Perfect crispy hash browns (forage)

You know the best part of a good diner meal? The hash browns. Don't kid yourself with asking me if I've forgotten about waffles and bacon and scrambled eggs and biscuits and gravy. I haven't, but let me ask you this: Have you ever really enjoyed a meal at a diner if the hash browns were bad? 

I rest my case.

I have toyed with making home fries and hash browns at home, all with limited success. The potatoes always ended up soggy and I never achieved the golden crispiness that characterized the best of the breed. I am willing to admit that it's because I just hadn't done my homework. Thanks to Simply Recipes, I can cross hash browns off the list of foods I fail at. I'm coming for you soon, Mayonnaise.

Now, you, my potato-loving friends, can enjoy perfect hash browns and replicate one part of what makes for a perfect diner breakfast. Maybe I'll post about buttermilk pancakes soon. Then, there'll be no stopping you from eating breakfast for all meals, every day. NOTHING.

Six small peeled potatoes.

Shredded potatoes, courtesy of the old box grater.

Frying up in the pan.

Come to mama.

Perfect crispy hash browns

(serves 3 hungry people as a side)

From Simply Recipes

3-4 tbsp oil (I used canola)

6 small peeled potatoes (a little over one pound?)

salt and pepper, to taste

Using a box grater, shred the potatoes. Squeeze as much of the liquid from the potatoes as you can (I used paper towels, but you can also use a clean dish towel or cheesecloth). The key to crispy hash browns is removing as much liquid as possible.

Heat a large skillet over high heat with the oil. Don't use olive oil. You want the oil to get really hot, but not smoking, so pick something like canola or peanut or vegetable oil. When the oil is ready, apply a thin (half-inch?) layer of the shredded potatoes to the pan. Season with salt and pepper. 

When the potatoes are browned on the bottom, flip them. I have no special insight as to how to do that here. I'm not a great flipper. Cook until hash browns are golden on both sides and transfer to a plate. Repeat with remaining potatoes.

Serve hot. I eat them with ketchup, because I'm not a barbarian. You do what you want.