Emilie Meyer
Hash browns are a delicious breakfast side dish, but they can be tricky to get right. The key to perfect hash browns is ensuring they are crispy, and this starts with using the right pan. A non-stick pan or seasoned cast iron skillet are the best options, as they ensure the potatoes don't stick to the pan. Using enough oil is also crucial to achieving the perfect crisp, as is ensuring the potatoes are dry before cooking. For seasoning, a simple sprinkle of salt and pepper is all you need, but some like to add garlic powder, paprika, or cheese for an extra kick.
How to season a pan for hash browns
| Characteristics | Values |
|---|---|
| Pan type | Non-stick skillet or seasoned cast iron skillet |
| Pan size | 9" at the base |
| Amount of potatoes | 2 ½ cups shredded potatoes |
| Potato type | Starchy potatoes like Russets |
| Potato preparation | Shredded or grated, rinsed, dried, and formed into a thin layer |
| Binding agents | Flour and egg |
| Seasonings | Salt, pepper, onion, cheese, cayenne pepper, garlic, garlic powder, paprika, Italian seasoning, cumin, basil |
| Oil | Olive oil, canola oil |
| Cooking instructions | Heat oil in the pan, add potatoes in a thin layer, cook undisturbed until golden brown, flip and cook the other side, season |
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What You'll Learn
Use a non-stick pan or seasoned cast iron skillet
To make hash browns, you can use a non-stick pan or a seasoned cast-iron skillet. The benefit of using a non-stick pan is that your hash browns will be less soggy, and they will stick together better. You are also more likely to have one of these pans in your kitchen. To use a non-stick pan, first, preheat the pan on medium-high heat. Next, pour oil into the pan and pack in your grated potatoes. Sprinkle salt and pepper on top and cook for 3 to 5 minutes. When the bottom is golden brown, flip the hash browns and cook the other side. You may need to flip them back and forth a few times to prevent burning.
If you are using a cast-iron skillet, you will need to adjust the amount of oil you use as cast iron holds heat differently. For a 9" cast-iron skillet, use 2.5 cups of shredded potatoes. First, preheat the skillet over medium heat. When the skillet is hot, add oil and butter. Next, spread the potatoes in an even layer about 1/3" thick. Sauté undisturbed for 6 minutes or until the bottom is golden brown. Sprinkle salt and pepper on top and flip the hash browns. You can cut the hash browns into halves or quarters to make them easier to flip. Drizzle oil or bacon fat around the edges and dot the corners with butter. Sauté for another 6 minutes and serve when golden brown.
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Rinse starch off potatoes and dry them
Rinsing the starch off the potatoes and drying them is an essential step in preparing hash browns. This step helps to remove excess moisture from the potatoes, which can interfere with the cooking process and prevent the desired level of crispness.
To effectively rinse the starch off the potatoes, you can use a potato ricer, a salad spinner, an orange or lemon press, or simply a tea towel to wring out the excess starch and moisture. Make sure to be gentle yet thorough during this step, ensuring that all pieces of potato are dried adequately.
By removing the starch and drying the potatoes, you are creating the ideal conditions for the potatoes to cook evenly and attain that sought-after crispy texture. This step also helps prevent the potatoes from sticking to the pan, which can be a common issue when cooking hash browns.
It is worth noting that the type of potato you choose can also impact the level of moisture in your hash browns. Starchy potatoes, such as Russets, tend to work best for hash browns because they have a lower moisture content and produce crispier edges when fried. On the other hand, waxy potatoes like red new potatoes have a higher moisture content and may not yield the desired crispness.
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Use enough oil to generously coat the pan
When making hash browns, it is important to use enough oil to generously coat the pan. This is because the oil prevents the potatoes from sticking to the pan and burning. If you use too little oil, the potatoes will dry out and burn, resulting in a less crispy and moist final product.
To achieve the perfect hash browns, heat the oil in the pan first. Use enough oil to generously coat the bottom of the pan, and heat it until it shimmers. This indicates that the oil is hot enough to add the potatoes. If you are using a cast iron pan, you may need to adjust the amount of oil you use, as this type of pan holds heat differently.
Once the oil is hot, add your grated or shredded potatoes, spreading them out evenly along the bottom of the pan. The potatoes should be in a thin layer, about 1/4 to 1/2 inch thick, to ensure they cook evenly and get crispy. If you are making a large batch, consider using multiple pans or cooking in batches to maintain the quality of your hash browns.
It is also important to note that the type of potato you use can affect the final result. Starchy potatoes, like Russets, tend to work better for hash browns because they have a lower moisture content and will result in crispier edges when fried. Before cooking, be sure to rinse and dry your potatoes thoroughly to remove excess starch and moisture.
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Spread potatoes in a thin layer
To make the perfect hash browns, it is important to spread the potatoes in a thin layer. This helps the hash browns cook evenly and become crisp. The ideal thickness of the layer of potatoes in the pan is about 1/4 to 1/2 an inch. If the layer is too thick, the hash browns will not cook through properly and will not have the desired crispy texture.
To achieve a thin layer of potatoes, it is recommended to use a coated non-stick pan or a seasoned cast iron skillet. These types of pans help prevent the potatoes from sticking to the surface. Before adding the potatoes, heat the pan to a suitable temperature, and use enough oil to generously coat the pan. This will ensure that the potatoes don't stick and allow for easier flipping when they are nice and crispy.
When adding the grated or shredded potatoes to the pan, spread them out evenly. This can be done by gently pressing and spreading the potatoes with a spatula or a similar utensil. Ensure that the layer is not too thick in any one place. A thin layer of potatoes will help achieve the desired crispness and allow for more even cooking.
Additionally, it is important to consider the type of potatoes used. Starchy potatoes, such as Russets, are recommended for hash browns as they have a lower moisture content. Before grating or shredding the potatoes, remove excess moisture by using a potato ricer, a tea towel, or a salad spinner. This step ensures that the potatoes are dry and helps prevent them from becoming soggy during cooking.
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Season with salt and pepper
Seasoning with salt and pepper is a simple yet crucial step in achieving the perfect hash browns. The seasoning not only enhances the flavour of the potatoes but also aids in crisping them up. Here's a step-by-step guide to seasoning your hash browns with salt and pepper:
Step 1: Prepare the Potatoes
Start by selecting the right type of potatoes. Starchy potatoes, such as Russets, are ideal for hash browns as they yield crispier results. Rinse the potatoes to remove excess starch, then shred or grate them into thin, even strips. The thin layer of potatoes will ensure your hash browns cook evenly and achieve that desirable crispness.
Step 2: Remove Moisture
The key to crispy hash browns is to eliminate as much moisture from the potatoes as possible. Use a potato ricer, orange or lemon press, tea towel, or salad spinner to extract the moisture from the shredded potatoes. This step ensures that your hash browns don't end up soggy or burnt.
Step 3: Heat the Pan and Oil
Choose a coated non-stick pan or a seasoned cast iron skillet for best results. Heat the pan to a suitable temperature, and add enough oil to generously coat the surface. You'll know the oil is ready when it shimmers but doesn't smoke.
Step 4: Cook the Potatoes
Spread the shredded potatoes in a thin layer across the bottom of the pan. Ensure the potatoes are not too thick in any one place, aiming for about a 1/4 to 1/2-inch thickness. This thickness allows the heat to penetrate evenly, ensuring your hash browns cook through properly.
Step 5: Season with Salt and Pepper
Once the potatoes have developed a golden brown crust, it's time to season. Sprinkle salt and pepper generously over the potatoes to taste. Sea salt and freshly ground black pepper are excellent choices for a classic hash brown flavour. You can also experiment with other seasonings, such as garlic powder or paprika, but use sparingly to avoid overpowering the hash brown flavour.
Step 6: Flip and Cook
After seasoning, use a spatula or a similar utensil to flip the hash browns. Cut them into halves or quarters to make flipping easier if needed. Cook the other side until it, too, achieves a golden brown colour.
Step 7: Serve Immediately
Once both sides of your hash browns are crispy and golden, it's time to serve them. Place the hash browns on a paper towel to absorb any excess oil, and season with an additional sprinkle of salt and pepper to taste before serving. Enjoy your perfectly seasoned and crispy hash browns!
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Frequently asked questions
A seasoned cast iron skillet is best for cooking hash browns as it holds heat better and changes the amount of oil needed. However, you can also use a non-stick skillet.
It is recommended to season the hash browns with salt and pepper. You can also add other seasonings such as garlic powder, paprika, cayenne pepper, or cheese.
Use enough oil to generously coat the pan. The oil should be shimmering before adding the potatoes.
