining butter/oil and slide wedges into pan. Some folks turn the entire "pancake" onto a plate, then slide it back in, but that never seems to work for me. LOL.
- Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
- Transfer to a serving platter and garnish with chopped onions or chives if using.
- Sometimes I have sour cream or ketchup in ramekins for those who would like to add that after plating.
Tips:
- For crispier hash browns, use russet potatoes as they contain more starch which helps in achieving a golden-brown crust.
- Shred the potatoes using a grater with large holes. This will create thicker shreds that will hold their shape better during cooking.
- Rinse the shredded potatoes in cold water and then pat them dry with a clean kitchen towel. This will remove the starch from the potatoes, which will prevent them from sticking together during cooking.
- Use a well-seasoned cast iron skillet or non-stick frying pan for cooking the hash browns. This will help them cook evenly and prevent them from sticking.
- Heat the cooking oil over medium-high heat before adding the hash browns. This will help them sear quickly and create a crispy crust.
- Don't overcrowd the pan when cooking the hash browns. This will prevent them from cooking evenly and steaming instead of frying.
- Use a spatula to gently press down on the hash browns as they cook. This will help them cook evenly and prevent them from burning.
- Season the hash browns with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika, for extra flavor.
- Cook the hash browns until they are golden brown and crispy. This will typically take about 10-12 minutes per side.
- Serve the hash browns hot with your favorite breakfast foods, such as eggs, bacon, sausage, or pancakes.
Conclusion:
Crispy homemade hash browns are a delicious and easy-to-make breakfast side dish. By following the tips above, you can create perfect hash browns that are golden brown and crispy on the outside and tender and fluffy on the inside. So next time you're looking for a quick and easy breakfast, give this recipe a try. You won't be disappointed!
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