Hash Browns
It took me a while to discover how to make these consistently crunchy. I generally make one big hash brown in my 10" skillet and cut it into pieces.
Total Preparation Time
Total preparation time is 30-40min
- Grating potato - 10min
- Cooking - 30min
Method
- Heat lots of oil in the skillet
- Grate potatoes
- Still on the cutting board, squeeze as much of the juice out as you can. The dryer the better
- Add grated potatoes to hot oil
- Comb them down with a fork until they're uniformly thick.
- Don't touch the hash brown until you're ready to flip it.
- Cook the first side until it smells done (or peek under a corner to check). Once one side is cooked the whole think will hold together better.
- You may have to add more oil after flipping.
Tips
I've read that the starches in the potato water can become gummy when cooked. One way to deal with this is to soak the grated potato in water for a while and then drain. I haven't seen this as enough of a problem to warrant the extra work. Maybe if I had a salad spinner I'd give it a shot.