After all the helpful comments from my first attempt at hash browns, I really wanted to try again. So, following most suggestions (I didn’t buy a bag of hash browns and cheat, and I wasn’t able to find a cheap food processor yet), here is my journey yet again, from beginning to end (sorry some of these pictures stink; I didn’t notice how bad they were till they were on the computer).
The beginning:
The chosen potato
And this time I peeled it
Next I shredded it into cold water
I will now note how things started to go wrong, as they always do. If you look closely at the peeled potato, you may notice some discoloration. That is because the entire center of this particular potato was bad. There was a big brown tunnel that I had to chop and shred around, which made the shredding even more difficult. But it was also clear this potato needed to be used.
Next I salted and drained in the sink
I let them drain for at least ten minutes, but I was awfully hungry, so I also squeezed them with paper towels again. I then got out my skillet and tried not to overdo the oil this time.
Cooking the hash browns
I also put a little butter on the top side.
Flipped, and finished
They still started to burn a little (I think I get too impatient and turn the heat up), but instead of drowning them in oil I just stirred them up, which of course is not the ideal way to cook them. Anyway, they were not greasy this time, but I think I should have cooked them a little longer. The center wasn’t quite done and the outsides could have been crispier. Still, a definite improvement! And I am no longer scared to make them. They are a bit more time consuming than just microwaving a baked potato, but I think they will be a welcome addition to our home menu.
The Daring Kitchen
