Good, old-fashioned hash browns as you might expect in a restaurant. They go perfectly well with hot pepper sauce and ketchup! (Yes, ketchup. Don’t @ me.)

If you think that potatoes make every meal better then welcome to the club. This applies to us too; we love breakfast potatoes particularly. I mean who can decide which kind of breakfast potato they should make? I am saying it’s like choosing between your own children.

But now if it is crispy potatoes that remind you of your favorite greasy spoon, here is a recipe for hash browns that you should try out.

These shredded potatoes are formed into pancake-like hash browns and lightly pan-fried for the perfect crispy texture that will pair deliciously with any breakfast dish. Or any meal, honestly.

Making Hash Browns

Believe it or not, making crispy hash browns is really simple. Firstly, shred your potatoes however method suits you – whether through using a grater food processor, or mandolin slicer.

Rinse the potatoes until water runs clear and then drain them completely pressing out any remaining liquid-this further helps in the crispiness of the hash browns – imagine squeezing out a wet cloth but this time with potato shreds- the funny feeling isn’t it?

Then you will need to include binding agents such as flour and egg as well as other ingredients or seasonings.

Though this recipe calls for onions but also cheese, cayenne pepper, or garlic could be added. In short, anything makes you happy and won’t lead to an intervention from your family members.

Shape your hash browns into patties (either one big hash brown or multiple small pancake-like ones) and fry them in oil for about five minutes on each side.

Crispy Hash Browns Tips

To keep your hash browns crispy heat up the oil till sizzling before adding the patties then wait until one side turns golden before flipping over. Don’t be tempted to flip too early. It’s like flipping pancakes but with more risk of oil burn.

Make thinner hash browns as they will get crispier and cook more evenly. Besides, thinner hash browns mean you are allowed to eat more, which is a bonus in my book.

What Kind of Potato is Best for Hash Browns?

If you care about the crisp (and let’s be honest, who doesn’t?), then you should use starchy potatoes, like russets or Idahoes. The only disadvantage is that the starchiness may cause the hash browns to crumble. Think of them as the potato world’s precious prima donnas.

So if you want your hash browns to stick together easily, then use waxy potatoes such as new potatoes, Yukon Golds, or red potatoes. These have the highest moisture level and hence will remain stuck together in a pan while not really turning out as crispy as their starchy counterparts A trade-off. Choose wisely.

How can I get the potatoes to stick together in hash browns?

Moisture is the worst offender when it comes to hash browns falling apart on you. You want to make sure that the potatoes are dried off before they are added to the flour and egg mixture.

If you wring them out in a cloth or use a salad spinner, they will be as dry as possible for your purposes. For this reason, one may also talk to them about how important it is for them to be dry.

Additionally, if you fear that your hash browns will fall apart, you could try using a different type of potato. Using waxy potatoes, they will stay together but not be as crispy as desired. Adding other ingredients that serve as binders is another option.

Cheese helps as an addition because it melts and forms like glue for all the mashed potatoes in one piece. And also cheese.

Ingredients:

• 2 russet potatoes (medium), shredded

• ½ onion (medium), minced

• ¼ cup all-purpose flour

• 1 egg (large)

• 1 cup oil for frying, or as needed

• Salt and pepper to taste

Directions:

1. Gather ingredients at once. (And try so hard not to eat all of them before starting cooking by following this recipe).
2. Clear water rinse of shredded potatoes followed by straining and squeezing.
3. The rind should be placed in a bowl with other items including onions, eggs, and flour.
4. In a thick large skillet heat ¼ inch of oil on medium-high heat until it sizzles; then put potatoes that form about ½ inch thick layer onto the pan’s surface covering its bottom entirely or forming separate piles akin to pancakes.
5. Cook until golden brown on one side only then flip over and cook until golden brown on the second side – five minutes per side at least; if you are making a big one-pan cake, cut it into quarters for easy handling while flipping.
6. Take out of the pan and drain on a paper towel-lined plate. Salt and pepper before serving immediately.
7. Serve hot!

RELATED: Fettuccine Alfredo To Die For Recipe

These old-fashioned hash browns are perfect with hot sauce and ketchup; they make a great addition to any breakfast table. Enjoy crispy, golden brown goodness that is comfortingly delicious; this classic diner favorite can be had right at home!