Best Hashbrowns Ever
Posted on | October 6, 2010 | 12 Comments
- Image by Premshree Pillai via Flickr
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:
- Potatoes
- 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!
Tags: Cooking > Food > Fruit and Vegetable > Hash browns > Potato
Comments
12 Responses to “Best Hashbrowns Ever”
Leave a Reply
Live your dreams and your passions.
Isn't that why you left home in the first place?
Need Secure Transportation in Lima?
Enjoy Your Time in Peru More by Taking
About
I got tired of life happening while I made other plans, so I quit my job and came to Peru. I live here with my Peruvian husband, two sons, three dogs and various other family members, depending on the weather.
Watch LIVE TV from the US for Free!
Thinking of Moving Overseas?
Expat Women Blog Directory
October 6th, 2010 @ 19:53
Ahh… it’s recipes like this that make me wish I was still eating potatoes (regularly and without guilt). Great tip about getting the water out. I never realized that was the problem. They look delicious!!
Jackie Lee´s last [type] ..You Can’t Get Bold Results with Timid Effort
October 6th, 2010 @ 20:04
Yeah – I used to make them too thick, and didn’t know about the moisture either – and they’d come out more like flattened mashed potatoes – all mushy.
October 6th, 2010 @ 20:20
[...] This post was mentioned on Twitter by Jackie Lee, Fnnkybutt. Fnnkybutt said: Best Hashbrowns Ever (if I do say so myself!) http://su.pr/1KBixB [...]
October 7th, 2010 @ 11:09
I never knew….you taught your mother something
July 18th, 2011 @ 17:07
I’ve never been able to make hash browns before like they do in my favourite greasy spoon… until now. Mmmm.
August 11th, 2011 @ 00:03
I love Hashbrowns. Every time there’s an occasion in our house, I always tell my mom to cook hashbrowns for me. My mom never failed to cook the best hashbrowns ever.
August 21st, 2011 @ 19:29
Yes, if you squeeze out the excess moisture, you can get those nice golden brown crispy hash browns.
I never tried a rolling pin though. Just the paper towel. Hmmm.
December 15th, 2011 @ 21:44
Awesome, but does anybody know a restaurant in Lima where I can get these?? Around Park Kennedy would be great. Thanks!
December 15th, 2011 @ 21:45
Yeah, not even McDonald’s serves them…
December 15th, 2011 @ 22:19
Try La Tiendecita Blanca by Parque Kennedy – They have a dish called the “Rosti potatoes” that is fried potatoes, pretty much just like hashbrowns.
August 22nd, 2012 @ 10:44
Got nice hashbrowns here from McDonalds. But I’ll to follow your recipe. Seems easy to prepare.
August 22nd, 2012 @ 17:47
McDonald’s here in Peru doesn’t serve breakfast!! Such a bummer – I’d love to have a Sausage McMuffin once in a while!