If you’ve ever tried to make hash browns at home, but when it comes time to tuck in, they’re floppy and soggy, then you know it can be a challenge. The perfect hash brown should be golden and crispy on the outside, and according to top chefs, there is one way to achieve this.
It’s not a hard change to make – in fact, all it takes is patience. According to allrecipes.com, the biggest mistake home cooks make with hash browns is being impatient. Tanner Pennington, who cooks between 500 and 1000 servings of hash browns weekly as the chef and kitchen manager at Morning Story in Denver, Colorado, told the website that they need time.
He said: “People often try to flip them too early, which results in soggy hash browns that lack a crispy texture.”
If you want to rustle up some home made hash browns, he recommends a cook time of five to seven minutes for the first side without moving it. After this time has passed, use a spatula to flip and crisp the second side.
The whole frying process shouldn’t take very long – around 10 to 15 minutes, but when you’re excited to eat your delicious home made browns this can feel like a lifetime.
You should make sure your frying pan is over a medium high heat to get them nice and golden – and don’t fear the fat.
For optimum frying, you need a nice layer of oil – about half an inch.
Work in smaller batches so you don’t overcrowd your pan and lead to the hash browns steaming rather than frying. An overcrowded pan will lead to a soggy finished product.
When it comes to preparing your hash browns, use a box grater to shred them and then rinse the excess starch from the shredded potatoes until the water runs clear. From here, squeeze out all of the water – they need to be bone dry before you shape and fry them.
Don’t be scared to add some seasoning to the mix – garlic and onion powder, smoked paprika and oregano are some favourites.