For as long as there have been potatoes, cooks have been frying them up. Is there any more delicious breakfast companion than a cake of crispy shredded potato? We say no. Sure, there are those who defend their side of humble grits or toast. But we, like a good many of you, will always emphatically proclaim “hash browns, please” whenever asked.
Want to know how to get that golden crust and soft-as-a-dream interior at home? The first and most important thing to remember is to thoroughly dry your potatoes. After grating and soaking them, roll them in a kitchen towel and squeeze out as much of the moisture as you can. Moisture results in a soggy, mushy mess.
The next trick to heavenly hash browns is picking the right fat. As creatures of habit, we might be inclined to reach for the butter crock. But resist this temptation, and grab the canola oil instead. The oil will facilitate your desired crispness in record time thanks to its high smoke point and lack of water.
Finally, the last tenet in tater-browning is patience. Proper browning, like many of life’s best things, takes time. So let your hash browns be in the skillet. No peaking or prodding. Use a heavy spatula to sufficiently (and satisfyingly) smush them down, and then flip them over to reveal that glorious crust. Your self control will pay off as you smother and cover to your heart’s content, and then sit down to enjoy hot-from-the-pan perfection.