Description
Crispy, golden Hashbrown Delights emerge from your kitchen, promising a breakfast classic that whispers comfort and crunch. Potato perfection waits for hungry morning adventurers eager to savor each delectable, perfectly seasoned bite.
Ingredients
Scale
Main Ingredients:
- 2 large russet potatoes
Cooking Fats:
- 2 tablespoons (30 milliliters) vegetable oil (or canola/avocado oil)
- 1 tablespoon (15 milliliters) butter
Seasonings:
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (optional)
Instructions
- Wash and thoroughly dry potatoes to ensure crisp texture and prevent excess moisture during shredding.
- Select a box grater or food processor with a shredding attachment for efficient potato processing.
- Peel potatoes completely to remove any dirt or skin that might affect the final texture.
- Carefully shred potatoes using downward strokes on the grater or pulse function on the food processor, creating uniform thin strands.
- Immediately transfer shredded potatoes into a clean kitchen towel or cheesecloth to squeeze out excess liquid, which prevents soggy hashbrowns.
- Gently press and wring the potato strands, removing as much moisture as possible to guarantee a crispy golden result.
- Season the drained potato shreds with salt and pepper, ensuring even distribution of seasoning throughout the strands.
- Heat a heavy skillet or griddle to medium-high temperature, around 375°F, with a thin layer of oil to create a perfect crispy exterior.
- Spread the potato shreds evenly in the hot pan, creating a thin, uniform layer that allows for consistent browning.
- Cook for 4-5 minutes until the bottom develops a golden-brown crust, then carefully flip and cook the opposite side for an additional 3-4 minutes.
- Remove from heat when both sides are crispy and golden, ensuring a crunchy texture throughout the hashbrowns.
Notes
- Pat potatoes completely dry with paper towels to prevent soggy, limp hashbrowns that lack crispy texture.
- Squeeze out excess moisture using a clean kitchen towel or cheesecloth for extra crispiness and golden-brown edges.
- Opt for starchy potatoes like Russet or Idaho varieties, which release less water and create a more robust, crisp result.
- Season hashbrowns generously with salt and pepper just before cooking to enhance their natural potato flavor and ensure even seasoning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg