Crispy Hash Browns

When I make hash browns, they tend to be sorta soggy and fall apart, so I looked at a lot of online suggestions for avoiding this problem, and I came to this strategy:

  • I grate the potatoes onto a big paper towel.
  • I squeeze them out, trying to get as much water out of them as I can.
  • I put them on a big plate that is microwave-safe, and microwave them for 2 minutes while heating oil on the stove.
  • I fry them without moving them until I can peel up the edge and see that they are getting brown. I try to keep a wide, thin layer and if possible, flip them all together.
  • Once both sides are getting crispy, I try to scatter them so that more of the middles get a crispy edge on them. This part is my own choice though, so you totally don’t have to!
  • On Whole30, you can serve them with onions, tomato, avocado, etc. and of course some bacon if you are into that.

Hashbrowns bring me back to my favorite meal, and make me feel pretty normal in the midst of a very clean-eating month!

6 comments on “Crispy Hash Browns

  1. We have always had trouble making our home fries crispy. This recipe is one we can’t wait to sample Saturday morning. We’ll keep you posted.

    Liked by 1 person

  2. Totally going to try this…thanks!

    Liked by 1 person

  3. katiehanson says:

    I love hash browns but have never tried making my own in case they came out soggy! Maybe I’ll try this way and give it a go

    Liked by 1 person

  4. Super comfort food!! Thank you for these tips! I resorted to using dehydrated potatoes years ago, but still couldn’t keep them from falling apart. Or almost burning them trying to get more of them brown. I’m changing dinner plans for tonight so I can try this.

    Liked by 1 person

  5. annabellecuisine says:

    I really have to try to make homemade hash browns because it’s one of the things I miss the most since I left London.

    Liked by 1 person

  6. Hira Ghouse says:

    Thank you for this dear! 😊


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