Potatoes are unquestionably used in some of the world's most delectable foods. Hash browns are one of the most basic and tasty potato meals. This dish can be made quickly and served with a dip on the side, making it a great breakfast addition or solo snack. After being diced, julienned, shredded, or riced, potatoes are typically pan-friendly. Hash browns are a staple of American cuisine and may be found on breakfast buffets and menus all around the country.
This recipe makes a delicious hash brown dish that may be served for kitten parties, game nights, and potluck meals. It's made using cupboard staples like ghee, red chili powder, black pepper, salt, and, of course, potatoes. It takes little effort at all to make this delectable treat at any time of day.
The cooked hash browns are incredibly crispy on the outside and have a rustic brown color, and they look and smell amazing. So, grab your apron and try this delectable dish the next time you're craving potatoes. You may also add your flavorings, such as onion or garlic powder, to suit your preferences.
Acknowledge the following steps to cook hash brown -
- Shred the potatoes using a cheese grater with big holes. A fine mesh strainer may be used to remove any remaining debris from the crushed potato.
- Drain the potatoes and set them on a clean tea towel or several paper towels to absorb any excess liquid. As much moisture as possible should be removed from the potatoes by twisting the cloth. Toss the shredded potato with salt, garlic powder, and onion powder in a mixing bowl.
- Warm the olive oil in a big pan (cast iron is preferred, but nonstick will suffice) over medium heat until it shimmers and a piece of grated potato sizzles when touched. Spread the potatoes in an equal layer on the skillet and push them down with a spatula. Take a two-minute break and let them cook without interruption.
- Cook for another 2 minutes after stirring and pressing them down. Repeat for another 4 to 8 minutes, or until the potatoes are golden brown and crispy, turning in portions once they're crispy enough. Meanwhile, prepare a plate with a couple of layers of paper towels and place it near the burner to absorb any leftover oil.
- Place the hash browns on the prepared platter and set them aside for a minute to drain. Repeat these procedures as needed if you're preparing many batches of hash browns; keep in mind that your skillet will be quite hot, so your next batch may cook faster.
- Season with salt and pepper to taste, if necessary, and serve immediately.
If you grate them and go, you'll wind up with some well-shredded hash browns, as I indicated briefly above. However, the changes make a meaningful difference in the majority of cases. The only time I failed was while I was washing the potatoes. When I tried to turn the hash browns, they just crumpled into a pile of various bits, making it very hard to cook them uniformly. This indicates that some starch will be required to keep them together.