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HASH BROWNS SKIN

Squeeze everybody… squeeze! If your potatoes are wet and full of moisture, they’ll spend their time in the pan steaming instead of frying. Now, squeeze the bejesus out the potatoes. Once grated, gather the potatoes together in the towel – like a hobo fills his large handkerchief to carry his belongings. To do this, I shred my potatoes directly over a clean kitchen towel or three stacked paper towels. The most important step I find is to remove as much moisture as possible from the grated potatoes. You could use a food processor or mandolin if you prefer. To shred the potatoes, I like to use the largest holes of a standard, upright box grater. Just be sure to wash your potatoes before shredding. If you leave the skin, the hash browns are called rustic.

HASH BROWNS SKIN

With the skin removed, you get hash browns that are uniform in color and probably what you’re used to from most restaurants. Peeling your potatoes is an optional first step.

The best potatoes for hash browns are baking potatoes like Russet, Idaho or Yukon Gold.

2 Tablespoons butter, canola oil or peanut oil.

Here’s an ingredient list for 4 servings: For basic hash browns, all you need are potatoes, butter or oil, salt and pepper. When it comes to ingredients, the only breakfast food that’s simpler might be toast. As you’ll read here, they are also incredibly easy to make. However you like them, I think we can agree that hash brown are delicious when done right. Extra-crispy hash browns are just that… extra crispy with almost every shred of potato browned and crisp, even crunchy. Diner-style hash browns are golden brown and lightly crisp on the outside with a center that’s tender and warm.

There’s two major ways that people prefer basic hash browns: diner-style and extra-crispy.