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Basic Hash Brown Potatoes

I was looking at a TV celebrity make hash browns today. It got me to thinking as I watched the celebrity add what seemed like exotic ingredients to his hash browns. It got me to thinking that I had not seen anyone of the television personalities prepare simple hash browns. That brought me to this thought. What if you don’t know how to make basic hash browns successfully how can you expect to hit the stellar heights of a fancy hash brown recipe. So here is what I consider basic hash browns. This hash brown recipe will give you the basics of how to make hash browns.

There are two kinds of hash browns, loose and patty types. I am covering the loose version here as it will give you the best chance for success. The criteria for successful hash brown potatoes is:

1. Browned potatoes, not burnt.
2. Properly seasoned hash brown potatoes.
3. Fully cooked no raw potatoes.

Ingredients:

1. 1. 5 to 7 small to medium potatoes
   2. 1 small onion or dehydrated onion bits
   3. Cooking oil(olive oil preferred)
   4. Garlic powder
   5. Salt and Pepper

1. Onion powder
2. Dash of red pepper flakes

Grater and Colanders – Amazon.com

Directions:

• The first thing to do is wash your potatoes. About five to seven medium potatoes are enough for breakfast for two to three people and some left over for another breakfast.

•  Using your grater or food processor shred the potatoes and place into a colander. If you are so inclined you can peel the potatoes before shredding.

• Wash the freshly grated potatoes under the faucet. Turn over by hand while under the running water to help remove the starch. When the water is running clear you have removed as much starch as possible.

The water running off the potatoes contains starch that would make your hash browns gummy.

• Allow the shredded potatoes to drain. Press the potatoes into the colander to speed up the water removal process.
• Fine chop one medium onion and combine with the potatoes. Don’t have time to chop an onion use dehydrated onion bits. They will pick up the water from the potatoes and hydrate. When adding dehydrated onions to the potatoes remember the onion is a supporting character in this recipe not the star.
• Heat a pan on the burner set to slightly less than medium. I use a cast iron comal but any pan will work.
• Lightly oil the warm pan with enough oil to barely cover the bottom of the pan when swirled.
• Add enough potato/onion mixture to cover the bottom of the pan by 1/2 to 3/4 inch thick.

Season the potatoes

Next we’re going to season part of the potatoes. I didn’t include how much spice to add, as the potatoes are cooked in small batches. I like my hash browns with the onion flavor prominent over the garlic. As far as I am concerned the garlic takes a back seat to the onion flavor and the onion flavor takes a back seat to the potatoes. If you like more garlic than onion have at it. Also don’t be afraid that one or more spices may be to much. Cooking in small batches allows you to adjust the flavors on the second and third batch so that the end product will be perfectly spiced to your liking.

All Comals – Amazon.com

• Season the hash brown potatoes with salt, pepper, garlic, onion powder, and a dash of red pepper(optional).
• Quickly flip the potatoes to coat the potato/onion mixture in the oil and to spread the spices.
• Do not cover the potatoes during the entire cooking process.

Cooking the potatoes

• When you see some browning on the potatoes touching the pan turn the potatoes and wait for more browning. Turn again and mix the potatoes. If the potatoes are getting brown to quickly and might burn, turn the heat down. When the majority of the potatoes are browned but not burned(if not fully cooked don’t worry) remove from the pan into a microwave safe glass bowl. Taste the potatoes for salt and spices. We will adjust the spices on the second and third batches.
• Oil the pan again and repeat the process for the second batch of potatoes. Adjust the spices on the second batch. If there was to much salt on the first batch omit or lighten the salt on the second batch. If the potatoes are brown but a little undercooked it’s alright. When you have finished the third batch mix the batches together and microwave the potatoes if needed until done or put back in the pan for final cooking. Three to four minutes on high in the microwave will usually finish the cooking process if needed.

This recipe should have you preparing perfectly seasoned hash brown potatoes whenever you wish.

(Mybusyretiredlife.com All Rights Reserved)

(Mybusyretiredlife.com All Rights Reserved)