Making Hash Browns With A Deep Fat Fryer

Hash browns are a breakfast staple, but how do you make them crispy on the outside and fluffy on the inside? The answer is simple: use a deep-fat fryer. Not only does a deep fryer ensure even cooking, but it also results in less oil absorption and is easier to clean. To make hash browns in a deep-fat fryer, start by choosing the right potatoes – high-starch potatoes like Russet or Idaho are best. Peel and grate the potatoes, then soak them in cold water for at least 30 minutes to remove excess starch. After soaking, pat the potatoes dry and heat oil in the deep fryer to between 325°F and 375°F. Carefully add the hash browns to the fryer in batches, being careful not to overcrowd the fryer. Fry the hash browns for 2-5 minutes, or until they are golden brown and crispy. Remove from the oil, drain any excess, and serve hot.

Choosing the right potatoes

Starch Content

Look for high-starch potatoes such as Russet or Idaho potatoes. These potatoes will yield a crispier exterior and a fluffier interior. The high starch content helps in achieving the desired crispy texture when fried.

Moisture Content

Choose potatoes with low moisture content to prevent your hash browns from becoming soggy. Before cooking, make sure to remove as much moisture as possible from the grated potatoes. This can be done by squeezing them in a kitchen towel, cheesecloth, or paper towels.

Type of Potato

Avoid using waxy potatoes, such as Yukon Gold or red potatoes, as they will not give you the desired crispy results. Waxy potatoes tend to have a higher moisture content and hold their shape better, but they don't develop the crispiest edges when fried.

Freshness

Always opt for fresh potatoes that are free of blemishes. Fresh potatoes will produce the best flavour and texture for your hash browns.

Potato Preparation

After peeling and grating your potatoes, soak them in cold water to remove excess starch. This step helps the hash browns cook more evenly. After soaking, be sure to pat the potatoes dry to remove any remaining excess moisture.

By choosing the right type of potatoes and following these preparation tips, you'll be well on your way to creating the perfect hash browns with a crispy exterior and fluffy interior.

Preparing the potatoes

Choosing the Right Potatoes

Select high-starch potatoes like Russet or Idaho, as they will give you that sought-after crispy exterior and fluffy interior. Avoid waxy potatoes like Yukon Gold or red potatoes, as they tend to have a higher moisture content, leading to less-than-ideal results.

Washing and Peeling

Start by giving the potatoes a good wash to remove any dirt or debris. Then, use a vegetable peeler or a sharp knife to carefully peel them, ensuring you get rid of any blemishes or eyes.

Grating or Shredding

The next step is to grate or shred the potatoes. You can use a box grater or a food processor with a shredding attachment. If you're using a grater, choose the large holes for a coarser texture or smaller holes for a finer texture. The key is to keep the potato pieces uniform in size for even cooking.

Removing Excess Starch

After grating, give the potatoes a quick rinse under cold water to remove any excess starch. This step helps the hash browns cook more evenly.

Drying the Potatoes

Use paper towels or a clean kitchen towel to pat the potatoes dry, removing any remaining moisture. This step is essential, as excess moisture can lead to soggy hash browns. You can also let the potatoes air dry for a bit.

Squeezing Out Moisture (Optional)

For the absolute driest potatoes, you can go a step further. Place the grated potatoes in a cheesecloth or a clean tea towel and squeeze out as much moisture as possible. This ensures that your hash browns will be extra crispy when cooked. You can also use a potato ricer or an orange/lemon press for this step.

Seasoning (Optional)

Although not mandatory, you can choose to season your potatoes at this stage. A generous sprinkle of salt and pepper is a good base, but you can also experiment with other seasonings like garlic powder, onion powder, paprika, or cayenne pepper.

Forming the Hash Brown Mixture

If you're making hash brown patties, this is when you combine the grated potatoes with any additional ingredients, such as chopped onions, herbs, or binding agents like flour or egg. Mix everything well, and you're ready to start frying!

Remember, the key to successful deep-fried hash browns is dry, well-prepared potatoes. This foundation will ensure your hash browns turn out crispy and delicious.

Heating the oil

Choosing the Right Oil:

Start by selecting an oil with a high smoke point, such as peanut oil or avocado oil. These oils can withstand the high temperatures required for deep-frying without breaking down or smoking. Other options include vegetable oil or canola oil, but they may not produce the same level of crispiness. Always opt for fresh oil with a neutral flavour to enhance the natural taste of the potatoes.

Amount of Oil:

Fill your deep fryer with the recommended amount of oil, which is usually around 2-3 quarts. This amount ensures that your hash brown patties are completely submerged during the frying process.

Set the temperature of your deep fryer between 325°F and 375°F (or 175-190°C). The ideal temperature range ensures that your hash browns cook evenly and attain the desired crispiness. Allow sufficient time for the oil to heat up to the set temperature, which typically takes around 10-15 minutes. Use a thermometer to accurately gauge the oil's temperature.

Oil Temperature Tips:

• Maintaining the correct oil temperature is essential. If the temperature is too low, your hash browns will absorb excess oil, resulting in a greasy and soggy texture.
• Conversely, if the temperature is too high, your hash browns may burn or cook unevenly.
• Always use a thermometer to monitor the oil temperature and make adjustments as needed to stay within the ideal range.

Safety Precautions:

When heating the oil, it's important to prioritise safety. Here are some crucial safety tips to keep in mind:

• Always follow the manufacturer's instructions for your specific deep fryer.
• Never leave the deep fryer unattended while the oil is heating or during the cooking process.
• Keep children and pets away from the deep fryer at all times.

By following these detailed instructions for heating the oil, you'll be well on your way to creating delicious, crispy deep-fried hash browns. Remember to monitor the temperature closely and make any necessary adjustments to ensure the best results.

Forming the patties

Now that you have your grated potatoes ready, it's time to form them into patties. This is a crucial step in achieving the perfect deep-fried hash browns. Here are some detailed instructions and tips to help you through the process:

Step 1: Squeeze Out Moisture

Before forming the patties, it is essential to remove as much moisture from the grated potatoes as possible. This step is key to ensuring your hash browns turn out crispy. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. You can also use a potato ricer or a tea towel to wring out the moisture. Getting rid of the moisture will help you achieve that sought-after crispy texture.

Step 2: Mix with Other Ingredients

In a large bowl, combine your squeezed and dried grated potatoes with the rest of your chosen ingredients. This could include chopped onions, salt, black pepper, and flour. Mix everything well so that the ingredients are evenly distributed throughout the potato mixture.

Step 3: Shape the Patties

Using your hands or a spatula, gently form the potato mixture into small patties. The ideal thickness is about 1/4-inch, and you can shape them into circles with a diameter of 2-3 inches. Keep in mind that thicker patties will take longer to cook, so adjust your cooking time accordingly. You can also experiment with different shapes if you prefer.

Step 4: Consistency is Key

Try to make your patties as consistent in size and shape as possible. This will help ensure even cooking and browning. Inconsistent sizes or shapes may result in some patties cooking faster than others, making it challenging to achieve that perfect crispiness across the entire batch.

Step 5: Don't Overwork the Mixture

When shaping the patties, be careful not to overwork the potato mixture. Handle it gently and avoid compacting it too much, as this can affect the texture of your hash browns. You want the patties to hold together, but you still want them to have a light and fluffy texture.

Step 6: Prepare for Frying

Once your patties are formed, you're almost ready to start frying. Line a plate with paper towels to absorb excess oil after frying. Additionally, have a slotted spoon or spatula ready for removing the hash browns from the hot oil. Now, you're all set to start frying those perfectly formed patties!

Frying the hash browns

Now that you have your hash browns formed and ready to go, it's time to fry them.

First, make sure your oil is at the right temperature. For deep-frying hash browns, heat the oil in your fryer to somewhere between 325°F and 375°F. If the temperature is too low, your hash browns will absorb too much oil and become greasy. If it's too high, they may burn or cook unevenly.

Next, carefully place your hash browns into the fryer basket. Don't overcrowd the basket, as this will lower the oil temperature and lead to uneven cooking. Fry the hash browns in batches if necessary.

Use a gentle stirring motion to prevent the hash browns from breaking apart. Fry them for 2-5 minutes, or until they are golden brown and crispy.

Finally, remove the hash browns from the oil with a slotted spoon and place them on a paper towel-lined plate to drain off any excess oil. Season with salt and pepper, and serve immediately.

Enjoy your crispy, golden hash browns!

Frequently asked questions