Empty My Fridge
Hash Brown Recipe Techniques
Ingredients
- Potato2 ½ lb
- Salt1 ½ tsp
- Black pepperto taste
- Oil to pan-fry
Instructions
- Choose the softest potato you can find, peel it and shred it on the largest holes of a grater.
- Rinse the shredded potato in cold water to wash off excess starch.
- Squeeze the potato in cheesecloth, removing as much water as possible.
- Season with 1.5 tsp of salt and let it sit for 5 minutes.
- Squeeze the potato again to remove the moisture drawn out by the salt. Add black pepper if you like and mix well.
- Heat a large frying pan until hot, then add enough oil to coat the bottom. Add the potato and pack it firmly into a shape with a spoon.
- Cover and cook over medium-low heat for 12 minutes, until the edges are slightly golden.
- Flip the hash brown, press it down firmly with a spoon, and cook uncovered for 12 minutes.
- Check the colour after 12 minutes; it is ready when golden.
Summarized from Souped Up Recipes's video. Watch it for the details.
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