Level up your cooking / breakfast game with these tips
Hashbrowns can level up your breakfast game by a ton. Mastering a perfect crispy hashbrown is game changing, whether you make it for yourself or your family. Hashbrowns are absolute delights especially with a side of fresh protein, a cup of tea or coffee or a glass of fresh juice.
Whether you like them shredded, shaped into patties, or mixed with tasty extras like onions and peppers, here are some simple tricks to ensure they turn out perfectly crunchy on the outside and soft on the inside.
Starchy varieties like Russet potatoes, known for their high starch content. Starchy potatoes are low in moisture, allowing them to absorb oil evenly while cooking and develop that coveted golden crust on the outside. Sweet potatoes are also an excellent alternative, offering a unique flavor profile that pairs well with hash browns.
To ensure even cooking and a creamy interior, consider boiling the potatoes before shredding them. Boiling not only ensures that the potatoes are cooked through but also helps release excess starch, resulting in a crispier end product.
Traditionally, hash brown recipes call for soaking shredded potatoes to remove excess starch. However, this step isn't always necessary and can even lead to soggy hash browns if done improperly. Instead, rinse the shredded potatoes thoroughly to remove surface starch, then wring them dry to achieve the ideal texture without sacrificing crispiness.
Shredded potatoes must be completely dry to prevent them from steaming instead of crisping up. Whether you opt for a cheesecloth, kitchen towel, or salad spinner, the goal is to remove as much moisture as possible. A final pat down with a paper towel will make hash browns crispiest.
While non-stick pans can suffice, nothing works better that a Cast iron for the crispiest hash browns. It has better heat retention and even distribution ensure that every part of the hash brown cooks evenly, giving it that coveted golden crush.
When it comes to frying hash browns, selecting the right cooking fat is crucial for achieving optimal flavor and texture. While butter may seem like a tempting choice, its low smoke point can lead to a bitter taste and burnt hash browns. Instead, opt for oils with high smoke points, such as clarified butter (ghee), safflower oil, or refined olive oil, for deliciously crispy results.
Use adequate quantity of oil
While oil is essential for frying hash browns, using too much can lead to soggy results. Conversely, using too little oil can cause the potatoes to stick to the pan and burn. Aim for a thin, even layer of oil to coat the bottom of the skillet, allowing the hash browns to crisp up evenly without becoming greasy.
When adding shredded potatoes to the skillet, aim for a thin, even layer to ensure that each strand has optimal contact with the pan's surface. Overcrowding the pan can lead to uneven cooking and soggy hash browns, so spread the potatoes out evenly for the best results.
Salting the potato layertoo early might make it soggy for releasing moisture from the salt. Instead, wait to salt the potatoes until just before flipping them in the skillet or pan. This will help ensure that the potatoes develop a crispy crust without becoming soggy.
When cooking hash browns on the stovetop or in a skillet, it's important to resist the urge to flip them too early. Wait until the underside is golden brown and crispy before flipping to ensure even cooking and maximum crispiness. Flipping too early can disrupt the crust formation and result in soggy hash browns.
