Your mad if you don’t like a crispy, crunchy and super tasty hash brown that takes no longer than 30 minutes to prepare. Treat yourself for breakfast or brunch and try these hash browns!
This dish just shows that potato simply cannot be beaten when it comes to the vegetable department. Just the way they are able to colour and crispen up is heavenly. Understanding how to make a good hash brown is also understanding that potatoes absolutely love fat!! I used both butter and canola oil to fry these hash browns because I wanted them to have that nice buttery flavour, but at the same time, I didn’t want the butter to burn as I was frying them.
Why should you make these hash browns?
First reason, it’s quick and easy. You should easily be able to get these hash browns done in under half an hour. And that’s because your only preparing one ingredient, the potato. So there is no real hard work involved.
Home-made hash browns are also fantastic to make for someone else. I mean, you can’t go wrong when attempting to please someone with crispy bits of golden shredded potato in the morning. It’s the kind of thing everyone loves. I should also mention that these hash browns are gluten-free and if you want to make them vegan, you can simply just replace the butter with a tad more oil or a different oil that may give a different kind of flavour.
How to make smaller hash browns
A grate way to do this (pun intended) is to use an egg ring. As the oil is heating in the pan, place the egg rings inside, then simply add some of the grated potatoes inside the egg ring. A METAL pastry cutter can work too. Now, you can definitely make smaller hash browns without the egg ring just by spooning 1-2 dollops of the grated potatoes in the pan. However, it may not hold as well and using an egg ring (or something similar) just ensures you end up with a nicely moulded, clean looking hash brown.
Once your small hash browns are golden on the first side, you should no longer need the egg ring when your ready flip them over to brown on the other side.
Speaking of flipping, that’s one great perk when making smaller ones, they are much easier to flip!! Although it isn’t all that difficult to flip a big hash brown either, it just takes some extra precision. Now if you want to see how to easily flip the one big hash brown nice and easy, just check out the video in the recipe box below.
One last thing. I used silicone egg rings, so I don’t have to worry about anything sticking to them. However, if you’re rocking the metal egg rings, you may just want to grease them or spray them with cooking spray to ensure the potato doesn’t stick to them.
Thank you so much for following ladies and gents. If you’re subscribed to this blog, you may have noticed that I haven’t posted in a few weeks and I apologise for that. I just needed some time to clear my mind, but I am back in action. So get ready for more awesome weekly posts.
Crispy Hash Browns
- 500 g of peeled red potatoes grated (you can also use a different kind of waxy potato)
- Plenty of Canola oil
- 2 tsp smoked paprika
- 25 g of butter
- Salt and pepper for seasoning
- Pre-heat your oven to 180 degrees C (360F)
- Put a colander over a large bowl, then put the grated potato in the colander.
Add a pinch of salt and a splash of oil to the potato and leave for a minute or 2.
Spend some time squeezing as much moisture out of the potato as you can.
Add your smoked paprika, a touch more salt and a good pinch of pepper then mix through.
Preheat a medium-sized frying pan over high heat, then add about 2 tablespoons of canola oil and your butter.
Lay your grated potato out in the pan evenly, turn the heat down to about medium, then let the potato brown for 6-7 minutes on the first side.
Put a plate over the pan, carefully but confidently turn the hash brown out onto the plate, put the pan back over the heat, add a touch more oil and then gently slide the hash brown back into the pan and cook on the other side for another 5-6 minutes.
Gently slide the hash brown out onto a tray lined with baking paper, or just put it straight in the oven of your pan is oven-proof. Cook for10 minutes in the oven.
- Once the hash brown is crispy and golden brown on both sides, serve it with whatever else you like. Eggs, bacon, BBQ sauce etc.
- Use a nice light oil and butter to fry your hash browns so that the butter doesn't burn so easily.
- Make an effort to squeeze out the moisture in the potato.
- You will be better off using a non-stick pan.
- Use egg rings to make small hash browns.
- Hash browns accompany eggs and bacon really well.