Family breakfasts and brunches just wouldn’t be comprehensive without golden hash brown potatoes. With shredded potatoes and a few other pantry staples, the best hash browns are less than an hour away! You could open a bag of frozen shredded potatoes, but cooking hash browns from scratch tastes so much better and takes hardly any extra time at all.
Here's what you need to know to make perfect hash browns at home:
>Shred the potatoes: Create longer and more uniform strands of potatoes. The surface area of shredded potatoes makes a difference once you add the potatoes to the pan.
>Rinse the potatoes: Soak the potatoes in water, like really slosh them around to release some starch. This helps to avoid that clumsily raw center between crispy outer layers.
>Dry the potatoes: Squeeze and Toss them around, then squeeze again. Squeeze at least 2 times and 3 to get perfect hash browns.
>Season the potatoes: Remember, like all starches, potatoes need a decent amount of seasoning. Use a full teaspoon of salt for seasoning.
>Clarify the butter: Melting the butter and skimming off the milk solids means you get to cook the potatoes in butter without getting any scorched bits all up in the hash. Don't be scared to add a little more to the skillet if the potatoes stop sizzling.
>No touching: Well, it's absolutely essential to cook the potatoes and let them get brown and crispy, then break up and flip in sections. Cook undisturbed. Flip and break up and repeat until perfect.
Your perfect hash brown potatoes are ready for you to serve.