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 step is what 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.
For breakfast, I like these with eggs for healthy protein and orange juice for Vitamin C.
Sometimes, something simple, like sour cream with chopped scallions does nicely.
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.
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