Classic Hash Browns
https://www.allrecipes.com/recipe/22052 ... sh-browns/
Ingredients
2 russet potatoes, peeled
3 tablespoons clarified butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch paprika, or to taste
Step 1
Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
Step 2
Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
Step 3
Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Classic Hash Browns
Contact me directly: Ironfeatherbooks (@) gmail.com
Re: Classic Hash Browns
https://www.allrecipes.com/recipe/57783 ... sh-browns/
Believe it or not, making crispy hash browns is actually quite easy. First, shred your potatoes using your preferred method — either with a grater, food processor, or mandoline. Rinse the potatoes until the water is clear, then drain and squeeze out all the remaining liquid (this will ensure the hash browns are extra crispy).
Next, you'll add in your binding agents (flour and egg) as well as any other ingredients or seasonings. This recipe only calls for onion, but you could also add cheese, cayenne pepper, or garlic to the mixture.
Form your hash browns into patties (either one large hash brown or multiple smaller pancake-like hash browns) and pan fry them in oil, about five minutes on each side.
You need to make sure the potatoes are dry before adding them to the flour and egg mixture. Whether you squeeze them out in a dish towel or use a salad spinner, get the potatoes as dry as they can be.
You can also use a different type of potato if you are worried about the hash browns breaking apart. If you use a waxy potato, they'll stick together nicely, but they won't get as crispy as you might want.
Another option is to add more ingredients that will act as binders. Try adding cheese to your hash browns because when the cheese melts it will be like a gooey glue that holds your potatoes together.
Ingredients
2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste
Rinse shredded potatoes until water is clear, then drain and squeeze dry.
Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Serve hot and enjoy!
Believe it or not, making crispy hash browns is actually quite easy. First, shred your potatoes using your preferred method — either with a grater, food processor, or mandoline. Rinse the potatoes until the water is clear, then drain and squeeze out all the remaining liquid (this will ensure the hash browns are extra crispy).
Next, you'll add in your binding agents (flour and egg) as well as any other ingredients or seasonings. This recipe only calls for onion, but you could also add cheese, cayenne pepper, or garlic to the mixture.
Form your hash browns into patties (either one large hash brown or multiple smaller pancake-like hash browns) and pan fry them in oil, about five minutes on each side.
You need to make sure the potatoes are dry before adding them to the flour and egg mixture. Whether you squeeze them out in a dish towel or use a salad spinner, get the potatoes as dry as they can be.
You can also use a different type of potato if you are worried about the hash browns breaking apart. If you use a waxy potato, they'll stick together nicely, but they won't get as crispy as you might want.
Another option is to add more ingredients that will act as binders. Try adding cheese to your hash browns because when the cheese melts it will be like a gooey glue that holds your potatoes together.
Ingredients
2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste
Rinse shredded potatoes until water is clear, then drain and squeeze dry.
Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Serve hot and enjoy!
Contact me directly: Ironfeatherbooks (@) gmail.com
