Posted on | October 6, 2010 | 12 Comments
Since I was talking so much about potatoes lately, I figured I’d give y’all another really delicious but really easy recipe with potatoes.
I also went with this because I was feeling really lazy today, and not up to writing a big long post. Don’t judge me, please.
Actually, I don’t think you will after you try these hashbrowns!
Hashbrowns are one of my favorite ways to have potatoes. The trick is getting them really crispy. There are two things to keep in mind for that – don’t make them too thick, and get as much moisture out of the potatoes as you can.
I use a large potato per person – I’d say it’s a pound to a pound and a half for 4 people. I use the papa blanca, because it’s really good for frying – if you’re not in Peru, use whatever potato you have available that makes good french fries.
Basically, the ingredients here are:
- Oil for frying
- salt/pepper to taste
- Peel the potatoes, and grate them using a food grater – You can probably use a food processor for this if it has a grating blade.
- Put the oil in a large frying pan and heat it to medium high heat; if it’s smoking, it’s too hot. A couple or three tablespoons of oil should do.
- While the oil heats, put your shredded potato between a couple layers of paper towels and press it as hard as you can to remove the water. I actually put a layer of paper towel over a section of newspaper, toss on the taters, then another couple layers of paper towel and newspaper on top (don’t put the potatoes directly on the newspaper! Then I roll it as hard as I can with a rolling pin.
- When the oil is ready, spread a layer of potatoes over the bottom of the pan, about one-half inch thick. Sprinkle the top with salt and pepper.
- Let it fry for about 3 minutes, then use a spatula to lightly lift one edge and see if it’s reached a light golden brown. If it has, flip it! If not, let it fry a little more until it does.
- Continue cooking until the other side of your hashbrown is also a golden brown, then remove it from the pan. If you like, you can drain it on a paper towel to remove some of the oil.
- Repeat until you’ve used up all your grated potatoes.
And that’s it!
- Tip: If your hashbrown is too big to flip, you can cut it in half to make it easier.
- This goes really good with golf sauce. Or just a little Louisiana hot sauce!
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