May 14, 2008
Lars's Hash Browns
A Little Personal History:
Description Text
Description:
Description Text
| Categories: | Vegetables, Breakfast |
| Servings: | 4 |
| Time: | – Preparation: 10 minutes – Cooking: 15 minutes |
| Equipment: | Potato scrubber, grater, medium mixing bowl, perforated bowl, large skillet, measuring cup, metal spatula |
| Difficulty: | Easy |
Ingredients:
- two large potatoes (i.e. Idaho)
- water
- two tablespoons of flour
- ¼ cup Canola or extra virgin olive oil
Procedure:
- Wash and scrub potatoes. Grate the raw potatoes, place them into a bowl and cover completely with water. Let sit for 10 minutes.
- Drain the grated potatoes
- Evenly mix flour into the grated potatoes. This will allow the hash browns to stay together when frying.
- Place skillet on medium-high heat and add enough oil to provide a thin coating over the entire bottom of the pan.
- When the oil is hot but not smoking, apply a large handful of potatoes to the pan and reshape into a patty that is about ¼” to ½” in thick. The thinner the patty the crispier the hash browns will be throughout.
- The hash browns are ready to flip when they are crisp and brown on the cooking side. They should also stick together nicely before they are flipped. This should take about 5 to 8 minutes.
- The hash browns are done when the new side is brown and crispy. This should take another 3-5 minutes.
Advanced Preparation:
Tips, Notes, and Variations:
Filed under Breakfast or Brunch by Lars
Leave a Comment
You must be logged in to post a comment.