#SHREDDED HASH BROWNS HOW TO#

#SHREDDED HASH BROWNS HOW TO#

I think they would be especially great with this broccoli cheddar frittata.Ĭook up these hash browns for a casual weekend breakfast or serve them to friends for brunch! Watch How to Make Hash Browns Homemade hash browns go great with eggs, cooked any which way (here are all of my egg recipes).

Cooking over moderate heat and stirring the potatoes every couple of minutes ensures that you don’t burn your hash browns.

Cooking the potatoes with garlic, powder onion powder and olive oil makes them far more flavorful than diner hash browns.

Rinsing the grated potatoes and drying them well removes excess starch and helps the potato cook to irresistible, crispy perfection.

They offer more complex flavor than standard hash browns, too, since they’re cooked in olive oil with garlic and onion powder until golden and crispy. Regardless, these hash browns are a more nutritious option than diner hash browns cooked in highly refined vegetable oil. I assume the nutrition facts offered under the recipe are a little inflated in fat content, but I can’t account for how much oil is left in the pan and on the paper towel.

Lastly, you’ll transfer the hash browns to a plate lined with a paper towel to absorb some of the excess oil. That’s just long enough for the potatoes to get crispy stirring ensures that some of the potatoes don’t burn while the rest are left uncooked. If you follow my recipe, you’ll stir the potatoes and press them back down against the skillet every two minutes. Depending on your pan and your stove, it’s just too easy to burn your food over medium-high or high heat. Cooking over high heat is tricky no matter what kind of oil you’re using. I cook these hash browns over medium heat just to be safe. Yep! Extra-virgin olive oil actually has a pretty high smoke point (around 400 to 425 degrees Fahrenheit, contrary to what you might have heard over the years). My other trick to making these hash browns remarkably delicious is to cook them in extra-virgin olive oil. I’ve used this trick with my roasted breakfast potatoes, potato wedges and mashed potatoes, too. The garlic and onion powder flavors are subtle, but they make these golden hash browns absolutely irresistible. To enhance the flavor, I tossed grated potato with salt, garlic powder and onion powder before cooking. Basically, all you have to do is grate up some potato, rinse off the starch, squeeze it dry, and cook the potato in a skillet with oil until crispy.

Soggy hash browns have no business on my plate. Hash browns seemed like the easiest way to incorporate crispy potatoes.

However, I’ve been working on a breakfast burrito recipe on the request of several readers, and everyone has suggested including potatoes. I’ve always associated hash browns with classic diner fare, and left them there.

Shredded hash browns