How to make crispy restaurant hash browns | easy hash browns

Good morning everyone, I hope everyone is well. I'm back here with you with another video, this is another breakfast related video. You could consider it a complement to my omelette video, but today I'm going to show you how to

make

and some of you. You probably already know how to do this and have different ways of doing it, but I just want to show you how I do it and what I'm going to do is show you how to

make

crispy

restaurant

style

hash

browns

for one, so without further delay here. let's go okay, so let's start with the ingredients that you have that we will use today, so to start with the fries, obviously you need a potato.

I have a smaller bag of russet potatoes, so I'll take out two potatoes. in case you need a cutting board, you will need 1/3 cup, about 1/3 cup of vegetable oil and you can use other oils if you want. I like to use vegetable oil with fries because it has a high smoke point. so that the oil does not burn even at high temperatures in the pan or in the frying pan what are you going to need to get the

crispy

hash

browns

again we are going to have a little salt and pepper we are not going to add anything to the end This is something that I like to use and you'll see how it works but this is just a small tupperware it's rectangular in shape and you'll see how it comes into play here with the potatoes you're going to need a box grater or some type of cheese grater, this is what I'm going for. to use to grate the potatoes and you're going to need a bowl of cold water, we're going to put the potatoes in there after they're grated and then I'm going to need some kind of strainer so I bought this strainer.

We will go here. The skillet I'm going to use today is an 8-inch stainless steel skillet with a tight-fitting lid. If you want the lid to fit snugly, go for it. to avoid splattering but it will help make the fries really tasty and create the steam needed to get them done right and then obviously something to flip the fries so I have a metal one that looks like a fish fin but you can use plastic or wood or whatever type of fin you have there, spatula, so let's move on to the next step. I also forgot to mention that you're going to need a potato peeler, obviously, to peel the potatoes, a kitchen towel or cheesecloth, this is a fairly large one that's quite thick, and then some paper towels as well.

Okay, now I'm ready to move on to the next step, so now I have these two small peeled potatoes and what I'm going to do to create my fries is I'm going to start grating them and the cheese grater on the cutting board and As they come out the bottom, I'm going to start putting them in cold water, so while those potatoes are in the cold water, you can start mashing them. The heat goes into the pan, so I'm going to take the stainless steel pan and I'm going to turn the heat up to medium-high, it's between 6 and 8 on my gas stove and before you add anything like the omelet. you're going to let it heat up, it's important that the pan gets really hot before you add oil before you add the potatoes and I start straining the potatoes, you want to get all that starchy water out, press it down, make all that juicy water with starch.

Out of there, so we were left with nothing but cold potatoes. Okay, let's write there. Okay, the pan is getting pretty hot. I'm going to take about half of this third, so half of this I'm going to throw in and let it stay. hot and while it's heating up, I'm going to lower the heat a little bit while I show you the next process here and what we're going to do now, as you can see, we're going to have these potatoes right. and dry, so I'm going to shake them in the sink and then I'm going to put them on this cloth, expose a little bit in there, mist them, we want to get all the moisture or as much of those potatoes out of those potatoes as possible. so let's go around it and what I'm going to do now is this trick that I learned myself, but what I do is I take this little rectangular shaped Tupperware and I put a portion of potatoes right there and I smash it. down, don't fill it all the way to the bottom, make about a portion of potatoes, mash it up now, what I do is take the rest of that oil, half of the third board from there, now you need a lot of oil to make your crispy fries , but don't worry, we'll get rid of the excess oil at the end.

I'm going to push them down so the oil covers all of those potatoes now that the pan is hot but not smoking and If you really don't want it to smoke, you don't want burnt oil and obviously you don't want burnt potatoes, but what I'm going to do is take these potatoes now and throw them in the trash. in the oil, be sure to throw them away from you so you don't burn yourself. Now they are there. I'm going to press down a little bit. I'm going to pick this up. I'll show you what they look like now. it's really important and leave this, you want to take your lid and leave it there tight and you want to set a timer for five minutes, whatever you do, don't try to check the potatoes, don't turn them over, wait. the whole five minutes, okay, so I'll be back in about five minutes.

Okay, it's been five minutes. I haven't lifted the lid, but I can hear sizzling in there. I think these hash browns are ready to flip and remove the lid. Carefully, you didn't see that the edges were really crispy. I'm going to carefully stick my spatula under there and move them away from me. Oops, I'll put them on the side nice and crispy, so now I'm not on this side. I'm going to last the full five minutes and I'm not going to put the lid on. I'm going to last about two and a half minutes, three minutes, so I'm ready to take the fries out of the pan and get them ready to eat.

I'm going to come over here with the pan, what I'm going to do is slide these so that they all come out in one piece, which I really like, let them drip into the pan a little bit there and I'm going to put it. Put them on half of this folded paper towel that I have, walk back to the stove, you're not okay, I don't know if you can see me, but these hash browns are delicious and golden brown, they're crispy. The oil is starting to soak into the paper towel. They are very hot. I'm going to turn this paper towel over and I'm going to absorb a little bit more oil and then we'll turn it over.

Look at that side. They were also quite crispy, but not overcooked and I'll leave them right there on my plate. I'm going to get rid of this paper towel. Get nice and close so you can see them nice and crisp.