Do you like hashbrowns? Me too! And I love them crispy. Don't you?
Denny's makes pretty good crispy hashbrowns. And I tried copying them in the past, but the results were kinda gooey and not very appetizing.
Luckily, I read somewhere that washing out the starch from the potato is key in making nice, crispy hash browns. It works!
Crispy Hash Browns from ScratchDirections:
- 1 medium Potato
Peel and grate the potato.
If you have a 4-sided boxed grater, you can also shred the potato, if preferred.
Put grated potato in a bowl of salt water.
Stir to remove as much starch as possible. This is an important step that allows the hashbrown to be crispy.
Drain water using a strainer.
Place grated potatoes on a large plate.
With paper towel, dry out as much moisture as possible.
In a frying pan over medium heat, pour 1 tablespoon olive oil.
For non-stick and even heat, I use a cast iron skillet.
Add the grated potato in the pan and flatten with spatula.
Cook without disturbing the potato until the you see browning on the edges. It will clump and solidify.
Carefully flip to brown the other side. This part takes practice. The more you cook hashbrowns, the more you'll be able to flip them over without breaking.
My cousin has an easy time flipping hashbrowns by using a pancake spatula.
Serve when ready.
YOU MAY LIKE