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. Put into a bowl of salt water.
Stir to remove as much starch as possible. This step is what allows the hashbrown to be crispy.
Drain water using a strainer. Then 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.
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.
Serve when ready.
If serving for breakfast, you may want to round it out with eggs for healthy protein, orange juice for Vitamin C, or anything else you prefer. Or if you want something simple, sour cream with chopped scallions would do quite nice, like above.
Here's a quick video demonstrating the process of preparing crispy hashbrowns. As from above, I do one more step by washing out the starch before drying out the potatoes.