Em already shared the delicious Cheater Croque Madame, which are absolutely fabulous, so I thought I would share the secret to the Super Secret Hash Browns. Hash browns can be tricky to make. You need to reach the perfect level of crispy-ness without being dry and the perfect amount of done-ness without being greasy. When I would make Breakfast Smash(which I am sure will show up as a post someday) I would use our potato ricer to drain all the liquid out of the potatoes and then fry them up in bacon grease. It was just about the healthiest thing you can eat. And while it was super tasty it was also super greasy.
Em loves these hash browns.
Then came along this recipe. These are the best fries you will ever eat. Not even joking. I make very few adjustments to her recipe when making the fries. We look for excuses to make these fries. But this post isn’t about fries, it is about Hash Browns.
These hash browns aren’t your shredded hash browns, these are more of a country potato style hash brown. The most important steps are the soaking in water, the drying off and the amount of oil. Without those you don’t really have tasty hash browns.
Just to give you an indication of how good these are: When they are halfway done and I pull them from the oven to flip the potatoes Em becomes the Yum Monster. This consists of her jumping up and down and growling YUUUUUUUUMMMMMMMM!!!! Seriously.
Serves approx. 2 per potato
some oil(we use olive)
salt and pepper
This is the order I do things in… I am sure you can preheat the oven first, especially if your oven is slow to heat. First peel your potato. Then chop into fry shapes. Then cut that into cubes. Place in a bowl that will hold them and some water. You will be using the same bowl to toss them in oil so maybe a bigger bowl is better.
Add warm to hot water to the bowl and let soak while you oven preheats(10-30 minutes). Drain the potatoes, dry out the bowl and the pat the potatoes dry. Place the potatoes back in the bowl with about 1tbsp of oil per potato. Shake it around until the potato bits are covered in oil. Set aside.
Take another 1-2 tbsp of oil and pour it on a baking sheet. Spread around with a brush and sprinkle salt and pepper on the oiled pan. A good trick for sprinkling without clumping: Sprinkle about a foot and a half abve the pan. Add potatoes in a single layer to the baking sheet and cover with aluminium foil.
Here is where it gets tricky. Bake for 5 minutes, remove foil. Bake for another 5 minutes. Rotate pan, bake another 5 minutes. Remove baking sheet from oven. Flip over all the potatos, I use tongs and a spatula. Return to oven for 5 minutes, rotate pan. Bake for the final 5 minutes making sure the potatos look amazing.