Classic Idaho® Potato Hash Browns
One of my favorite things to eat is a crispy portion of hash browns with a fried egg on the side. Morning, noon or night, it is my go to comfort food, and a dish we often serve up when we make breakfast for dinner mid-week. Pan-fried or oven-fried, the trick with a crispy hash brown is to rinse out the starch, keep them thin and cook on high heat. And if the taste of crispy buttery Idaho Potatoes isn’t enough to get you excited, then the fact that you can prep this dish and freeze the uncooked hash for later should. These hash browns are so versatile, you can make them small and dip them in your favorite sauce for an afternoon snack, or even add a little chutney to them for a party trick.
- 3 Idaho® Russet potatoes
- ½ teaspoon of salt
- 1 tablespoon (or more) of salted butter
- Peel your Idaho® Russet potatoes and let them soak in a bowl of room temperature water while you peel the remaining potatoes.
- Once peeled, use a cheese grater to grate the potatoes into a colander.
- Rinse your shredded potatoes until the water runs clear to extract the excess starch.
- Strain the shredded potatoes and pat them dry, removing as much excess water as possible to yield dry shredded potatoes. Once dry, sprinkle them with salt.
- Heat the skillet and add the butter to the pan; once the butter is melted and the pan is hot, add the hash and cook for 2-3 minutes before using your spatula to form flat patties.
- Cook each patty for 3-4 minutes on each side until golden brown.
Time Saving Tip: Freeze uncooked dry hash in an airtight freezer bag for last minute hash browns any time.