How to Make Perfectly Crispy Hashbrowns

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Hello everyone!

Today, at about 3:30 in the afternoon, I decided that I was majorly craving some hashbrowns.

But not those soggy, pale tan piles of mush that you will find at some restaurants that shall not be named.

Here is the perfect way to get crispy, french-fry like hashbrowns!

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Put your serving of raw, prepared hashbrowns in a bowl.  You can either buy them in the refrigerated section, or you can grate your own russet potatoes.

Prepare a tall glass full of ice water and let it sit for a few minutes.

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Pour the water to the hashbrowns.  Avoid adding the ice.

Let the hashbrowns sit in the ice water for 15-20 minutes.

Drain the potatoes and pat them dry with paper towels.  Squeeze the excess water through the paper towels into the sink.

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Pan fry the potatoes in oil, butter, or a mixture.  I used half butter, half olive oil.

If you want to add extra ingredients, such as vegetables or meat, now is the time to do so.  However, I would recommend cooking them before adding them to the potatoes.

Cook them for about 5 minutes, or until desired crispiness.  Try not to make them too crispy so there is still a soft, potato-y texture.

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I served mine with Pink Himalayan salt, black pepper, and ketchup.

*This ice water technique works on all types of potatoes.  Soak potatoes in water for baked french fries, potato chips, etc. 

Stay Serendipitous!



One thought on “How to Make Perfectly Crispy Hashbrowns

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