Hash Brown Potatoes
Good news travels fast and so does recipes for delicious dishes… There are recipes like Onion Soup that date back to Roman times! Of course, it’s been modified a lot throughout the centuries until the more modern French version. There are some that were created more recently like Caesar Salad during prohibition in Tijuana (Mexico), Fettuccine Alfredo in the 1950’s in Rome or the scrumptious dessert named after the famous ballet dancer Anna Pavlova back in the 1920’s – when it comes to this one, the title for the creation has been debated between Australia & New Zealand so let’s no go there!
There are also other recipes from the 19th century that are still enjoyed around the world these days like Oysters Rockefeller (New Orleans), Beef Stroganoff from Russia, Eggs Benedict or Lobster Newberg apparently both created at Delmonico’s in New York, Cherries Jubilee that Auguste Escoffier prepared in honor of Queen Victoria’s Diamond Jubilee celebration (England), and so on including this popular breakfast side dish… Hash Brown Potatoes!
This delicious American creation is still a common food item served today! These grated fried potatoes are the perfect match to go with morning bacon and eggs although many restaurants started serving this side dish with burgers, steaks, grilled chicken, etc.
Making Hash Brown Potatoes from scratch is so easy. Russets or other starchy potatoes work the best for making this side. The hardest part is grating them… After that, we simply rinse and place them in clean, thin dish towel and squeeze as much liquid out as possible. This will produce extra crispy potatoes. Extracting the moisture is the “key” for perfect homemade hash browns! From there, they can be seasoned and fried with fat in a heavy bottomed skillet spreading them out in a thin layer.
Now let’s talk about the fat. I use bacon fat. Every time I cook bacon, I simply reserve the fat for later use. Can you use duck fat? Sure but let’s be honest… These are breakfast potatoes and I like to reserve my duck fat for more upscale recipes like my Duck Fat Roasted Potatoes plus bacon fat is more readily available and also cheaper. Regular oil can be used but what a shame! As I mentioned, keep your bacon fat in the fridge for recipes like this one…
Similar to Latkes, these delicious brown and crispy Hash Brown Potatoes are a nice easy recipe to make and a great addition for your breakfast or brunch! Making them from scratch is tastier and definitely a must try this coming weekend…
Bon Appétit!
Here are more scrumptious potato recipes for you to try…
– French Fries
– Twice Baked Potatoes
– Scalloped Potatoes
– Tex-Mex Potatoes
– Moroccan Potato Salad
– Potato Skins
– Cottage Fries
and for even more breakfast recipes, click on this link… Recipe Category • Breakfast
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Hash Brown Potatoes
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Ingredients
- 3 medium russet potatoes, peeled and shredded
- 1/2 tsp. garlic powder
- 1/2 tsp. hot paprika
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste
- 2 tbsp. bacon fat
- chopped chives, for garnish optional
Directions
- Rinse shredded potatoes under cold water, swishing them to rinse off any excess starch and drain. Repeat until the water gets clear.
- Place them on a thin, clean dish towel, gather the sides, and squeeze out the excess liquid.
- In a large skillet over medium heat, add bacon fat. When it gets hot, add the shredded potatoes and spread them out. Let them sit for 5 minutes or until a crust is formed before tossing.
- Keep browning the potatoes to your liking, about 30 to 40 minutes. Serve immediately
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Here’s a trick for the hash browns. In a pot of boiling water with salt and vinegar in it (1/4 cup vinegar and 3/4 tsp. salt to 2 quarts of water), cook the potatoes for 45 seconds. That will change their structure so that they will stay firm up a bit, without starting to break down into much while cooking. Don’t worry, they won’t taste vinegary. Drain very well and lay out on your cloth covered cookie sheet, to help them dry and cool a bit. You can store them in the refrigerator briefly before then cooking them in a pan. Try not to stir them too much when cooking. The result, nice strands of hash browns that will stick together a little bit without becoming potato mush.
Thanks for sharing your method. There are a lot of steps… I prefer my way 😉 as the result is soft – not mushy – and crispy hash browns. Have a nice day 🌞
merci Francine, je l’essaie aujourd’hui même!
Bonne journée!
Bonjour Marlène,
C’est une très bonne recette et tellement facile à faire. Passe une belle journée et bon weekend ☺