Emilie Meyer
Hash browns are a beloved breakfast side dish, but getting them crispy in a pan can be a challenge. The key to crispy hash browns is removing as much moisture as possible from the potatoes before frying. This can be done by shredding the potatoes, rinsing them, and then drying them with a kitchen towel, paper towel, or salad spinner. It is also important to use the right amount of oil in the pan. Too much oil will result in soggy hash browns, while too little will cause the potatoes to stick and burn. The oil should be heated to shimmering before adding the potatoes, which should be spread in a thin layer in the pan. The hash browns should then be cooked undisturbed until golden brown, after which they can be flipped and seasoned.
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What You'll Learn
Use starchy potatoes, like Russets, for crispy hash browns
To make crispy hash browns, it is important to use starchy potatoes, such as Russets or Idahoes. Starchy potatoes crisp up better than waxy potatoes. Waxy potatoes, such as red new potatoes, have a higher moisture content and tend to hold their shape better than starchy potatoes. As a result, they do not develop the crispiest of edges when fried.
To ensure your hash browns are crispy, it is critical to remove as much moisture from the potatoes as possible before frying. This can be done by using a potato ricer, orange or lemon press, or a tea towel to wring out the excess moisture from the shredded raw potato. A salad spinner can also be used to remove moisture.
When frying the hash browns, it is important to use the right amount of oil. Adding too much oil to the pan will result in mushy, soggy hash browns. If there is too much oil, the shredded potatoes will soak up too much of it, making the hash browns too moist. On the other hand, using too little oil will cause the potatoes to stick to the pan and burn. The best way to avoid this is to use enough oil to cover the bottom of the pan in a thin layer.
It is also important to ensure that the oil is hot before adding the potatoes to the pan. The oil should be heated to the point of shimmering but not smoking. This will help to achieve a crispy exterior and prevent the hash browns from sticking to the pan.
Once the potatoes are added to the pan, they should be spread out in an even layer. A thin layer of potatoes will help the hash browns crisp up better and cook more evenly. It is important to give the potatoes a chance to sizzle and crisp up before flipping them.
By following these steps and using starchy potatoes, you can achieve crispy and delicious hash browns.
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Dry potatoes before frying to remove excess moisture
To make perfect hash browns, it is essential to remove as much moisture as possible from the potatoes before frying them. This is because excess moisture will result in soggy hash browns. To dry the potatoes, you can try the following methods:
Use a Cheesecloth or Kitchen Towel
Wrap the shredded potatoes in a cheesecloth or kitchen towel and twist it to remove the moisture. This is a traditional and effective method.
Paper Towels
A paper towel can be used to pat down the potatoes and absorb any excess moisture. This method is especially useful if you are dealing with a small number of potatoes.
Salad Spinner
Using a salad spinner is an innovative way to dry potatoes quickly and efficiently. Simply place the shredded potatoes in the spinner and give it a good spin to remove the excess water.
Potato Ricer, Orange or Lemon Press
A potato ricer or citrus press can be used like a garlic press to squeeze out the moisture from the grated potatoes. Make sure to work in batches and only fill the ricer halfway to get the best results.
Hair Dryer
If you are in a pinch, a hairdryer can be used to remove moisture from the potatoes. Set it to the lowest setting or hold it at a distance to avoid blowing away any seasonings or oil.
After drying the potatoes, it is important to heat the oil in the pan to a shimmering but not smoking temperature before adding the potatoes. This will ensure that the hash browns develop a crispy golden crust.
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Use a cast iron pan for even cooking and a stable temperature
For the crispiest hash browns, it's important to remove as much moisture as possible from the potatoes before frying. This can be done by rinsing, steaming, or boiling the potatoes beforehand, and then drying them with a kitchen towel, cheesecloth, paper towel, or salad spinner.
When it comes to the pan, a cast iron pan is ideal for achieving even cooking and a stable temperature. Cast iron is a great heat conductor, allowing the entire pan to reach and maintain a consistent temperature. This helps to cook the hash browns evenly, achieving a crispy exterior without overcooking the interior.
Before adding the potatoes, heat the cast iron pan to a medium setting and add enough oil to cover the bottom of the pan. Using a well-seasoned cast iron pan will also prevent the hash browns from sticking to the sides. Once the oil is shimmering, spread the potatoes in a thin layer, aiming for a thickness of about 1/3 to 1/2 inch.
Allow the potatoes to cook undisturbed until the bottom layer is golden brown. This should take at least 5 minutes. Then, flip the hash browns and cook the other side. Season with salt and pepper to taste, and serve immediately while hot.
By using a cast iron pan and controlling the temperature, you can ensure that your hash browns cook evenly and develop the desired crispy texture.
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Add enough oil to cover the bottom of the pan to prevent sogginess
To make hash browns, you'll need to add enough oil to the pan to cover the bottom. This will prevent your hash browns from becoming soggy and ensure they cook evenly. If you don't use enough oil, the hash browns may stick to the pan and burn, making them difficult to flip. On the other hand, adding too much oil will result in greasy, soggy hash browns as the shredded potatoes will soak up too much of it.
The amount of oil you'll need will depend on the size of your pan. A good rule of thumb is to use enough oil to cover the bottom of the pan in a thin layer. For a large frying pan, start with about 3 tablespoons of oil and spread it evenly across the surface. If you're using a cast iron pan, you can add the oil after the pan has heated up. If you're using a non-stick pan, it's better to heat the oil first before adding the potatoes.
To test if your oil is hot enough, add a small shred of potato to the pan. If it sizzles, your oil is ready. If you're using a stovetop, set your burner to medium heat to achieve the ideal temperature for crispy hash browns. This will allow the hash browns to cook without burning.
Once your oil is hot, spread your shredded potatoes evenly in the pan to a thickness of about 1/4 to 1/2 inch. This will help the hash browns cook evenly and achieve a crispy texture. Allow the potatoes to cook undisturbed until the bottom becomes golden brown, then flip them over to cook the other side.
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Flip the hash browns when they are golden brown
Flipping your hash browns at the right time is key to achieving the perfect golden brown colour and crispy texture.
First, make sure your hash browns are ready to be flipped. You can check this by lifting up one edge of the hash browns to see if they are browning well underneath. You can also test this by inserting a fork into the potatoes—if there is still some resistance, they are ready to be flipped. The ideal colour is a golden brown. If the hash browns are browning too quickly, this may be a sign that your pan is too hot. In this case, try lowering the heat to avoid burning.
Once you are satisfied that your hash browns are golden brown on one side, it is time to flip them. Use a large metal spatula, or two spatulas, to carefully flip the hash browns over. If you are cooking one large hash brown, you may find it easier to cut it in half or quarters before flipping.
After flipping, season the second side with salt and pepper, and add more oil or butter if needed. Allow the hash browns to cook for another 5–6 minutes, or until they are golden brown and crisp. It is important to give the potatoes a chance to sizzle and crisp up before serving.
Finally, serve your hash browns hot and enjoy!
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Frequently asked questions
First, shred your potatoes using a grater, food processor, or mandoline. Rinse the potatoes until the water runs clear, then drain and squeeze out all the remaining liquid. Add your binding agents (flour and egg) and any other ingredients or seasonings. Form your hash browns into patties and pan-fry them in oil for about five minutes on each side.
A cast-iron pan is best for making hash browns as it conducts heat well, keeping the entire pan hot so every part of the hash brown is fried evenly. If you don't have a cast-iron pan, a non-stick pan is also an acceptable option.
Use just enough oil to cover the bottom of the pan in a thin layer. If you use too much oil, your hash browns will be soggy and greasy. However, if you use too little oil, your hash browns may burn and stick to the pan.
