These Hash Browns Took AGES To Perfect

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash brown potatoes

Sweet potatoes are more nutritious, while frozen options can be more budget-friendly.

Peel the agria potatoes (optional to leave skin on).

Grate the potatoes to achieve traditional hash brown texture.

Place grated potatoes in a large bowl of cold water to remove starch.

Strain the water and replace it with fresh water, repeating until water is clear.

Squeeze out excess moisture from the potatoes using a clean dish cloth.

Chop the potatoes roughly and transfer to a blender with cold water, pulsing to create a potato slurry.

Squeeze out excess water from the potato slurry using the cloth again.

Blitz the onion with a tiny splash of water to help it blend, then squeeze out excess moisture using a cloth.

In a skillet, add half of the potato and onion mixture, cover with a lid, and cook on low heat to sweat out moisture.

Add clarified butter to the skillet, ensuring potatoes are submerged in the fat.

Cook the hash browns for about 20 minutes, turning occasionally for even cooking.

Strain the hash browns ladle by ladle to remove excess fat.

Season the mixture with onion powder, fine salt, and potato starch, stirring to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary