Bring Waffle House to Your Kitchen with These Crispy Hash Browns | Julia At Home (S3 E2)

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash brown potatoes

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

Choose 3 pounds of Yukon Gold potatoes and scrub them clean, leaving the skins on.

Use a food processor with a shredding disc to shred the potatoes, cutting them down if necessary to fit.

Soak the shredded potatoes in cold water for about 5 minutes to remove excess starch.

Prepare a baking sheet by spraying it with vegetable oil spray to prevent sticking.

Lift the potatoes out of the soaking water, squeezing them to remove starchy water, and place them in a colander.

Using a clean kitchen towel, squeeze the shredded potatoes to remove excess moisture.

Return the dried potatoes to a bowl and add 6 tablespoons of olive oil, 1 teaspoon of table salt, and 1/4 teaspoon of pepper, tossing to coat evenly.

Spread the potato mixture evenly on the prepared baking sheet without packing them down.

Bake in a preheated oven at 450 degrees Fahrenheit on the middle rack for 35 minutes.

After 35 minutes, flip the hash browns using a spatula and return them to the oven for an additional 6 minutes.

Once done, sprinkle with additional salt and pepper while warm before serving.

Cooking Techniques

Equipment Needed

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Dietary