Crispy Hash Browns

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.