TasteToronto | Crispy Hash Browns

Crispy Hash Browns

Moderate

Crispy Hash Browns

Crispy Hash Browns

Method

Crispy Hash Browns 18 Steps

  • Step 1

    Wash, peel and dice your russet potatoes. Dice them finely so they are are smaller than 1 centimetre cubed. It is better to dice them too small than too large. If they are diced too large, you risk the chance of your hash browns not holding together when you fry them.

  • Step 2

    Place your diced potatoes in a bowl of water so they do not turn brown (oxidize) as you dice.

  • Step 3

    Rinse your potatoes after you are done dicing and use a strainer to help you.

  • Step 4

    In a large saucepan, add 2 1/2 tablespoons of neutral oil. Place your diced potatoes (water drained) in the saucepan and fry on medium heat, stirring the entire time so potatoes do not brown or form a crust.

  • Step 5

    Add salt to potatoes and stir in. Start with 1 teaspoon and add more later if necessary.

  • Step 6

    Cook for about 5 to 7 minutes until potatoes are tender but not cooked. You can taste for salt at this point as well. They should taste just underdone when you bite into them.

  • Step 7

    Take potatoes out of pan, place them in a bowl and let cool for about 2 minutes and add 6 to 7 tablespoons of cornstarch.

  • Step 8

    Mix the cornstarch into potato cubes well until it is evenly distributed.

  • Step 9

    Try and squeeze some of the cornstarch coated potato into your hands and form into a ball. It should stick together and not crumble apart. If it is crumbling apart, it is likely that potatoes were cut too big, potatoes are not cooked enough or there is too little cornstarch.

  • Step 10

    If it is crumbling apart, add 1 tablespoon more cornstarch and 1 tablespoon of water to add moisture.

  • Step 11

    Place parchment-lined baking sheet on a work surface. Form your hash browns with your hands, pressing them into your palms with your fist and pressing them onto the parchment paper forming a rounded rectangle. You can make your hash browns as thin or thick as you want but they should be not be thinner than half an inch. Even when done correctly, hash browns will still be delicate so use spatula (or very carefully use fingers) when picking them up.

  • Step 12

    Place your formed hash browns in the fridge for about 10 minutes while you prepare your hot oil.

  • Step 13

    In a deep pan, add enough oil so you have about 2 inches of oil in your pan.

  • Step 14

    Heat oil until it is 350°F or until the end of a wooden spoon bubbles when placed into oil.

  • Step 15

    Carefully, using a spatula, take your hash browns off your baking sheet and place them into the hot oil about 3 at a time. Immediately, when you place them in the oil, run the spatula beneath it to make sure it does not stick.

  • Step 16

    Fry for about 5-6 minutes or until deep golden and crispy on the outside. Flip half way through frying so both sides cook and brown evenly.

  • Step 17

    Place cooked hash browns on a paper towel lined rack and let drain.

  • Step 18

    Finish with flaky salt and enjoy your crispy hash browns at your next brunch! They are phenomenal! Like McDonald's hash browns but better!

Tags:

Breakfast Recipe

Potatoes

Crispy Potatoes

Hash Browns

Crispy Hash Browns

Moderate

Crispy Hash Browns

Nadia Boachie
written by

Nadia Boachie

Crispy Hash Browns

Yields:

Serves 10

Prep Time:

1 hours 0 mins

Cook Time:

0 hours 20 mins

0.0

Rate This Recipe

Breakfast & Brunch

Ingredients

Crispy Hash Browns

  • 750 grams Russet potatoes, diced

  • 1 1/4 teaspoon salt

  • 6-7 tablespoons cornstarch

  • 2 1/3 tablespoons vegetable oil

  • 3 cups (or more) vegetable oil, for frying

  • Flaky salt, to finish

Send list of ingredients to myself

Method

Crispy Hash Browns 18 Steps

  • Step 1

    Wash, peel and dice your russet potatoes. Dice them finely so they are are smaller than 1 centimetre cubed. It is better to dice them too small than too large. If they are diced too large, you risk the chance of your hash browns not holding together when you fry them.

  • Step 2

    Place your diced potatoes in a bowl of water so they do not turn brown (oxidize) as you dice.

  • Step 3

    Rinse your potatoes after you are done dicing and use a strainer to help you.

  • Step 4

    In a large saucepan, add 2 1/2 tablespoons of neutral oil. Place your diced potatoes (water drained) in the saucepan and fry on medium heat, stirring the entire time so potatoes do not brown or form a crust.

  • Step 5

    Add salt to potatoes and stir in. Start with 1 teaspoon and add more later if necessary.

  • Step 6

    Cook for about 5 to 7 minutes until potatoes are tender but not cooked. You can taste for salt at this point as well. They should taste just underdone when you bite into them.

  • Step 7

    Take potatoes out of pan, place them in a bowl and let cool for about 2 minutes and add 6 to 7 tablespoons of cornstarch.

  • Step 8

    Mix the cornstarch into potato cubes well until it is evenly distributed.

  • Step 9

    Try and squeeze some of the cornstarch coated potato into your hands and form into a ball. It should stick together and not crumble apart. If it is crumbling apart, it is likely that potatoes were cut too big, potatoes are not cooked enough or there is too little cornstarch.

  • Step 10

    If it is crumbling apart, add 1 tablespoon more cornstarch and 1 tablespoon of water to add moisture.

  • Step 11

    Place parchment-lined baking sheet on a work surface. Form your hash browns with your hands, pressing them into your palms with your fist and pressing them onto the parchment paper forming a rounded rectangle. You can make your hash browns as thin or thick as you want but they should be not be thinner than half an inch. Even when done correctly, hash browns will still be delicate so use spatula (or very carefully use fingers) when picking them up.

  • Step 12

    Place your formed hash browns in the fridge for about 10 minutes while you prepare your hot oil.

  • Step 13

    In a deep pan, add enough oil so you have about 2 inches of oil in your pan.

  • Step 14

    Heat oil until it is 350°F or until the end of a wooden spoon bubbles when placed into oil.

  • Step 15

    Carefully, using a spatula, take your hash browns off your baking sheet and place them into the hot oil about 3 at a time. Immediately, when you place them in the oil, run the spatula beneath it to make sure it does not stick.

  • Step 16

    Fry for about 5-6 minutes or until deep golden and crispy on the outside. Flip half way through frying so both sides cook and brown evenly.

  • Step 17

    Place cooked hash browns on a paper towel lined rack and let drain.

  • Step 18

    Finish with flaky salt and enjoy your crispy hash browns at your next brunch! They are phenomenal! Like McDonald's hash browns but better!

Tags:

Breakfast Recipe

Potatoes

Crispy Potatoes

Hash Browns

Crispy Hash Browns