Crispy Hash Browns Recipe
Crispy hash browns are a beloved breakfast staple that combines simple ingredients with a touch of culinary finesse. By mastering the art of shredding and seasoning potatoes, then cooking them to crispy perfection, you can create a delightful dish that's both comforting and delicious. Whether you prefer them as a side or the star of the meal, these crispy hash browns are sure to become a breakfast favorite in your home.
Equipment
- 1 Box Grater
- 1 Large Mixing Bowl
- 1 Skillet
- 1 Spatula
Ingredients
- 600 grams potato peeled.
- 1 teaspoon salt
- 6 tablespoon cornstarch
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon oregano
- 1 tablespoon parmesan cheese
- 1 tablespoon oil to fry the grated potatoes.
Instructions
- Using a box grater with big holes, shred potatoes.
- Empty as much water as possible from potatoes by using a fresh dish towel or cheese cloth.
- Potatoes should be moved to a big basin. Add the onion and garlic powders and to taste, season with salt and pepper.
- In a large cast iron pan, heat 2 tablespoons canola oil over medium heat.
- Potatoes should be cooked in single layer, undisturbed, for 5 to 6 minutes, or until golden brown. Work in batches.
- After flipping, heat for a further three to four minutes, or until the second side is equally brown and crispy. Continue with the leftover potatoes and canola oil. Serve right away.
Notes
- The hash browns will become cooked on the exterior but remain raw in the inside if the oil is too hot.
- The hash brown will get soggy and oily if the oil isn't heated enough. Although I used Yukon potatoes, you can use whichever potatoes you have in your kitchen.
- Thaw the frozen hash brown thoroughly before deep-frying it; else, the middle won't cook through.
- This hash brown wasn't crispy when I tried to cook it in the air fryer!