Homemade Crispy Hash Browns

Making hash browns is indeed simple, and I'm sure many of you have tried it before. But do you know the secret to making them crispy? Today, I'll share with you the method and techniques my family uses to make crispy hash browns. Let's get started together!

Hash browns come in various styles, including Chinese, American, Korean, and more. Today, I'll be making a Chinese-style hash browns dish, known for its authentic flavor, just like what you'd find in restaurants. To ensure you create the perfect hash browns, I'll address the following questions for you.

1. How do you make hash browns crispy?

Crispy hash browns are indeed delicious, and achieving that crispiness is quite simple. The key is to drain and squeeze out all the remaining moisture from the potatoes before frying. You can achieve this by placing the potatoes in a coarse cloth and then squeezing out or wringing out as much moisture as possible.

Secondly, it's essential to master the proportion of binding agents and seasonings. Typically, you'll add flour, eggs, and other ingredients or seasonings. It's recommended to maintain a ratio of 2:1 between potatoes and binding agents.

2. How to squeeze out the water from potatoes

As mentioned earlier, removing excess moisture from potatoes is crucial for making the crispiest hash browns. Here are some methods you can try:

Filter method: Use a filter to squeeze the potatoes, extracting as much liquid as possible. Then transfer them to a bowl lined with paper towels and pat them dry.

Coarse cloth: Place the potatoes in coarse cloth and squeeze or wring out the moisture as much as possible.

Tea towels: Use the same method as with coarse cloth to wring out the liquid. Keep in mind that potatoes may dirty the towel, so use one you don't mind getting dirty.

Potato ricer: Use a potato ricer to squeeze out the moisture in batches.

3. Can you stir hash browns?

It depends on the situation.

If the hash browns have not been placed in the skillet yet, then yes, you can stir them. Stirring them before frying can help the potato strands or mash blend better with the ingredients.

However, if the hash browns are already in the skillet, ensure they have formed into shape before flipping. The potatoes should sizzle and become crispy. Avoid stirring them excessively to prevent them from falling apart. During this process, ensure the heat is not too high to avoid burning the potatoes.

4. What potatoes are suitable for making hash browns?

In fact, commonly available potatoes can all be used to make hash browns. However, if you prefer crispy hash browns, you may want to choose potatoes that are high in starch, such as russet potatoes. But keep in mind that these potatoes may tend to fall apart more easily due to their high starch content.

If you want the hash browns to hold together more easily, you should use waxy potatoes, such as new potatoes, Yukon Gold potatoes, or red potatoes.

5. How do you make hash browns stick together?

The main culprit causing hash browns to fall apart is moisture. Therefore, before adding potatoes to a mixture of flour and eggs, ensure that the potatoes are dry. Whether you squeeze them with a dishcloth or use a salad spinner, make sure the potatoes are as dry as possible.

If you're concerned about the hash browns falling apart, you can also use a different type of potato. Waxy potatoes will stick together better, but they won't be as crispy as you might like.

Another option is to add more ingredients that act as binders. Try adding cheese to the hash browns, as melted cheese acts like a thick glue, holding the potatoes together.