Emilie Meyer
Hash browns are a delicious breakfast side dish that can be made in a variety of ways. While some people prefer to cook them on a stovetop, others opt for an air fryer. The key to achieving the perfect crispiness lies in removing excess moisture from the potatoes before cooking. This can be done by squeezing the potatoes, using a towel, or even a potato ricer. When frying, it is recommended to heat the oil to around 350°F, while air fryers should be set to 370°F.
Characteristics and Values of cooking hash browns in a fryer:
| Characteristics | Values |
|---|---|
| Type of potato | Starchy potatoes like Russets |
| Potato preparation | Shredded, peeled, dried |
| Oil temperature | 350°F |
| Oil type | Vegetable oil, butter, or clarified butter |
| Cooking time | 7-8 minutes on the stove, 18-23 minutes in an air fryer |
| Serving suggestions | Fried egg, avocado slices, diced tomato, sliced jalapeño, green onion, sour cream, ketchup, Sriracha Comeback Sauce |
| Storage | Can be stored in the refrigerator for up to 3 days |
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What You'll Learn
Removing moisture from potatoes
To cook hash browns, heat oil in a skillet to 350° and fry the shredded potatoes for about 3-4 minutes on each side. Now, to achieve the perfect crispiness, the key is to remove as much moisture from the potatoes as possible before frying. Here are some ways to do that:
Use a Potato Ricer
A potato ricer is a kitchen tool that can be used to squeeze out the moisture from potatoes. It is considered an effective method to remove moisture and achieve the desired crispiness.
Squeeze with a Kitchen Towel
One common technique is to wrap the shredded potatoes in a clean kitchen towel or several layers of cheesecloth. Twist the towel or create pressure by bundling the potatoes in the centre and squeezing tightly. This will help release the moisture from the potatoes.
Soak and Rinse
Before squeezing out the moisture, some people suggest soaking the shredded potatoes in cold water for a few minutes. This can help remove excess starch and prevent the potatoes from turning a slight green colour due to oxidation. After soaking, rinse the potatoes in a colander under cold or lukewarm water. Although this adds moisture, the water and excess starch can then be squeezed out more effectively.
Salt the Potatoes
Adding salt to the shredded potatoes and massaging it in can help draw out moisture due to osmotic pressure. After salting, let the potatoes sit for a few minutes before squeezing out the moisture with a dish towel.
Use a Paper Towel
Another method is to place the shredded potatoes between paper towels and press or squeeze to absorb the excess moisture. This can be done after using one of the other techniques to ensure maximum moisture removal.
By removing as much moisture as possible, you can achieve hash browns that are crispy and golden brown.
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Oil temperature and type
When making hash browns, the type of potato you use is important. Starchy potatoes, such as Russets, are best for achieving crispy hash browns. Waxy potatoes, like red new potatoes, have a higher moisture content and will not develop the same crispness when fried.
To get the best results, you should remove as much moisture from the potatoes as possible before frying. You can do this by peeling and grating the potatoes, then rinsing them in a colander until the water runs clear. Next, squeeze the potatoes to remove any remaining excess water, either by hand or by placing them in a clean, lint-free dish towel and pressing. You can even wring the potatoes out in a tea towel and leave them to dry in the fridge overnight.
When frying hash browns, heat a cast iron or non-stick skillet to a medium heat. Add a tablespoon of cooking oil and tilt the skillet to spread the oil evenly. It is important to achieve maximum surface contact between the potatoes and the skillet, so spread the potatoes in a thin layer of about 1/2 inch thickness.
If using a skillet, heat the oil to 350°F. Add the potatoes in mounds of about 1/4 to 1/3 of a cup, being careful not to crowd the pan. Fry for about 3-4 minutes on each side, keeping an eye on the oil temperature and lowering the heat if necessary. The hash browns are ready to flip when they turn golden brown.
If using an air fryer, preheat the appliance to 370°F and spread the hash browns in a single layer in the basket or tray. Spritz the hash browns with cooking oil and add seasonings like garlic powder, salt, and pepper. Air fry for about 23 minutes, flipping and spritzing with oil again after 18 minutes.
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Frying time
The frying time for hash browns depends on the cooking method and the desired texture. For hash browns cooked on a stovetop, the frying time is typically around 4 minutes on each side, for a total of 7-8 minutes. This results in golden brown and crispy hash browns without burning the outside or leaving the inside undercooked. It's important to note that the heat should be adjusted if it's too high, and the potatoes should only be flipped once to ensure even cooking.
Before frying, it's crucial to remove as much moisture from the potatoes as possible. This can be done by squeezing the grated potatoes, using a potato ricer, or pressing them with paper towels or a lint-free dish towel. Additionally, ensuring that the potatoes are spread in a thin layer in the pan helps them cook more evenly and achieve the desired crispness.
When using an air fryer, the cooking time for frozen shredded hash browns is around 18-23 minutes at 370 degrees Fahrenheit. It is recommended to flip and spritz the hash browns with oil halfway through the cooking process. This method results in crispier hash browns than those cooked on a stovetop, with less oil required and less mess to clean up.
Reheating leftover hash browns can be done in a skillet with a small amount of oil, cooking them on both sides until heated through. This helps restore crispness to the hash browns without drying them out.
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Potato type
The type of potato you use for hash browns is important as it affects the crispiness of the final product. Starchy potatoes with a lower moisture content, such as Russets, are recommended for hash browns as they crisp up better in the fryer. Waxy potatoes like red new potatoes have a higher moisture content and tend to hold their shape better, resulting in less crispy hash browns.
To prepare the potatoes, start by peeling them if desired. Then, use a large-holed cheese grater, food processor, mandoline, or electric potato shredder to shred the potatoes. Rinse the shredded potatoes until the water runs clear, and then let them drain. It is important to remove as much moisture as possible from the potatoes before frying, as this will ensure crispier hash browns. You can use a potato ricer, paper towels, or a clean dish towel to squeeze out the excess moisture.
Once the potatoes are prepared, heat a large cast-iron or non-stick skillet over medium to medium-high heat. Add your preferred cooking oil, such as canola, corn, peanut, or sunflower oil, and tilt the skillet to spread the oil evenly. You can also add bacon drippings to the oil for extra flavor. Place the shredded potatoes in the skillet in a thin, even layer, leaving some space around each hash brown to ensure even cooking.
Let the potatoes fry without disturbing them until they are deeply golden brown on the bottom, which usually takes around 3 to 5 minutes. Then, flip the potatoes and drizzle with additional oil if needed. Fry the second side until golden brown and crispy, and season lightly with salt or seasoning salt. If needed, you can flip the potatoes again and cook for a shorter time to achieve the desired ratio of brown to white.
For an even crispier texture, you can also prepare hash browns in an air fryer. Preheat your air fryer to 370 degrees Fahrenheit and spread the frozen shredded hash browns in a single layer in the air fryer basket or tray. Spritz the hash browns with cooking oil and season with garlic powder, salt, and pepper to taste. Air fry for about 23 minutes, flipping and spritzing with oil again after 18 minutes.
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Reheating
Air Fryer
The air fryer is a popular choice for reheating hash browns, as it can make them crispy and fresh. To reheat hash browns in an air fryer, preheat the appliance to 370 degrees Fahrenheit. Then, spread the hash browns in the air fryer basket or tray in a single layer, ensuring they are not crowded. Spritz or spray the hash browns with cooking oil or olive oil, and optionally add seasonings like garlic powder, salt, and pepper. Reheat for about 3 to 5 minutes, flipping and spritzing them with oil again halfway through.
Oven
Skillet
Microwave
While the microwave is not the ideal method for reheating hash browns as it can make them gummy and lifeless, it can be done in a pinch. Place the hash browns on a microwave-safe plate lined with a sheet of dry paper towel and warm them for 30 to 60 seconds. For extra crispness, transfer the hash browns to a hot air fryer or broiler for an additional minute after microwaving.
Deep Frying
Deep frying is a less commonly recommended method for reheating hash browns due to the mess, inconvenience, and high oil usage. However, it can restore the crunchy texture. Heat oil in a fryer or deep pan to the optimal temperature, which may require a thermometer. Dip the hash browns into the hot oil for 20 to 30 seconds, being careful not to burn them or make them greasy by using oil that is too hot or too cold, respectively. Remove and drain excess oil on a wire rack or paper towel.
It is worth noting that hash browns are best consumed fresh, but they can be stored in an airtight container in the refrigerator for up to 3 to 5 days.
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Frequently asked questions
Preheat your air fryer to 370 degrees Fahrenheit.
Air fry the hash browns for about 23 minutes. After about 18 minutes, flip and move them around, spritzing with a little more oil.
The secret to crispy hash browns is to remove as much moisture as possible before cooking. Use starchy potatoes, such as russets, and wring out the water in a tea towel or with a potato ricer.
