Hash Browns
i grew up loving that traditional diner-style hash brown patty, but I could never get mine to resemble the restaurant standard. Finally, I discovered the secret, the dish towel squeeze technique.
Hash Browns
i grew up loving that traditional diner-style hash brown patty, but I could never get mine to resemble the restaurant standard. Finally, I discovered the secret, the dish towel squeeze technique.
Open in Cookpad AppSteps
- 1
Place grated potatoes in a clean dish towel and firmly twist the towel to squeeze away as much moisture as possible.
- 2
Heat oil in a cast iron skillet until a piece of grated potato sizzles when dropped in the pan.
- 3
Lightly season potatoes, then spread a thin layer out in the hot oil, adjusting with a fork to coat the pan evenly.
- 4
Cook over medium heat until the bottom of the hash is a deep, crispy brown.
- 5
Loosen the hash from the pan. With both hands on the handle of the skillet, toss the hash into the air to flip.
- 6
Cook until the opposite side is a similar deep brown color.
- 7
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