DINER HASH BROWNS
I hear the same common complaints about hash browns:
They aren’t cooked through
One side is cooked less than the other
They have no flavor…they just taste like potato
I have devised an easy, at home way to make perfect hash browns like you get in a diner. My recipe also makes them fairly healthy as well. If you want hash browns that are crispy brown on the outside and cooked through in the middle, follow this formula exactly, right down to the type of oil used. I have tried this recipe with Canola and vegetable oils and every time the olive oil works best because of what we call its “smoking point.” Trust me.
Make sure you only turn the potatoes once as directed below. While they are simmering in step #6 you can “shake” the pan slightly to slide the potatoes around and keep them from sticking
2 Waxy potatoes, skins left on (Russett/baking potatoes are traditional and work fine, but I recommend white/yellow wax potatoes. Yukon golds may be too creamy for this dish. Red potatoes do work as well.)
¼ cup extra virgin olive oil
Salt & pepper to taste
Serves 2
1. Using a cheese grater, slide the raw, cleaned potatoes along the side grating them
2. Pick up the grated potatoes in your hand and squeeze the potatoes tightly into a ball, squeezing out the water that naturally gathers inside. Do this twice then spread the potatoes back out on top of themselves, similar to a hash brown patty.
3. In a medium sauté pan, heat olive oil over high heat until just smoking.
4. Carefully place potatoes in the pan and immediately lower heat to medium.
5. Sprinkle your desired amount of salt and pepper over the top of the potatoes.
6. Allow potatoes to simmer for 4 minutes, then turn. Repeat salt and pepper on the cooked side.
7. Cook for an additional four minutes and serve either as a round hash brown (since most frying pans are round this is the natural shape that occurs) or by slicing them into rectangular traditional hash brown shapes.
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