Have you ever wondered how those hashed, seasoned, tasty, browned patties are made?
It’s relatively simple, and is well worth the effort.
There is no need to drive up to a McDonald’s, early in the morning, for hash browns or to buy them frozen at a local market; just apply some do-it-yourself philosophy into your brain and get to cookin’…
What you’ll need: medium frying pan, grater, knife or potato peeler, 3 potatoes, oil, salt, pepper, sugar (optional).
Hashed Browns – Makes 4 – 6 patties, depending on the size of potatoes.
Rinse the potatoes; peel the skins off using a knife or peeler.
With a grater, grate the 3 potatoes into a plate or bowl.
By the time you get all of them grated, you may notice color changes due to the effects of air hitting the potatoes’ surface area. This is optional, but if you rinse the grated potatoes with water, then squeeze the excess moisture off, it should return back to normal.
Now, shape them into patties – you may have to press them fairly hard; add salt & pepper.
Important step: take the pre-shaped patties, place them on a microwavable plate and microwave for 1 minute. This helps the fine strips, by briefly heating in a microwave, stick together within the patties – due to the sticky starch binding with heat, prior to frying. This also helps cut down on cooking time.
Take the medium skillet, add (enough to fry) the oil of your choice and pre-heat. I usually add additional salt & pepper to the oil, but it is optional.
Once the oil is hot, add the patties.
Fry over medium to medium-high heat.
Recommended for extra browning effects: Turn the hash browns over after one minute of frying, sprinkle a minuscule amount of sugar onto the patties. After another minute of cooking, turn them back over, sprinkle a small amount of sugar on the other side. This helps brown ’em quicker, plus, it adds a good sweet taste. From here, cook to desired crispyness, doneness, etc.
This is great for breakfast or anytime you need a crunchy side dish of potato bliss.