DIY Crispy Hash Browns: Pro Tips for Making Them at Home

Hash browns are a breakfast favorite in the USA, known for their crispy golden exterior and soft, fluffy inside. While they seem simple to make, achieving that perfect crunch can be tricky. Here are some expert tips to help you make restaurant-quality hash browns at home.

Choose the Right Potatoe Russet potatoes are the best choice for crispy hash browns. They have a high starch content and low moisture, which helps in achieving a crisp texture. Yukon Golds work too but may result in a softer bite.

Grate and Rinse Well Grate the potatoes using a box grater or a food processor. After grating, rinse them thoroughly in cold water to remove excess starch. This step prevents them from turning gummy and helps in crisping up.

Squeeze Out Moisture After rinsing, place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. Excess moisture is the main reason why hash browns turn soggy instead of crispy.

Season and Add a Binding Agent Season the potatoes with salt and pepper. If you want extra crispiness, a light sprinkle of cornstarch or flour can help bind them together. Some people also mix in an egg for added structure.

Use the Right Pan and Oil A cast-iron skillet or non-stick pan works best. Heat a generous amount of oil (vegetable, canola, or butter) over medium-high heat before adding the potatoes. The key is to not disturb them for the first few minutes to allow a golden crust to form.

Press and Flip Carefully Spread the potatoes evenly in the pan and gently press them down with a spatula. Cook for about 4-5 minutes per side until golden brown. Flip carefully to maintain the crisp layers.

Drain and Serve Hot Once cooked, place the hash browns on a paper towel to remove excess oil. Serve immediately for the best texture!

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