|Homemade hash browns, bacon, and cheesy scrambled eggs.|
2 large russet potatoes
2 tablespoons olive oil
Crispy hash browns depend on getting the starch out of the potatoes--as well as excess moisture. Peel the potatoes. Using a grater, shred the potatoes and place them into a container of cold water. Stir a couple of times to dissolve the excess starch. Change the water and repeat.
You can drain the moisture a few different ways. If you own a potato ricer, place the shredded potato in there to squeeze out the liquid, just don't squeeze the potatoes through the ricer. Or place the shredded potatoes in a salad spinner. However, if you don't own any of these gadgets (I don't) you can still make crispy hash browns. I put my shredded potatoes in a mesh colander and used a small plate to press the water out of the potatoes. Then I used paper towel to squeeze out the rest. This process worked very well for me.
Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the shredded potato, spreading it out across the bottom of the skillet and making sure it's not more than 1/2 inch thick. Once the bottom has become a gold brown (about 5 to 7 minutes), flip the potatoes over. To make flipping easier, Eric cut the hash browns into quarters and flip each slice separately.
Once both sides are a golden brown, transfer hash browns to a paper towel lined plate to absorb any excess oil. Season with salt and pepper.
More Breakfast Recipes:
French Toast in a Mug
Individual Bacon and Cheese Quiches
Monkey Bread Muffins
Quiche in a Mug