Chef Andrew Zimmern shares tips on whipping up a batch of tasty hash brown potatoes.
- Idaho russet potatoes make the best hash browns and brown easily. The high-starch content binds the potato strips together.
- For best results, do not precook the potatoes. Uncooked potatoes will stick together better.
- Use a cast-iron or stainless-steel skillet to make hash browns with a golden, crusty exterior. Make sure the pan has sloping sides so that it's easy to flip the hash browns.
- Potatoes for hash browns can be peeled or grated with the skins on. It's up to personal taste. Shred potatoes with a hand grater or food processor.
- Place potatoes in a bowl of cold water immediately after peeling or grating to prevent them from oxidizing.
- Drain the grated potatoes thoroughly with a colander. Squeeze out as much excess water as possible.
- Jazz up hash browns with additional ingredients and spices. Add chopped onion or scallions, fresh herbs, parsley, garlic or sliced mushrooms. Avoid adding salt and pepper until the hash browns are done, though. The salt will dry out the potatoes, and pepper may burn in the skillet and cause a bitter taste.
- Heat a tablespoon of vegetable oil or butter on medium-high heat until it just starts to brown. Slightly browned butter will provide the hash browns with a nice touch of color and flavor.
- Scatter a handful of potatoes evenly and press down firmly with a spatula. Reduce heat to medium and cook until dark golden brown and crispy. This will take approximately seven to eight minutes.
- Do not stir the hash browns. Allow them to cook until one side is brown and crispy. Also avoid covering the skillet. This will produce too much steam, preventing the outer edge from becoming nice and crispy.
- Turn or flip the hash browns when the first side is browned and cook for another five to six minutes.
- An easy way to flip the hash browns is to cover the skillet with a cookie sheet, then turn it upside down while pressing the sheet against the skillet. Be careful when flipping and wear an oven mitt or a potholder on the hand that you're using to press on the cookie sheet.
Guests Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail:
chefaz@visi.com
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