ReceptnaptárAmerican hash browns
Hash browns are the potato patties of American breakfast diners: golden and crisp outside, soft inside. There is one key: the moisture in the grated potato must be squeezed out.
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Ingredients
Method
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- Peel the potatoes and coarsely grate them, and grate the onion too.
- Put the grated potato and onion in a clean tea towel or cheesecloth and squeeze out as much liquid as you can; the water has to go, because that's what makes them crisp.
- Put the squeezed mixture in a bowl, season with salt and pepper and sprinkle with the flour (or starch); toss.
- Heat the oil in a large non-stick frying pan over medium-high heat and press the mixture into 4 flat patties about 1.5 cm thick.
- Cook uncovered for 5-6 minutes on the first side until golden brown; carefully flip and cook for 4-5 minutes more.
- Drain on paper towels and serve hot with ketchup or sour cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't soak the potatoes, because that washes away the starch that holds them together.
- The more water you squeeze out, the crisper they'll be.
- Don't flip too early: let the crust set.
- They can be prepared ahead: half-cooked they keep for 1 day in the fridge, then finish in the pan before serving.
Frequently asked questions
Why do hash browns fall apart?
There's too little starch or you didn't squeeze out enough water; don't move them while cooking and flip only once they're golden.
Can they be frozen?
Yes, shaped before cooking or half-cooked; they can also be cooked from frozen.
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