Crispy Hash Browns
There are few things that belong on a breakfast plate more than a good, crispy hash brown. When they are done right, they have a golden crust on the outside and stay tender all the way through. This is the method I have relied on for years to get that crunch every time.
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The first step is choosing the right potato. A russet is what you want here. Peel it and grate it using the large side of your grater. Once those potatoes hit the water, you will see the starch start to cloud it up, and that starch has to go.
Rinsing is the most important part of this whole process. Rinse the grated potatoes several times until the water runs clear. Do not stop early. Getting rid of that starch is what lets the potatoes brown instead of turning gummy in the skillet.
Once rinsed, drain them well and move on to drying. Use a clean kitchen towel, not paper towels, and press the potatoes firmly to pull out as much moisture as possible.
Tip: Dry potatoes are the secret to crispy hash browns. Take your time with this step.
Before cooking, clarified butter makes a big difference. What is Clarified Butter? Melted butter with the foamy part on top scooped off.
Slowly melting butter and removing the milk solids leaves pure butterfat that browns beautifully without burning. This helps create a rich, golden crust in cast iron.
Heat a well seasoned cast iron skillet over medium to medium low heat. Add the clarified butter and once it starts to bubble, place the potatoes in the center of the skillet. Gently press them down without flattening them too thin. Cover the skillet and let them cook undisturbed so the inside steams while the outside forms a crust.
After several minutes, remove the lid and flip them carefully. Finish cooking uncovered so the second side can crisp up. Once they are done, move them to a wire rack and season immediately.
These hash browns deliver crunch in every bite and are just the way breakfast potatoes ought to be.
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