Classic Hash Browns
One of my favorite things to eat is a crispy portion of hash browns with a fried egg on the side. Morning, noon or night, it is my go-to comfort food, and a dish we often serve up when we make breakfast for dinner mid-week.
Pan-fried or oven-fried, the trick with a crispy hash brown is to rinse out the starch, keep them thin and cook on high heat. And if the taste of crispy buttery Idaho Potatoes isn’t enough to get you excited, then the fact that you can prep this dish and freeze the uncooked hash for later should.
These hash browns are so versatile, you can make them small and dip them in your favorite sauce for an afternoon snack, or even add a little chutney to them for a party-worthy appetizer.
Ingredients:
- 3 Idaho® Russet potatoes, about 1½ pounds
- 1 teaspoon of salt
- Pinch of freshly ground black pepper
- 1 tablespoon (or more) of salted butter
Directions:
- Peel the potatoes and let soak in a bowl of room temperature water while you peel the remaining potatoes.
- Use a cheese or box grater to shred the potatoes into a colander. The shredding disc attachment for your food processor also works really well.
- Rinse the shredded potatoes until the water runs clear to remove the excess starch.
- Drain the shredded potatoes and place them in a large kitchen towel. Squeeze to get as much water out as possible. Open the towel, toss the potatoes and then gather the towel and squeeze again.
- Place potatoes in a bowl and sprinkle with salt and pepper.
- Heat a large skillet over medium-high heat and add the butter to the pan. Once the butter is melted and the pan is hot, add the potatoes and cook undisturbed until a deep golden crust forms on the bottom, about 5 minutes.
- Using a spatula, break up potatoes. Flip and continue cooking 5-8 more minutes until golden brown, adding more butter if the pan becomes dry.
- Season with salt and pepper and serve.