Hash browns are a delicious addition to any homemade breakfast. Nick Kindelsperger at Serious Eats recommends giving your potatoes a squeeze before grating them to achieve ideal crispiness.
Photo by Nick Kindelsperger
Kindelsperger tested several methods for making hash browns, and squeezing the potatoes helped create the most crispiness. After you’ve peeled your Russet potato, wrap it up in a kitchen towel and squeeze as hard as you can. Removing the excess water from the potatoes allows the shreds to brown more evenly and quickly. You’ll get a more consistent golden crust and your hash browns will maintain their crispy exterior longer. To read more about their methodology, hit the link below.
How to Make the Crispiest Shredded Hash Browns [Serious Eats]
Comments
4 responses to “The Secret To Crispy Hash Browns: A Good Squeeze”
Squeeze after grating, would make more sense and match the instruction in the original article.
Squeeze your ballsack? no thanks…
Just put hash browns from the supermarket into a sandwich toaster – crunchy, non-oily hashbrowns everytime.
Now THIS is a true lifehack.