Simply hash browns

Simply hash browns

The key to achieving the crispiest hash browns? Eliminate as much moisture as you can prior to frying. 

My dad, hailing from strong German roots, is inherently an expert on everything related to potatoes. He especially enjoys having very crispy, shredded homemade hash browns for breakfast alongside his eggs. 

There are numerous methods to fry potatoes for breakfast, and I believe we try them all. 

However, the shredded type of hash browns occupies a significant spot in his heart (and mine as well!) and for that reason, he has perfected the technique to prepare them super crispy. 

Crispy Hash Browns (Father) vs. Soft Hash Browns (Mother) 

One day he shared his method with me, while my mother was present and couldn't help but listen in: 

ME: Dad, what’s your secret to getting your hash browns so crispy? 

DAD: Utilize a potato ricer. It's the only method I’ve discovered that effectively removes moisture from the potatoes. The secret to these hash browns is to eliminate as much moisture as you can prior to cooking them. 

MOM: I consistently used paper towels to squeeze out the moisture. 

DAD: Your hash browns are soft. 

MOM: I've prepared these family hash browns for four decades and you've always been quiet about it. They're completely okay. 

DAD: They were soft. 

MOM: You consumed them! 

PAPA: Indeed, I did. And they were soft. 

(And the discussion goes on while I silently exit the room...) 

Mom's hash browns are soft. Delicious, consumable, flavorful, yet still soft. They aren't as good as Dad's, and that's simply a reality. 

Which Types of Potatoes Are Ideal for Hash Browns? 

Russet potatoes are the most suitable type for making hash browns. Waxy potatoes, such as red new potatoes, contain more moisture and typically maintain their structure better than starchy potatoes, resulting in less crispy edges when fried. 

Advice for the Crunchiest Hash Browns 

Extract moisture: Employ a potato ricer, citrus press, or a tea towel to remove surplus moisture from the grated raw potato. Certain individuals believe that a salad spinner can also be quite effective. 

First, warm the oil in the pan: Ensure you use sufficient oil to thoroughly coat the pan, and let the oil shimmer prior to adding the potatoes. 

Distribute the potatoes in a thin layer: A thin layer of grated potatoes in the skillet will assist the hash browns in becoming crispier and cooking more uniformly. 

Hold off on flipping the potatoes until one side is brown: Check underneath to ensure they are browning properly, and when one side reaches a golden brown, turn the potatoes over to the opposite side. 

Here is my father's method for preparing hash browns that become wonderfully crispy and incredibly tasty. Do you have a preferred method for making crispy hash browns? Kindly inform us about it in the comments. 

Additional Methods to Enjoy Potatoes at Breakfast Potatoes 

• Sweet Potato Hash Cakes 
• Ham and Potato Skillet 
• Red Flannel Hash 
• Home Potatoes 
• Smoked Salmon Mixture 

Ingredient

• 3 buah kentang
• 1/2 keju kraft
• 1 telur utuh
• 1/4 sdt merica
• 1/2sdt garam
• 100 gr Tepung roti kering / panir

Instructions
Parut kentang yg sudah di kupas lalu peras air nya.How-to-eat-more-potassium.
Masuk kan semua bahan jdi 1 kedalam wadah
Uleni dan di bentuk pipih seperti bakwan ..lalu goreng sampai ke kuningan. Enjoy ! Chicken-noodle-soup.