The Best Hash Brown Potatoes
Ready for the best potato hash browns ever? Well, you are in the right spot. This recipe really is the best hash brown potatoes recipe of all time. They are crispy on the outside and soft in the center.
Add the grated russet potatoes to a large bowl.
Soak the grated potato shreds in cold ice water for 5 minutes.
Drain the potato shreds in a colander. Using your hands, squeeze as much water out of the potatoes as possible.
Next, use a dish towel to press out any extra moisture that might remain.
Place the grated potatoes back into the dry bowl.
Add flour, egg white, grated shallots and salt and pepper. Mix using your hands to make sure everything is well combined.
Next, pour 1 cup of vegetable oil into a sauté pan and heat over medium/high. **You'll want to make sure the oil is hot before you add the potatoes. Otherwise, the potatoes will soak up the oil and get soggy not crispy**A good way to test if the oil is hot or not, is to toss a small shred of potato in the oil. If it begins to bubble right away, the oil is ready. If it sinks to the bottom of the pan, the oil is not hot enough yet.
Form the potatoes into patties using a measuring cup. This will give you a nice round shape. Add the patties to the oil two at a time. If you overcrowd the pan, the oil temp will drop, and the hash browns will not get crispy.
Repeat until all hash browns are fried. Place fried hash browns on a paper towel to absorb any excess oil. Finish with a pinch of salt. Serve and enjoy!
Serving: 1serving, Calories: 105kcal, Carbohydrates: 22g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 651mg, Potassium: 434mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 6mg, Calcium: 23mg, Iron: 1mg