Ultimate Crispy Hash Brown

• porsiyonlar: 10 servings
• aktif süre: 3 hours 20 minutes
• toplam süre: 3 hours 24 minutes

Malzemeler

1 kg russet potatoes (about 4–5 medium potatoes), peeled

30 g potato starch (approx. 4 tbsp)

10 g salt, plus more to season boiling water

½ tsp ground black pepper

Neutral oil, for frying

Yöntemler

Boil the Potatoes. Place peeled russet potatoes in a pot and cover with cold water. Add a generous amount of salt to season. Bring to a boil and cook until fork-tender, 15–20 minutes.

Chill Thoroughly. Drain the potatoes and refrigerate for at least 2 hours, or overnight. This cooling phase is key—it sets the starches and helps the potatoes dry out for better frying.

Grate and Mix. Once fully chilled, grate the potatoes using a coarse box grater. Gently mix in potato starch, black pepper, and salt.

Shape and Freeze. Form the mixture into patties, rectangles, or your preferred shape. Place them on a tray and freeze for at least 1 hour. This helps the hash browns hold together during frying.

Fry Until Golden. Heat a pot of neutral oil to 350°F (175°C). Fry the hash browns in batches until deeply golden and crispy—about 3–5 minutes. Season with salt immediately after frying.

Notlar

Why Par-Cooking Is a Game-Changer for Hash Browns

This isn’t your average shred-and-fry method. By boiling the whole peeled potatoes until fork-tender, you’re doing a few important things:

Gelatinizing the starches: When potatoes are boiled, their starch granules absorb water and swell. This gelatinization helps the potatoes become sticky enough to bind together later without needing eggs or added fillers.

Removing excess free water: Boiling drives off surface moisture and creates a drier potato, which is crucial for a crispy crust. Soggy potatoes steam instead of fry.

Setting the structure: After draining, chilling the potatoes in the fridge firms them up even more. This retrogrades the starches, giving you a more cohesive texture when grating and shaping.