Crispy Hash Browns {Easy Recipe} - Miss in the Kitchen (2024)

FAQs

Crispy Hash Browns {Easy Recipe} - Miss in the Kitchen? ›

Heat oil in a skillet to 350°. Add about 1/4 cup mounds of shredded potatoes to hot oil, about 4 at a time, not crowding the pan. Fry for about 4 minutes and flip to brown the other side. Continue to cook about another 4 minutes, watching the oil temperature and lowering heat if necessary.

The secret to the crispiest hash browns? Remove as much moisture as possible before frying.

Potato

Hash browns / Main ingredient

Drain and Dry

Quickly rinse to get any residual starch off, then pat the potatoes down with a towel. You'll want to remove as much moisture as possible because this will prevent your hash browns from getting as crisp as possible.

Squeezing the shredded potato in a towel or cheesecloth to remove as much moisture as possible helps it brown more evenly. Cooking the shredded potato briefly in the microwave helps it develop a better crust that remains crispy for longer.

Olive Oil is the best for great hash browns. If you're using a non-stick skillet you might be able to get away with butter, but especially when using a cast iron pan, you want olive oil to avoid sticking and to help easily flip them.

Dry your potatoes before frying

This will allow the hash browns to stay together and form that delicious golden crust on the outer layer. Too much water will simply steam the hash browns instead of making them crispy.

The biggest culprit that's making your hash browns come apart is moisture. 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.

If you don't eliminate enough liquid (from the potatoes that you, again, just soaked in water), they will get soggy instead of crispy, a.k.a. a total bummer.

Indulge in the ultimate breakfast delight with our Dirty Hashbrowns! Picture this: seven golden, crispy hashbrowns, deep-fried to perfection, and then generously topped with sizzling bacon strips, a drizzle of savory nacho sauce, and a sprinkle of irresistible crispy onions.

What is the best thing to put on hashbrowns? ›

It's one of the quicker ways to cook a potato, and simultaneously crispy and tender. Great with just a splat of ketchup, or maybe some maple syrup that meandered off the accompanying pancakes, hash browns are the ideal potato vehicle for other toppings, too.

Cooking over moderate heat and stirring the potatoes every couple of minutes ensures that you don't burn your hash browns.

Part of the process involves soaking the potatoes to remove the starch and then squeezing the moisture before cooking them. Hash browns (also spelled hashbrowns or hashed browns) and sometimes called home fries, can be seasoned with salt and pepper and served as is.

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.

Immediately put the potatoes into the bowl of water. Soaking the potatoes in the water removes some of the starch and keeps the potatoes from turning an unappetizing color. Once the potatoes have soaked for a few minutes, squeeze them out and put them on a clean dish towel.