🥔Grating the potato to the perfect size is crucial for making crispy hashbrowns.
🔥Removing moisture from the grated potato ensures a crispy exterior.
🍳Cooking the hashbrowns on medium-low heat for 15 minutes on each side achieves the perfect golden brown color.
🧂Seasoning the shredded potato with salt and pepper adds flavor.
⏰Patience is key - resist the temptation to flip or touch the hashbrowns for the first 15 minutes.
What type of potato is best for hashbrowns?
—Russet potatoes are commonly used for hashbrowns, but you can also use Yukon Gold or red potatoes.
Why is it important to remove moisture from the grated potato?
—Removing moisture helps the hashbrowns become crispy instead of soggy.
Can I use butter instead of olive oil?
—Yes, you can use butter if you prefer, but olive oil is a healthier option.
Can I cook the hashbrowns on high heat for faster cooking?
—No, cooking them on medium-low heat allows them to cook evenly and develop a nice golden color.
Can I add onions or other ingredients to the hashbrowns?
—Yes, you can add onions, cheese, or other ingredients to customize your hashbrowns.
00:00Making perfect hashbrowns is easy but requires 30 minutes of cooking time.
00:30Start by peeling and grating a russet potato or any other preferred potato variety.
01:15Squeeze out the moisture from the grated potato using paper towels.
02:50Preheat a pan with olive oil on medium-high heat.
03:10Spread the grated potato evenly in the pan and cook for 15 minutes without touching.
05:55Carefully flip the hashbrowns and cook for another 15 minutes.
07:10Remove the hashbrowns from the pan and enjoy their crispy and golden exterior.
07:45Remember to squeeze out moisture, preheat the pan, and be patient while cooking for the best results.
