Are your hash browns turning out greasy and soggy and fall apart right on the pan? Don’t worry, we’ve got the perfect tricks to help you out! You’ll learn how to choose the right kind of potato, rinse them properly, and squeeze out excess moisture. We’ll show you the best cooking oil to use and the right heat to cook them on. Say goodbye to disappointing hash browns with these simple tips!
- Choose the Right Kind Of Potato
- Use the Right Cooking Oil
- Don’t Forget To Rinse the Potatoes
- Squeeze Out Excess Moisture
- Cook on High Heat
- Flip and Press
Check out also: How To Prevent Burger Buns From Getting Soggy – Our Best Tested Ways!
This web portal is supported by its readers, and is a part of the Amazon Services LLC Associates Program and the eBay Partner Network. When you buy using links on our site, we may earn an affiliate commission!
Choose the Right Kind Of Potato
If your hash browns are consistently turning out greasy and soggy, you may want to consider choosing the right kind of potato. The type of potato you use can greatly affect the texture and taste of your hash browns.
When making this delicious breakfast dish, it’s important to choose a potato with a low moisture content and a high starch content. Russet potatoes are an excellent choice for hash browns as they’ve a dry and starchy texture that helps to absorb excess moisture and create a crispy exterior.
Avoid using waxy potatoes like red or Yukon gold potatoes as they have a higher moisture content and are more likely to result in greasy and soggy hash browns.
Use the Right Cooking Oil
To ensure that your hash browns come out perfectly crispy and not overly greasy, it’s important to use the right cooking oil. Opt for oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
These oils can withstand high temperatures without breaking down and smoking excessively. And as you will see in a short while, you’ll need the oil to be quite hot to get the hash browns to set quickly.
Avoid using oils like olive oil or butter, as they’ve got lower smoke points and at best may result in greasier hash browns, and at worst they might simply burn.
Don’t Forget To Rinse the Potatoes
To prevent excess starch buildup and improve the texture of your hash browns, make sure you rinse the potatoes thoroughly before grating them. Rinsing the potatoes helps remove the surface starch, which can make your hash browns turn out greasy and soggy.
Start by peeling the potatoes and then give them a good rinse under cold running water. Use your hands to rub the potatoes gently, making sure to remove any dirt or debris.
Once the potatoes are clean, pat them dry with a clean kitchen towel or paper towels before grating them. This simple step may seem small, but it can make a big difference in the final outcome of your hash browns.
Squeeze Out Excess Moisture
To remove excess moisture from your grated potatoes, simply squeeze them tightly in your hands. This step is crucial in ensuring that your hash browns turn out crispy and delicious.
After grating the potatoes, gather them in your hands and apply pressure to squeeze out any excess water. Be sure to do this over the sink or a bowl to catch the liquid. You can also do this through a cheesecloth or a dry clean kitchen towel if you don’t want to get messy.
By removing the excess moisture, you prevent your hash browns from becoming greasy and soggy during the cooking process, and dramatically reduce their chances of falling apart when starting to cook. The drier the potatoes, the better they’ll fry up in the pan, resulting in beautifully golden and crispy hash browns.
Cook on High Heat
For crispy and non-greasy hash browns, cook them on high heat. When you cook hash browns at a high temperature, it helps to quickly evaporate the moisture and create a crispy exterior. Heat your skillet or griddle on high and add a generous amount of oil or butter.
If the oil is not at the right temperature, the hash browns placed on it will not only start to absorb it at a faster rate and come out moist, but also they’ll be very prone to falling apart right on the pan.
Once the oil is hot (it should be shimmering), place the shredded or grated potatoes on its surface. Let them cook undisturbed for a few minutes until they form a golden crust. Avoid overcrowding the pan.
Flip the hash browns and cook for a few more minutes on the other side until they’re golden and crispy. Cooking on high heat ensures a perfect balance of crispiness and minimal greasiness in your hash browns.
Flip and Press
To achieve extra crispiness in your hash browns, you can enhance the cooking process by flipping and pressing them down.
Once you’ve placed the shredded potatoes in a hot skillet with oil, let them cook undisturbed for a few minutes until they develop a golden-brown crust on the bottom.
Then, use a spatula to carefully flip the hash browns over. Press down gently with the spatula to flatten them slightly. This step helps to compress them, push out the air, and it promotes even browning if your hash browns are a bit taller than the oil level on the skillet (as they should be).
Continue cooking for a few more minutes until the other side is crispy and browned as well.
You might also like: 8 Ways To Make Raw Veggies Tastier (You Wouldn’t Guess!)
Main article photo: jeffreyw
