Hash browns are prepared by frying potatoes in a pan or skillet after they have been diced, shredded, or julienned in a SwissRösti style. This dish is served at diners in the UK and North America as a breakfast food.
Hash browns are also known in some places as harsh browns or hashed browns. There are many varieties of this dish. There are some recipes that add chopped or diced onions, while some cook the potatoes before frying them. One of the things that make this recipe great is that it is easy and quick to make.
This is a classic hash browns recipe; the browns arecrispy outside and fluffy inside.
Ingredients
granulated garlic: 1 tsp
russet potatoes--properly peeled: 2 lb
cayenne: ¼ tsp
paprika: 1 teaspoon
black pepper--freshly cracked: 1
olive oil: 2 tbsp
Butter: 2 tbsp
salt to taste
How To Make Hash Brown
- Peel and grate potatoes and squeeze-dry grated potatoes with a paper towel.
- In a large bowl, plunk in the potatoes, add paprika, granulated garlic, cayenne, black pepper, and salt, and mix well.
- Over a medium flame, heat a deep non-stick skillet and add 1 tbsp oil and 1 tbsp butter. When the butter melts, add coated potatoes and press down with a spatula. Fry for about 6 minutes or till they turn golden brown and crisp underneath.
- Place a large plate or a baking sheet just above the skillet and invert the potatoes carefully onto the plate/ baking sheet. Pour the remaining oil and butter into the skillet and then put the potatoes right back in. The uncooked side should face down. Fry for 5 minutes, until the uncooked bottom side turns crispy and golden.
- Transfer to a cutting board, cut the fried potatoes into wedges and serve.
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Trivia
The original full name of the dish was ‘hashed brown potatoes’. It was first mentioned in 1888 by Maria Parloa, an American author.
The word ‘hash’ was derived from the word “hacher” in French language, which means to chop or hack.