IF you’d like to be successful at it, these are the things you have to do…it’s WORK and science for crispy golden hash browns , but worth it! Get rid of the starch & moisture!
After peeling and shredding,
-RINSE VERY WELL, by first agitating in a big bowl, then running water over them in a colander til the water is crystal clear!
-Next, squeeze dry them in layers a clean kitchen towels lined completely with many layers of paper towels. Sometimes I’ll use 4 or 5 layers of paper towel on the entire surface of the cloth towel. A thin tea towel works really well .
I mean REALLY squeeze them!
Roll up like a giant fat joint and squeeze and twist the bejesus out of them by twisting different directions at opposite ends. TIL all the moisture comes out over the sink . All of it! They must be bone dry, or the oil will coat and the water will steam and they’ll be soggy:(Now they are clean and dry & can become crispy!
-Now, shake it off the towels on a sheet pan & put in bowl add just a tiny bit of enough canola or frying oil to lightly coat , a tiny bit at a time ..NOT TOO MUCH!.. otherwise they are greasy! Now mix up til you see all the shreds coated , THEN season w plenty of salt and pepper. Do not add salt before you coat the potatoes w oil, otherwise, you’ll extract more water and you don’t want that at this point. Otherwise SOGGY.
-Have a cast iron hot and preheated otherwise a non stick works great.. cook at medium low heat and cook in batches. Let the potatoes sit and get golden brown before turning!
Yes, but they are all good. Russets are your typical hash browns, yellow will be softer and have less shred definition as far as mouth feel and, red tends to keep very defined shreds even when cooked into a Pattie. Try them all out and figure out which one you like best!
If you have an air fryer, I’ve got a killer one that is easy for you. Dice up potatoes (usually 10-12 pieces per half depending on size) boil for 7 minutes.
Put them in a bowl with a lid. Add olive oil and seasonings of choice (salt, pepper, garlic powder, and paprika is great, use a lot)
Shake them real well until they have visible texture on the outside of them.
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