I also put a weight on top of the bread center , holds up better . I followed exactly (even though grating the potato by hand KILLED my wrists) and came out with simultaneously over- and under-cooked potato shreds that did not make a nice patty and that tasted like oil and raw potato. Shredding potatoes on a box grater and then squeezing the moisture out on a towel before frying (either nuked a la Serious Eats or rinsed as with this recipe) is a royal PITA. Cast iron and ovens together , oh what beautiful food . It also dirtied way more dishes (and towels!) Cooking on a budget shouldn't mean canned beans and ramen noodles night after night. After all, there are plenty of frozen potato products available at the store. Soak ina bowl of water to remove extra starch, tossing the mixture for about 30 seconds. Making it Thursday . Because of my lack of experience I wasnt sure at first about the white parts that werent browning but figured its pretty normal to have a mixture of white and brown. If my husband were to decide what to have for his last meal, I think hash browns would definitely make the cut. I reached out to the book’s author, Emily Elyse Miller, for additional guidance. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. How to make hash browns stick together Press down lightly on the top of the potatoes with a spatula, to flatten it just slightly. Likewise, don’t sleep on frozen tater tots. This method word so great, I will never have soggy hash browns again. its a GMO,,,,Peanut oil adds great flavor for those with no allergy to nuts ,Mc Donalds used it in the 60s ,, since they stoped ,   Day Aint da same ……GO PEANUT OIL ,. I tell you what, that Cowboy Kent Rollins, really sets you straight on how to do even the simplest things. :) Then, once they’re very golden, flip them. Shredded hash browns are one of the easiest versions of breakfast potatoes to make at home. We keep our olive oil in a condiment squeeze bottle, add just a little before flipping. That being said, I have found it more convenient to par-bake my potatoes and save them in the fridge for later. Required fields are marked *. Then, LET THE SECOND SIDE BE until it’s also golden and crispy. There’s just something completely satisfying about crisp, brown, buttery potatoes. Hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I take an onion section and grate it on the fine setting of the cheese grater, then mix it in with the grated ‘taters before cooking for mmmmm mmm flava. muahahaha. Place a lid on the skillet and cook for 5 minutes, then take off the lid and flip the hash brown and cook for another couple of minutes without the lid and serve. Materials For Crispy Hash Browns: A cast-iron skillet 3 tablespoons of clarified butter (also known as Ghee) A lid (for the skillet) Shredded potatoes Directions: In this video tutorial by Cowboy Kent Rollins that described his step by step process to make crispy hash brown potatoes, you will learn the tips to get crispy hash brown potatoes every time. It is definitely nice to know how to fry hash browns to the right crisp. You might need to drizzle on a little more oil at this point to help the second side crisp up. But unfortunately I think I would need to do some testing before I could advise on the best method. Recipe from Breakfast: The Cookbook by Emily Elyse MillerPreparation time: 10 minutesCooking time: 10 minutesServes 2. I’m sure everyone makes their hash browns differently, but there are three things that I have found to be key to making really great, golden brown hash browns: Yes, that’s right, OIL. But the shredded variety of hash browns holds a special place in his heart (mine too!) I suck at hash browns. That cowboy really can cook! Season lightly on the second side. I don’t rinse, or dry, and have no crisping problems. I make wonderful oven fries with a crinkle cutter-crispy & delicious…try ’em-you’ll love ’em-Crinkle cut oven fries-I spray ’em with canola oil and season ’em with Italian Seasoning,Garlic powder, cumin,basil…quite delicious Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Repeat the process until all of the potatoes are cooked. ;). If needed, flip and cook one more time to achieve the ratio of brown to white that you like. That’s not a stupid question at all! Great method for cooking hash browns. But hash browns can easily go wrong. Now, there are many ways of frying up potatoes for breakfast, and I think we do all of them. they were so crunchy you could hear it when someone bit on one – IT WAS AMAZING.