Hash Browns have been the bane of my cooking career for some time. I’ve tried many a technique, but none resulted in the perfect hash brown “cake” that I wanted. Then I saw an episode of Good Eats with Alton Brown, and he used a little flip technique that has changed the way I make Hash Brown. Finally, I’ve beat them!
This recipe is enough for 2 good hash brown. Double, triple, etc, as needed.
Fresh Hash Browns with Onions
Ingredients
2 Medium Potatoes, peeled and shredded (use a box grater)
1/2 cup Onion, chopped
Olive Oil
Procedure
In a large bowl shred/grate the raw and peeled potatoes. Now get a paper towel and put all of that shredded flesh in it. Next, wrap tight and squeeze several times to get the excess moisture out. Clean and dry the bowl and then return the squeeze dried potato flesh to the bowl.
In a small pan (such as a non-stick “egg” pan), add some Olive Oil and the onions. Sautee until translucent, about 6 minutes. Once done, pour them into the squeeze dried potatoes flesh. Now use a spoon to stir and incorporate the onions and oil into the potato flesh.
Add another tablespoon of oil to the small pan. Now, grab the potato flesh and form into a patty like you would a hamburger. Slip the patty into the pan, and use a spoon to push the shape together as needed. Cover the pan with foil and allow to cook 6-8 minutes or until nicely browned.
Now, the big trick!
Get a plate, as flat as possible, and cover the top of the pan (remove the foil first). Pick the whole construct up, holding the plate tightly against the top of the pan, and then flip it all over so that the hash brown flips onto the plate. Now return the pan to the heat, then slide the hash brown off of the plate and back into the pan (if needed, spray the plate with Pam to help the slide). Cover the pan again with aluminum foil and cook another 6-8 minutes or until done. If you like, you can flip it one more towards the end using the same plate trick. When ready, slide it out of the pan and serve.
The freshly shredded potatoes, squeeze dried.
The onions sautéing.
Add the onions to the potatoes.
Form a patty and slide it into the pan.
Use a plate for the “flip trick” and then cook the other sides (covered).
Plated!
Time to dig in!
This recipe is enough for 2 good hash brown. Double, triple, etc, as needed.
Fresh Hash Browns with Onions
Ingredients
2 Medium Potatoes, peeled and shredded (use a box grater)
1/2 cup Onion, chopped
Olive Oil
Procedure
In a large bowl shred/grate the raw and peeled potatoes. Now get a paper towel and put all of that shredded flesh in it. Next, wrap tight and squeeze several times to get the excess moisture out. Clean and dry the bowl and then return the squeeze dried potato flesh to the bowl.
In a small pan (such as a non-stick “egg” pan), add some Olive Oil and the onions. Sautee until translucent, about 6 minutes. Once done, pour them into the squeeze dried potatoes flesh. Now use a spoon to stir and incorporate the onions and oil into the potato flesh.
Add another tablespoon of oil to the small pan. Now, grab the potato flesh and form into a patty like you would a hamburger. Slip the patty into the pan, and use a spoon to push the shape together as needed. Cover the pan with foil and allow to cook 6-8 minutes or until nicely browned.
Now, the big trick!
Get a plate, as flat as possible, and cover the top of the pan (remove the foil first). Pick the whole construct up, holding the plate tightly against the top of the pan, and then flip it all over so that the hash brown flips onto the plate. Now return the pan to the heat, then slide the hash brown off of the plate and back into the pan (if needed, spray the plate with Pam to help the slide). Cover the pan again with aluminum foil and cook another 6-8 minutes or until done. If you like, you can flip it one more towards the end using the same plate trick. When ready, slide it out of the pan and serve.
The freshly shredded potatoes, squeeze dried.
The onions sautéing.
Add the onions to the potatoes.
Form a patty and slide it into the pan.
Use a plate for the “flip trick” and then cook the other sides (covered).
Plated!
Time to dig in!