Diner-Worthy Hash Browns
Photo by: Rita Maas
Although the best hash browns will always be found at the local diner, here are a few tips for making good ones at home:
For starters, you should use russet or Idaho potatoes. Since potatoes are 80 percent water, you’ll need to remove some moisture before cooking to ensure that your hash browns are crispy. The easiest way to drain moisture from your grated potatoes is to put them into a clean tea towel and squeeze. Finally, serve the potatoes immediately after cooking.
Click here to read Alton's Sunday Breakfast and learn how you can win a copy of his newest book, Good Eats 3.
For starters, you should use russet or Idaho potatoes. Since potatoes are 80 percent water, you’ll need to remove some moisture before cooking to ensure that your hash browns are crispy. The easiest way to drain moisture from your grated potatoes is to put them into a clean tea towel and squeeze. Finally, serve the potatoes immediately after cooking.
Click here to read Alton's Sunday Breakfast and learn how you can win a copy of his newest book, Good Eats 3.
ingredients: Add all to shopping list
4 small Idaho potatoes (or russet potatoes)
4 Tbsp bacon fat
1 tsp kosher salt
4 Tbsp bacon fat
1 tsp kosher salt
directions:
1. Scrub and rinse the potatoes, but do not peel them.
2. Place a 10-inch cast-iron skillet over medium-low heat; preheat for 5 minutes.
3. While the skillet is heating up, grate the potatoes using the largest holes of a box grater. Remove moisture from them. (read my quick trick above.)
4. Add the bacon fat to the skillet and scatter the potatoes evenly in the pan. Sprinkle with salt and cook for 4 minutes without disturbing.
5. Lower the heat, flip the potatoes, and cook for 5 more minutes.
KITCHEN COUNTER:
Serves: 4. Per serving: 230 calories, 27g carbs, 3g protein, 13g fat, 10mg cholesterol, 510mg sodium, 2g fiber
