These crispy hash browns are the perfect addition to any breakfast or brunch. Follow this recipe to achieve golden, crunchy hash browns that everyone will love.
Ingredients:
- 14 oz (400 g) potatoes
- 2 oz (50 g) onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 egg
- ¼ teaspoon red chili flakes (optional, for a spicy kick)
- ⅓ teaspoon ground black pepper
- ⅔ teaspoon salt
- 3 fl oz (80 ml) vegetable oil, for frying
Instructions:
- Prepare the Potatoes:
- Peel the potatoes and shred them using a grater or food processor.
- Place the shredded potatoes in a large bowl, cover with cold water, and let soak for 5 minutes. This step helps remove excess starch, enhancing their crispiness.
- Drain and Dry:
- Drain the potatoes and rinse them under cold water.
- Use a cheesecloth or a clean kitchen towel to squeeze out as much moisture as possible. The drier the potatoes, the crispier your hash browns will be.
- Mix Ingredients:
- Return the dried potatoes to the bowl.
- Add the chopped onion, all-purpose flour, egg, red chili flakes (if using), black pepper, and salt.
- Mix thoroughly to combine all ingredients evenly.
- Cook the Hash Browns:
- Heat the vegetable oil in a large skillet (preferably cast iron for even heat distribution) over medium heat.
- Once the oil is hot, add the potato mixture, spreading it into an even layer. Press down lightly with a spatula to compact the mixture.
- Fry Until Crispy:
- Cook the hash browns for 5-7 minutes on each side or until each side is golden brown and crispy.
- Do not overcrowd the pan, and avoid moving the hash browns too much as they cook.
- Serve:
- Once cooked, transfer the hash browns to a plate lined with paper towels to drain any excess oil.
- Serve hot with your choice of toppings like ketchup, sour cream, or a fresh poached egg.
Serving Suggestions:
- Serve alongside scrambled or poached eggs for a complete breakfast.
- Pair with bacon or sausage for a hearty meal.
- Top with avocado slices and a sprinkle of fresh herbs for a nutritious twist.
- Serve with a side of fresh fruit or a green salad for a balanced meal.
Cooking Tips:
- Use Starchy Potatoes: Russet potatoes are ideal for hash browns because of their high starch content, which helps them crisp up nicely.
- Dry the Potatoes Well: Removing as much moisture as possible is key to achieving crispy hash browns.
- Don’t Overcrowd the Pan: Cook the hash browns in batches if necessary to ensure they cook evenly and get crispy.
- Use a Cast Iron Skillet: For the best results, use a cast iron skillet, which distributes heat evenly and helps achieve a perfect crispy texture.
Nutritional Benefits:
- Potatoes are a good source of vitamins C and B6, potassium, and fiber.
- Onions add antioxidants and vitamins, contributing to overall health.
- Eggs provide high-quality protein and essential nutrients.
Dietary Information:
- This recipe is vegetarian.
- To make it gluten-free, use a gluten-free flour alternative.
- Adjust the seasonings and oil amount to fit low-sodium or low-fat dietary needs.
Storage:
- Store any leftover hash browns in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat or in the oven until warmed through and crispy.
Why You’ll Love This Recipe:
- It’s a classic comfort food that’s simple to make and delicious to eat.
- The hash browns are crispy on the outside and tender on the inside.
- They pair well with a variety of dishes, making them a versatile addition to any meal.
Conclusion:
These crispy hash browns are a delightful and satisfying addition to any breakfast or brunch. With their perfect texture and savory flavor, they’re sure to become a favorite. Enjoy this easy-to-make recipe with your family and friends for a comforting and delicious meal!