Hash browns are a breakfast staple and for good reason: they’re simple, salty, and crispy, and so delicious that you can easily down several servings of them in one sitting. Basically, they’re the French fries of breakfast.

Despite their simplicity, hash browns can be difficult to make. I’ve tried the usual methods: soaking the shredded potatoes in water for an hour (then salad-spinning them), using salt to draw out the liquid before cooking them, and using a spatula or another pan to weigh down the potatoes to form a dense patty of potato goodness.

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