Golden hash browns are the perfect side dish to any breakfast or meal.
What is the secret to make hash browns more tasty and crispy?
You probably did not know or think of it, but the secret to make the perfect hash browns is to get rid off the moisture. The best way is to use a clean tea towel also known as kitchen towel.
Will this make them more crispiest than ever before?
Yes. After cube cutting them just use a kitchen cloth to gently press out that extra moisture. Or, before frying them add a tad of sea salt and leave it aside.
My stepdad, being a traditional German, and a fine gourmet, would kindly remind my Mum to sponge the moisture from the potato. He loved the very crispy but soft homemade hash browns for breakfast with sausages and scrambled eggs.
I like too though, and for me, it’s actually one great solid breakfast that keeps you going until lunch time.
Anyway here is how to prepare it
Sautéing the potatoes will give them a visually pleasing golden brown color and they will be crunchy. Some people just add salt at the very end to avoid pulling the moisture out.
- 3 Medium Potatoes
- 2 Tbsp Coconut Oil
- Sea Salt (to taste)
- Ground Pepper (to taste)
- Peel the potatoes and cut into ½" squares.
- Heat the oil over medium heat.
- Add the potatoes and cook until the bottoms starts to brown. Avoid tossing them during this stage.
- Once browned on the bottom, durn down the heat slightly and toss the potatoes.
- Continue tossing periodically until browned on all sides.
- Once done season with salt & pepper.
- Serve immediately.