Wednesday, April 27, 2016

Hash browns for potato lovers

When I think about Traditional American breakfast, I imagine fluffy crisp hash browns served in a large skillet and children fighting over who gets the bigger portion of this delicious potato dish. Because we all love potatoes, this is our family-favorite breakfast to jump start the day!

The key to success in this recipe is to properly remove the excess liquid from potatoes after grating into fine pieces. By doing so, they cook up perfectly crispy on the outside but light and fluffy on the inside. If you are cooking bacon or sausages, use the same pan to cook the potatoes. This will make your potatoes extra tasty.

Hash browns recipe
(serve 4)

2 to 3 whole potatoes
a pinch of salt
a pinch of black pepper
oil for cooking

Peal and grate the potatoes into fine pieces using cheese grater or slicer.

2.    Wrap the grated potatoes using a cheesecloth, and twist to remove excess liquid.

3.    Heat generous amount of oil on a skillet over low to medium heat. Fill the surface of the pan with potatoes to create a thick and large pancake-like shape. Season with salt and pepper and cook for few minutes.

4.    Once the bottom side turns golden brown, flip the pancake and continue to cook until potatoes are browned all over. Adjust the heat to low or medium accordingly. The hash browns are ready once the potatoes are fully cooked and both sides look crispy.

5.    Serve with ketchup on a plate with bacon, eggs, sausages, or toast on the side!

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