Before the advent of the internet… before I procured the extra funds to voluntarily relinquish on a monthly basis to satellite TV companies… before cookbooks were invented…
Ok, maybe not that far back…
I made homemade hash browns that were unequivocally disastrous as painfully apparent by their shamefully slimy silhouette.
I couldn’t figure out where I’d went wrong. I had peeled and shredded and pampered my potatoes before frying them in piping hot grease and couldn’t for the life of me understand why I couldn’t attain the golden color that hash browns were so destined to attain.
Hash Browns were supposed to be light, crisp, golden brown ultra-mini french fries.
The hash browns I made resembled densely shredded, dried globs of peppered mush.
I decided right then and there that homemade hash browns were archaic and that the hash browns I’d had in restaurants were clearly of the new age frozen variety which I have been using ever since.
Fast forward 13 years and 127,356,830 cooking shows later… and I finally learned the secret to light, crispy homemade hash browns.
Thank you Sunny Anderson.
And now that Sunny has so kindly divulged the secret, which I’m sure was never really a secret to anyone other than sheltered, isolated ranch wives like myself, I will kindly pass the word on to you all.
The secret, you see, is draining the liquid from the seemingly dry enough shreds of potatoes before you fry them.
Here’s my new recipe for Crispy Homemade Hash Browns:
First off, pour enough oil in your skillet to just coat the bottom.
Turn on medium high heat.
Then prep your potatoes.
If your taters have a thick skin, peel ’em.
Next, grab your shredder and start shredding your potatoes. This step goes quicker than you think.
Place your shredded hash browns on a clean kitchen towel…
wrap them up in a bundle….
and squeeze the potato juice out. Sometimes, if I don’t want to dirty a kitchen towel, I just grab a handful at a time and squeeze the juice out little by little.
Now you’re potatoes are ready for the frying pan!
Simply add them in a thin layer to your hot oil and fry, turning as needed, until golden brown. Remember to season both sides with salt and pepper.
Crispy Homemade Hash Browns
Oil for frying
3 Large Potatoes, peeled, shredded and drained
In a large skillet, add enough oil to coat the bottom. Heat over medium flame. Once oil is hot, add peeled, shredded, drained potatoes to hot oil in a thin layer. Sprinkle with salt and pepper. Once the edges begin to brown, flip the hash browns over and brown the other side. Sprinkle once again with salt and pepper. Once brown and crisp, remove from pan and transfer to a paper towel lined plate before serving.