This simple and tasty dish is the perfect side for your next breakfast or brunch!
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Hash browns are one of those dishes that has been around for ages. I did a little digging and learned that hash browns gained popularity in America around the 1800s. In the 1890s, it started appearing on hotel menus in NYC, and then I guess we all got hooked. All I know is that I like them, probably too much, and if you haven’t had them (or had them right), then check out this easy-to-follow hash browns recipe.
So, why do hash browns taste so good? I think it comes from the dish’s simplicity. You know that crunchy part of a french fry? Well, imagine having a whole pile of those on your plate—that’s what hash browns taste like. I also like to add a smidgen of onion powder to these hash browns, which gives them a slightly sweet and pungent taste. Are hash browns whetting your appetite for more potato dishes? Check out this air fryer potato recipe the next time the craving hits.
Are Hash Browns Healthy?
While hash browns aren’t low in fat, they can be healthy-ish. Given this recipe’s simplicity, it’s all about picking quality ingredients like organic potatoes and oils containing healthy fats derived from such foods as avocado, coconut, and olive. Adding nutritional yeast is another way you can boost the health benefits of this dish. But don’t fret too much if all you have is vegetable oil and a handful of potatoes. After all, the potato is chock-full of B vitamins, magnesium, thiamin, and more.
Lose the starch: why rinsing is important
Potatoes are starchy, right? I mean, they’re a starch. Even still, a key step in getting the perfect crunch in your hash browns lies in the removal of excess starch and moisture. It seems odd to remove starch from a starchy vegetable. But when you rinse the grated potatoes under cold water, you’re washing away those surplus starches that can make the cooked hash browns gummy rather than crispy. And after rinsing, remember to thoroughly dry the potatoes, too! That way, when the potatoes hit the hot oil, they’ll crisp up almost instantly, rather than steam. This technique is what helps create that delicious, crunchy exterior that makes hash browns so irresistible.
INGREDIENTS
- 2 large Russet potatoes
- 4 tbsp vegetable oil, divided
- 1 tsp onion powder
- Salt to taste
- Pepper to taste
INSTRUCTIONS
Prepare
Peel and grate the potatoes, then rinse and dry thoroughly to ensure a crispy texture.
Season
Toss the potato shreds with onion powder, salt, and pepper for flavor.
Cook
Fry the seasoned potatoes in hot oil until the edges brown, then flip to crisp the other side.
Serve
Once golden and crispy, season to taste.
Devour!
FAQs & Tips
Once cooked, hash browns should be eaten right away; however, you could store them in the fridge for up to five days if you’re okay with the change in texture. Reheat them at about 350°F for no longer than 3 to 5 minutes. Otherwise, they may get too crispy.
I found that garlic powder is a worthy substitute! Onion flakes also work.
It’s the best choice! It’s starchy and low in moisture, so they’ll crisp much nicer than waxier picks like red potatoes. That said, Yukon Golds are a decent alternative if you can’t find any Russet potatoes. They have a higher amount of moisture, so they won’t crisp as well. However, Yukon Golds have a creaminess you might enjoy and are still better than red potatoes.
Serving Suggestions
Hash browns are probably one of the best sides you can have for your brunch or breakfast. They go well with all the classic staples like eggs (try this spinach scrambled eggs recipe!), bacon, and sausage. For a hearty, protein-packed carb, check out this cinnamon roll keto pancake recipe. And you can’t have a brunch without a quiche or egg casserole.
Crispy Hash Browns
Ingredients
- 2 large Russet potatoes
- 4 tbsp vegetable oil divided
- 1 tsp onion powder
- Salt to taste
- Pepper to taste
Instructions
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Peel the potatoes and grate them using a cheese grater.
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Rinse the grated potatoes under cold water to remove excess starch, then drain thoroughly.
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Using a clean kitchen towel or paper towels, press out as much moisture as possible from the potatoes.
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Season the dried potato shreds with onion powder, salt, and pepper.
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Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the potatoes, forming a layer of your desired thickness.
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Cook until the edges begin to brown, then use a spatula to flip the hash browns, adding the remaining 2 tablespoons of oil around the edges.
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Continue to cook until the other side is crispy and golden brown. Adjust seasoning if necessary.
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Remove from heat and serve immediately. DEVOUR!
Nutrition
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