
Yields:
2 serving(s)
Prep Time:
5 mins
Total Time:
20 mins
There aren’t many things more satisfying than super-crispy hash browns. Serve them with a runny egg, and you've got the perfect breakfast. If you’ve been buying these from the grocery store or at a diner, it’s probably because you think they’re hard to pull off from scratch. Surprise! It actually couldn't be any easier.
You just need a little know-how and time to create those lacey, ultra-crisp potatoes. Here’s the secret: if you were to grate raw potatoes and throw them right into a pan, they would be too soggy (due to lots of starch and moisture). By parboiling the potatoes in salted water, you’re removing some of the starch and allowing the salt water to draw moisture out of them. The result? That straight-off-the-flat top texture we all crave.
Now all you need are some eggs just the way you like them. And let’s be honest, we wouldn’t say no to some pancakes too. Now that would make a perfect, diner-worthy breakfast.
Made this recipe? Let us know how it went in the comments below.
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Ingredients
- 2
Russet potatoes (about 1 lb. total)
- 2 Tbsp.
vegetable or canola oil
Kosher salt
Directions
- Step 1Place 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.
- Step 2Grate potatoes on the large holes of a box grater. Discard any skin that may have peeled off on the outside of the grater.
- Step 3In 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.
- Step 4Serve hash browns immediately while still warm.
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