Photo by ammichaels via Flickr. But the shredded variety of hash browns holds a special place in his heart (mine too!) That way you can make your hash browns are really as crispy as possible, and there's really not much better than that. Flip ’em and then bake for another 5 to 10 minutes until they are crisped to your liking. (That is, unless you aren’t eating potatoes, and in that case, you’re probably missing hash browns.). Shred them with a food processor or grater and let them soak in cold water for 5 to 10 minutes. In the same issue of Cook’s Country where I got those apple cider doughnuts, the editors of America’s Test Kitchen hashed out (sorry) the best way to transform everyday potatoes into a sheet pan full of hash browns … I stumbled upon a method of cooking hash browns recently that was too good not to share. Well, as Harold McGee writes in On Food and Cooking: The Science and Lore of the Kitchen, there are two types of potatoes: waxy and mealy. I’ll be using this method again. But resist the urge to grab just whatever potato is right there in front of you. © Copyright 2020 Meredith Corporation. My father, being of solid German stock, is naturally a connoisseur of all things potato. Make your own crispy, crunchy hash browns and you’ll never look back. and for that reason, he has mastered the way to make the… In the same issue of Cook’s Country where I got those apple cider doughnuts, the editors of America’s Test Kitchen hashed out (sorry) the best way to transform everyday potatoes into a sheet pan full of hash browns that can feed a crowd. Now, there are many ways of frying up potatoes for breakfast, and I think we do all of them. this link is to an external site that may or may not meet accessibility guidelines. If you make a purchase using the links included, we may earn commission. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. The best way to ensure crispy hash browns every time? Place potatoes evenly over … Sure, there's a higher chance that the patty will fall apart than if you used waxy potatoes, but the final crisp will be worth it. Par-cook your potatoes to get rid of the excess moisture that prevents your hash browns from crisping up. Waxy potatoes, on the other hand, have a "solid, dense, moist texture" due to neighboring cells that stick together when cooked, and that "holds them together in intact pieces for gratins, potato cakes, and salads," writes McGee. This homemade hash brown recipe is really simple; it’s a ratio recipe, so you can easily make more or less, depending on how many people you’re cooking for. Mealy potatoes—like "russets, blue and purple varieties, Russian and banana fingerlings," explains McGee—have a higher starch content and lower water content, so they get dry and fluffy when cooked. In particular, he loves nothing more than very crispy, shredded homemade hash browns for breakfast with his eggs. But if you want crispy hash browns, grab some starchy potatoes, like Russets. When I recreated these hash browns recently, I didn’t use quite enough potatoes to fill the sheet pan (and I oversalted them), but it was so nice to not have to tend to the pan while they cooked. Austin 360 ~ 305 S Congress Ave, Austin, TX 78704 ~ Do Not Sell My Personal Information ~ Cookie Policy ~ Do Not Sell My Personal Information ~ Privacy Policy ~ Terms Of Service ~ Your California Privacy Rights / Privacy Policy, Your California Privacy Rights / Privacy Policy. You like hash browns. As detailed by Lindsay D. Mattison for Reader's Digest , there's an easy way … The key when cooking them in a skillet is to resist flipping them until you know they are crispy on the bottom. On Food and Cooking: The Science and Lore of the Kitchen. I like hash browns. That's because different potatoes have different compositions of water and starch, and picking the right potato can be the difference between slogging through a soggy, shredded mass of potatoes and biting into a crispy, crunchy hash brown. Even if you use the starchiest potatoes, like Russets or Idaho potatoes, you still want to make sure you squeeze out the excess liquid after you shred them up and before dropping them into the pan.