Cart
Breakfast can be many things to many people. For me, most days it tends to be simple, along the lines of bread with peanut butter or a simple pastry. But on the weekends, or when I’m out, it will always be a savory feast, including eggs, possibly bacon, and always hash browns. Hash browns are a key component of the breakfast plate at diners and restaurants; the way to dress up potatoes so that they can act as a flavorful counterpart to both eggs and meat.
Unfortunately, all too often hash browns are poorly executed, served unevenly cooked with a crispy exterior but soggy, undercooked interior, or they are completely bland and flavorless.
Here, we’ll hash it out (pun intended): what makes a great hash brown and how to attain perfection at home.
What are hash browns?
Before we delve into hash brown perfection, it’s worth taking a few moments to discuss what hash browns actually are.
Source: CakeSpy
As early as the late 1800s, this side dish was mentioned as “hashed brown potatoes” or “hashed browned potatoes”. Over time, the formal title was shortened to simply “hash browns”.
Hash browns are composed of potato pieces, which may be shredded, julienned, riced, or diced either finely or coarsely. The pieces are then pan-fried, which gives them a browned exterior but leaves the interior soft.
Because of the different ways potatoes can be cut before cooking, hash browns can look a number of ways once prepared. Versions made with shredded potato might look like a big potato pancake, coming in one unit, whereas diced pieces will have a look more like little square or rectangle pebbles, and will not form a single unit.
As a side note, the definition of hash browns can vary regionally. Some regions use the term broadly to describe all of the types of hash browns described above, whereas others will use “hash browns” to refer specifically to the shredded sort, and will refer to the cubed or cut kind as “home fries”.
Sometimes added ingredients such as peppers or spices are added to the mixture, but this is not a vital component of hash browns: the potatoes are the key component.
What makes a good hash brown?
Now that you know what hash browns are, let’s talk about what makes good ones. Doneness can be a matter of personal preference: some people like their hash browns close to burnt, whereas others prefer them just golden. There isn’t a right or wrong answer in that regard. Nonetheless, leaving room for personal preference, there are certain things that most of us can agree contribute to hash browns being successful:
Source: Flickr
Even crisping: Even crisping will give the hash browns an appealing presentation. A portion of hash browns that is partially golden but mostly burnt will not be appetizing.
Cooked throughout: A perfectly crisped exterior isn’t worth much if the interior is still cold and uncooked. Even cooking will yield hash browns that have a soft yet fully cooked interior, and a crispy exterior.
A good level of moisture: You don’t want your hash browns to be too dry, otherwise they’ll be hard to eat. Oil or butter in the pan can help with that. But hash browns that are too wet? Just gross. Excess moisture in the potatoes will make your finished hash browns soggy, not moist.
Getting started
Ready to try your hand at hash brown-making? Get yourself set up for success by mastering the tools and prep.
Source: Flickr
Potatoes: what kind are the best for hash browns?
The general idea is the same as french fries: You want a potato that can maintain its structure but isn’t too waxy or moist. For instance, while hash browns made with sweet potatoes might be quite tasty, the moisture can keep them from getting nicely crisped.
For a good all-purpose potato for hash browns, starchy Russet potatoes are a great choice. It’s a great idea to master hash brown-making with a basic all purpose potato choice like this, and from there, you can “break” the rules and experiment with other potatoes.
According to chef Gary Danko, it’s not only the potatoes, but the temperature, that matters: “the colder you store potatoes, the more the starches will convert into sugars. And when the potato is stored below 40°F, the starch will convert into sugar rapidly.”
That means that your potatoes won’t be soft in the center! Keeping your potatoes above 40 degrees F will ensure that your potatoes come out perfectly.
How should you slice your potatoes?
Well, that depends: What style of hash browns do you like best?
Source: Flickr
Shredded: to some people, “hash browns” means one thing and one thing only: shredded potatoes. If this is the case, use a shredder to finely cut your potatoes.
Diced: Use a chef’s knife to cut the potato into pieces. Make sure to cut evenly sized pieces, and keep them on the small side; larger pieces of potato can be harder to cook evenly.
Julienned: Either by hand or machine, cut the potato into matchstick-sized portions.
Riced: Using a potato ricer, squeeze out strands of potato.
What do you do once your potatoes are cut?
It’s time to try to remove as much moisture as you can. Mere blotting with paper towels may not be enough: Serious Eats suggests that you “Wrap in a kitchen towel or several layers of cheesecloth, and twist to squeeze out as much liquid as possible.”
Dry potatoes equal crispy hash browns, so be sure to remove as much liquid as possible.
Making the potatoes
Ready to get cooking? This simple recipe is a great start.
Source: Flickr
Makes 2-3 servings
- 1 pound Russet potatoes (1-2 large)
- butter or oil for frying
- salt, pepper, and seasoning to taste
- Shred or cut the potatoes into a large bowl filled with cold water.
- Once they’ve all been cut, transfer the potatoes to a strainer and run water over them.
- Heat oil or clarified butter in a large skillet over medium heat. Spoon the potatoes in an even layer over the bottom of the pan. Season with salt, pepper, and any other desired spices.
- Cook until a brown crust forms and they are easy to flip (5 minutes or less). Flip and continue to cook for slightly less time than the first side.
Hash browns will be the crispiest and best soon after they’re made, but they can be stored in the refrigerator for several days. Warm in a skillet with a little oil to restore some of the crispiness, or “toast” in an oven preheated to 350 degrees until they are crispy to the touch.
Conclusion
Regardless of whether you like your potatoes riced or diced, smothered or covered, hash browns are a classic part of breakfast. Now that you’ve learned the art of the hash brown, you can rest assured that your spuds will be spectacular every time!
What kind of hash browns do you like best?