Description
Master the art of the perfect hash brown with this professional technique focused on maximum crunch. By thoroughly removing moisture and using a touch of cornstarch for structural integrity, these hash browns achieve a deep golden, crispy exterior while remaining tender on the inside. This classic breakfast essential is naturally vegan and requires only a few pantry staples, making it the perfect side for any morning meal.
Ingredients
4 large Russet potatoes
2 tbsp cornstarch
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
4 tbsp vegetable oil
Instructions
Peel the russet potatoes and grate them using the large holes of a box grater.
Transfer the shredded potatoes to a large bowl and rinse under cold running water to remove excess starch.
Place the shredded potatoes in a clean kitchen towel and wring them tightly over the sink until no more moisture can be extracted.
Transfer the dry potato shreds to a mixing bowl and toss with cornstarch, salt, and pepper until evenly coated.
Heat the vegetable oil in a large non-stick or cast-iron skillet over medium-high heat.
Drop mounds of potato mixture into the pan and flatten them with a spatula to create an even, half-inch thick layer.
Fry for 6 to 8 minutes on the first side without moving them until a deep crust forms.
Flip the patties carefully and cook for another 5 to 6 minutes until the second side is equally golden and crisp.
Remove the hash browns from the pan and place them on a wire rack or paper towels to drain briefly.
Season with a final pinch of salt immediately while hot.
Notes
Ensure you use high-starch Russet potatoes for the best texture. The key to the ultimate crunch is wringing out as much water as possible before cooking. Keep the heat at medium-high to ensure the potatoes fry rather than steam.
- Prep Time: 15
- Cook Time: 20
- Category: recipes
- Method: Pan-frying
- Cuisine: American