HOW TO MAKE CRISPY HASH BROWNS RECIPES

CRISPY RESTAURANT-STYLE HASH BROWNS - ALLRECIPES

Crispy Restaurant-Style Hash Browns - Allrecipes image

These hash brown potatoes will beat restaurant hash browns hands down. I like to cook them very crisp and well done. I usually make one large pan-sized hash brown so I just have to flip once in the hot oil. These potatoes are superior to frozen or restaurant hash browns. I saw a similar recipe online and wanted to have a written copy for the kitchen so I did not have to watch the video each time I made these.

Provided by Brian

Categories Hash Brown Potatoes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 servings

Number Of Ingredients 6

Ingredients

3 medium russet potatoes, peeled and shredded
½ medium yellow onion, chopped
¼ cup all-purpose flour
salt and ground black pepper to taste
1 large egg
½ cup vegetable oil

Steps:

Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.

Nutrition Facts : Calories 561.5 calories, CarbohydrateContent 48.3 g, CholesterolContent 62 mg, FatContent 38.6 g, FiberContent 3.4 g, ProteinContent 7.9 g, SaturatedFatContent 5.3 g, SodiumContent 34.9 mg, SugarContent 2.3 g

BEST CRISPY HASH BROWNS RECIPE — HOW TO MAKE CRISPY HASH ...

Best Crispy Hash Browns Recipe — How to Make Crispy Hash ... image

Is there anything more satisfying than super-crispy hash browns for breakfast?

Provided by Olivia Mack McCool

Categories gluten-free vegan vegetarian brunch breakfast

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 2 servings

Number Of Ingredients 3

Ingredients

2 Russet potatoes (about 1 lb. total)
2 tbsp. vegetable or canola oil
Kosher salt

Steps:

Place potatoes in a pot and cover with water. Generously salt (about 3 tablespoons) the water, place on the stove and turn the heat to high. Boil the potatoes for 10 minutes. Rinse under cold water until cool enough to handle. Grate potatoes on the large holes of a box grater. Discard any skin that may have peeled off on the outside of the grater.
In a medium-sized nonstick skillet, heat oil over medium-high heat. Once oil is hot, transfer potatoes to pan and spread them into an even layer. Season with salt. Cook potatoes undisturbed for 8 to 10 minutes, or until very crispy and golden brown on the bottom. Flip and cook until crispy on the other side, about 5 to 8 minutes.
Serve hash browns immediately while still warm.

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