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!