Crispy Hash Browns From Scratch In Half The Time


I love hash browns, and over the years I have developed tips to make the best and quickest hash browns from scratch, so here they are!

from chow
How To Make Hash Browns in Half the Time
Sometimes I skip hash browns because they take too long.  That was until I had a great idea about how to make them in half the time.  Are you ready for it?  Use your waffle iron or you could probably use a panini press or George Foreman style grill.  I used my Black and Decker  waffle iron/ griddle/grill. It turns out crispy on the outside and creamy on the inside.  No turning or flipping.
  • Just grate organic potatoes on the large holes of a box grater. 
  • set your grill to medium temp
  • Strain water out of the shredded potatoes (see below)
  • spray grill with grapeseed or safflower oil (because it is non gmo oils that are high heat)
  • put hash browns on the grill sprinkle with pink salt (or season salt, my secret ingredient) and shredded cheddar cheese if you want and cook for 8-10 min
How To Make Your Hash Browns Crispy
I heard on America's Test Kitchen that you need to squeeze out the water in the potatoes before cooking them.  I used a clean dish cloth (only to stain it brown due to the potato liquid) and have been using this method ever since.  I did however read on Simply Recipes that a potato ricer works better at squeezing out the water.  I will certainly try this next time and post here how it went.

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