Crispy Hash Browns

[Guest guest]

Crispy Hash Browns

 

3 tbsps. olive oil

1 lb russet baking potatoes, peeled and grated

salt and pepper

 

Heat 3 tbsps. of olive oil in a large frying pan on medium high heat.

While the pan is heating, squeeze out as much moisture as you can from the

grated potatoes. It's easiest to do this with a potato ricer, using it much like

you would a garlic press. If you don't have a ricer, you can use paper towels to

absorb some of the moisture from the grated potatoes.

When the oil in the pan heats up to the point of shimmering, but not smoking,

add the grated potatoes, spreading them out along the bottom of the pan. The

potatoes should not be too thick in any one place, no more than a half inch

thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift

up one edge of the potatoes and see how done they are. If they have fried to a

golden brown they are ready to flip. Use a large spatula to flip the potatoes

over all at once, or divide the large potato cake into halves or quarters and

flip. Continue to cook until they are golden brown on the bottom.

Makes 4 servings.

 

 

[Guest guest]

Thanks for posting this! I can't wait to try it out, I can never

cook these right and never thought about drying out the potatoes!

 

, " AJ " <coolcook wrote:

>

> Crispy Hash Browns

>

> 3 tbsps. olive oil

> 1 lb russet baking potatoes, peeled and grated

> salt and pepper

>

> Heat 3 tbsps. of olive oil in a large frying pan on medium high

heat.

> While the pan is heating, squeeze out as much moisture as you can

from the grated potatoes. It's easiest to do this with a potato

ricer, using it much like you would a garlic press. If you don't

have a ricer, you can use paper towels to absorb some of the

moisture from the grated potatoes.

> When the oil in the pan heats up to the point of shimmering, but

not smoking, add the grated potatoes, spreading them out along the

bottom of the pan. The potatoes should not be too thick in any one

place, no more than a half inch thick. Sprinkle some salt and pepper

on the potatoes. After a few minutes, lift up one edge of the

potatoes and see how done they are. If they have fried to a golden

brown they are ready to flip. Use a large spatula to flip the

potatoes over all at once, or divide the large potato cake into

halves or quarters and flip. Continue to cook until they are golden

brown on the bottom.

> Makes 4 servings.

>

>