Hash browns are one of the best breakfast foods out there, but they can be tricky to get right at home – luckily a top chef has shared their tips for crispy, golden brown hash browns
For those home chefs who’ve encountered the letdown of soggy hash browns, it might be time to try the method of a top chef for that perfect golden crunch.
Achieving amazing hash browns isn’t about complicated methods but rather by having patience and trusting the process. Foodie website allrecipes.com says that people getting impatient can be one of the main reasons for a failed batch.
Chef Tanner Pennington, famed for cooking up to 1,000 servings weekly at Morning Story in Denver, told the site: “People often try to flip them too early, which results in soggy hash browns that lack a crispy texture.”
So how do you achieve a flawless homemade hash brown? Tanner’s advice for that irresistible outer crisp is to allow the first side a good five to seven minutes of undisturbed cooking time. Then, with a spatula, flip over and cook the other side for the same amount of time.
While letting your hash browns sizzle away for a total of 10 to 15 minutes may seem a long time when hunger strikes, it’s essential for that crisp finish. A medium-high heat and a generous half-inch layer of oil will also help you get that perfect finished texture.
Avoid overloading your pan when cooking to prevent your hash browns from steaming instead of frying, which could result in a soggy end product.
To prepare your hash browns, use a box grater for shredding, then rinse off surplus starch from the shredded potatoes until the water is clear. After this, ensure you squeeze out all the water — they must be completely dry before you mould and fry them.
And don’t forget to add some seasoning into the mix — garlic and onion powder, smoked paprika and oregano are some popular choices. Form them into the shapes you want, pour over a bit of melted butter, then commence with frying.