Hash Browns



I want to devote this month to blog about breakfast recipes. My kids and I ate brunch every mid morning this summer. Super easy for me because I only had to cook one big meal for breakfast and lunch. Now that school has started, why not do something quick and easy for breakfast. Plus, breakfast for dinner is affordable and... let me say it again "EASY!!!"

The one breakfast side I luv is hash browns. How do you make hash browns? Yeah, my thought exactly. I had no idea that hash browns is one of the easy side dish to make. Before I was on Camden's allergy free diet, I would make them from frozen prepackaged hash browns which have the listed ingredients of potatoes, dextrose, disodium dihydrogen pyrophosphate. No ideas what those ingredients are. But really, hash browns should be nothing but... are you ready?... potatoes, oil, and salt. Yup, three ingredients.

 

The few techniques for making crispy hash browns are (1) make sure the shredded potatoes are dry, (2) no salt added while pan frying, and (3) lotsa oil. First, the water is the enemy to crispy hash browns. Just think of it this way. Water is for steaming foods. In order for the hash browns to have that deep dark crispy appearance, do not salt the potatoes until the hash browns are fully cooked though. The salt will just sweat the potatoes, causing the shredded potatoes to steam. The "lotsa oil" technique is making sure the potatoes are crispy.

 

I usually make hash browns using one big potato or two medium size ones. I use a big frying pan, about 12 inches wide. Two options for deep frying the hash browns: making them one BIG one like a pie or a few small little ones like patties. The cooking technique is the same. Be sure to buy organic potatoes as they are much cleaner tubers than the conventional ones.

Hash Browns
serves 2

1 - 2 potatoes
a lot of safflower oil
sea salt

1. Heat the 12 inch round frying pan on a medium low heat.
2. Add the oil to coat the pan.
3. While the pan is heating up, peel then grate the potatoes.
4. As soon as the oil is hot, grab a fistful of shredded potatoes and squeeze out the water.
5. Then spread the potatoes on the frying pan.
6. Continue with the rest of the shredded potatoes until the frying is covered with the potatoes.
7. Using a spatula, flatten the potatoes.
8. Drizzle more oil around the edges of the potatoes.
9. Cook the potatoes for 4 minutes.
10. Drizzle the oil over the potatoes.
11. Flip the potatoes with a spatula.
12. Cook the other side for another 4 minutes.
13. Sprinkle the hash browns with sea salt.
14. Remove the hash browns on to a cutting board.
15. Cut into desired shape. TIP: For easy finger food, cut them into a bite size.
16. Enjoy them as a side dish for breakfast, lunch, or dinner. 

Allergy Info: These hash browns are free from or can be made without dairy, eggs, corn, legumes (soy), wheat, nuts, or fish.