I totally don’t utilize potatoes enough in my kitchen. They’re cheap and can be used about a bazillion different ways. So, when someone asked me for a tutorial on how to make crispy hash browns, I was on it! Besides, I like making an indulgent breakfast on the weekend to celebrate the time off and these crispy hash browns made the perfect base for what I like to call my “ultimate hash browns”. Scroll to the bottom of the post to check out what I topped my hash browns with that made them so ultimate. 😉
I’m sure everyone makes their hash browns differently, but there are three things that I have found to be key to making really great, golden brown hash browns:
Yes, that’s right, OIL. Hash browns are fried and there’s just no way around that, aside from not eating them. If you don’t use enough oil the potatoes will be dry and tend to go from white to burnt. Use enough oil and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.
Also on that note, you’ll want to use an oil with a high smoke point, so something like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor to hash browns, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have patience to clarify any butter, so I just used canola oil. #lazybutt
I used my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.
Using oil prevents food from sticking and helps to add another layer of seasoning as you cook.
Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust and the long strands will kind of break down. So, LEAVE THEM BE. 🙂 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up. Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy.
I totally don’t utilize potatoes enough in my kitchen. They’re cheap and can be used about a bazillion different ways. So, when someone asked me for a tutorial on how to make crispy hash browns, I was on it! Besides, I like making an indulgent breakfast on the weekend to celebrate the time off and these crispy hash browns made the perfect base for what I like to call my “ultimate hash browns”. Scroll to the bottom of the post to check out what I topped my hash browns with that made them so ultimate. 😉
Hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.
While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I like because I live in Louisiana and we put it on EVERYTHING, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.
Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes, or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet… and they’ll generate steam again and make everything mushy.
While a non-stick pan seems to ensure right in its name that food wont stick to it during the cooking process, Our Everyday Life argues that a cast iron skillet is actually the best tool for making hash browns. A properly seasoned cast iron skillet does a better job at giving potatoes the picture-perfect golden brown color and ideal level of crispiness, not to mention that the coating on a non-stick pan can wear off over time, causing a build-up of food residue that can lead to sticking.
After adding some butter, vegetable oil, or bacon grease to your preheated pan, its time to toss in the potatoes. Patience is your friend here, as you do not want to flip the hash browns too early. Watch closely for the bottom of the potatoes to transform into a beautiful golden brown color — typically an eight to 10 minute process, per Our Everyday Life — to again avoid any sticking before crisping up the other side. Enjoy!
The recipe for cooking up a plate of Waffle House-grade hash browns at home is relatively simple — grate up a few potatoes and season with salt, pepper, and any other spices youd like to take your taste buds on a ride. However, there are a few crucial steps in the methodology of making the dish so it crisps up correctly without sticking to the pan along the way, starting with rinsing you shredded potatoes to remove some of the excess starch, per Bon Appétit. After their bath, the outlet says youll also want to remove as much moisture as possible before cooking. Our Everyday Life suggests the best way to do this is by tamping them between paper towels. This step is key to achieving the satisfying crunch that can make or break your hash browns.
Michigan State University says you can be sure your cast iron skillet is preheated to the correct temperature by doing the pop and sizzle test with a few droplets of water. If the water immediately vaporizes, the pan is too hot. If it puddles up, Our Everyday Life explains that the pan is not hot enough. Ideally, youre looking for the droplets that sizzle and “balls up in the pan” as an indication that its at the right temperature for your hash browns to slide clean onto your plate.
The potato can be transformed into countless different dishes, including the ever popular breakfast food hash browns for a crunchy and comforting addition to your meal. Originally known as “hashed brown potatoes,” the crispy, chopped-up spud began appearing on menus as early as the 1890s, according to Barry Popik, and has now become a staple on diner menus across America.
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FAQ
How do you keep hashbrowns from sticking to cast iron?
Why is everything sticking to my cast iron skillet?
What kind of oil is best for hash browns?
Can you cook hash browns in a cast iron skillet?
First off, pans coated with a non-stick surface don’t brown foods as well as a properly seasoned cast iron skillet. For hash browns, you definitely want the golden, evenly-cooked crispness that a cast iron skillet can provide.
How do you keep hash browns from sticking to a frying pan?
Some may suggest that the best way to keep hash browns from sticking to a frying pan is to use a non-stick pan. The sticking problem isn’t as simple as that, however. First off, pans coated with a non-stick surface don’t brown foods as well as a properly seasoned cast iron skillet.
Do hash browns stick to a pan?
However, cooking hash browns doesn’t always have to be so difficult; in fact, there are some secrets to making sure that they don’t stick to the pan. The most obvious solution to keep your hash browns from sticking would be to use a non-stick pan.
Can you cook Hash Browns on a stovetop?
The stovetop is the go-to cooking method for many hash brown enthusiasts. Not only are these potatoes easy to bring together and cook on a small skillet, but they also allows you to keep a wary eye on the hash as it cooks. After all, we want crispy — not burnt. Our favorite type of pan to fry up hash browns in is a cast iron skillet.