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Crispy & Tasty Hash Browns!

Posted by Glen Ng on

Howdy ya’ll!

SO I’m sure everyone has eaten or at least tried MacDonald’s Hash Browns – they are so good aren’t they?! That early morning crispy greasy satisfaction when you order your Mac Breakfast… heavenly!

I personally take my hash browns very seriously, i kid you not! Nothing spoils your day more (except perhaps diluted coffee) then a soggy, cold and flimsy hash brown… I NEED MINE FRESHLY DEEP-FRIED, FIRM, HOT & CRISPY! CRISPINESS IS KEY & TASTINESS A CLOSE SECOND!!THAT’S WHAT THE PERFECT HASH BROWN SHOULD BE!!!

What if I tell you I have a recipe that creates what I think is the Perfect Hash Brown ever? Something you can easily make at home and have it everyday for breakfast (I highly discourage that but oh well, to each their own;)). Well, look no further.

Behold! The Amazing Hash Brown!! Done in a ‘restaurant-standard’ with fresh Parmesan, chives and seasonings to give it another dimension in taste so its not just all potatoes! And of course, serve with ketchup which goes oh so well with it!

HASH BROWN (CRISPY & TASTY)

Definition of “The Perfect Hash Brown”: CRISPY ON THE OUTSIDE, FLUFFY ON THE INSIDE.
CRISPINESS IS KEY & TASTINESS A CLOSE SECOND!
YIELD: 6 HASH BROWNS
PREP TIME: 15 MINS
COOK TIME: 20 MINS
TOTAL TIME: 35 MINS

Ingredients:

  • 2 medium russet potatoes, peeled and shredded
  • 1 egg
  • 1/4 cup shredded Parmesan
  • 3 Tablespoons chives, thinly sliced
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 cup oil for frying, or as needed

Directions:

  1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a large bowl.
  2. In a small bowl, whisk together egg, Parmesan, chives, flour, seasoned salt, chili powder, basil, cumin, and pepper. Add to shredded potatoes and mix until evenly distributed.
  3. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, scoops out 1/4 cup potato mixture into the pan and flatten to a 1/2 inch thick layer. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side.
  4. Remove from pan, and drain on paper towels. Season with a little extra salt and pepper, if desired, and serve immediately. Don’t forget the Ketchup:)

ENJOY!

PS: This recipe does not give you a hash brown that looks like the one sold at MacDonald’s, instead it’s a proper recipe that produces a restaurant-grade hash brown – at least in my opinion:)

Glen

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