Hash browns
When you think of Hash Browns, do you think of…. elegance? Fine dining?
Well, I want these Hash Browns to change your perspective on the average lump of potato.
These little rectangular nuggets are pure, fluffy, pillowy, GOLD. Despite the extravagant pictures above, the star of the show is truly the potato.
You might slave away for a couple days in order to make them..but they are WORTH it every time.
What’s important for making a delicious hash brown is patience.
In order to achieve the ideal texture and fluffiness, the potatoes have to chill in the fridge after you cook them, for at least 6-8 hours. This unfortunately can’t be rushed.
This solidifies the starches, preventing a gummy/goopy texture when they are to be grated.And, after making your potato mixture, they AGAIN have to be banished to the ice box until frozen and rock solid before frying.
If you do these steps, you’re gonna end up with some WICKED hashbrowns.
Let’s make them!
Recipe:
Makes 10 rectangles
Special Equipment:
Box Grater
Small Baking Tray
Spider
Plastic Wrap
Wire rack
Hash browns
400g Russet Potato, cooked
35g Potato Starch
35g salted butter, melted
generous pinch of salt
1L neutral oil, for frying
Bake (or microwave) your potatoes until fork tender. This can take about 50-60 minutes at 400 degrees.
Let them cool, before covering and placing them in the fridge for at least 8 hours.
This allows the starches to solidify, meaning the potato will hold shape better in the next step.
After refrigeration, peel the potatoes. Use a box grater to shred the potatoes. Careful of your fingers.
Place the grated potato in a large bowl along with the potato starch, melted butter and a generous pinch of salt.
Use your hands to combine gently, just until the starch has dissolved. Don’t squish the potato too much.
Line a small baking tray with plastic wrap, allowing for some overhang. Dump the potato mixture into the tray.
To make a compact rectangle, fold the plastic wrap over the top of the potato mixture. To help you mold and shape the potato: press down on top of the plastic and use the edges of the tray to create a perfect rectangle. Use a bench scraper to get sharper corners!
Refrigerate for 1 hour to allow the butter to solidify, before cutting into 10 cubes.
Wrap or store in a freezer safe bag and place in your freezer for 12 hours.
Once the potatoes are rock solid, you can proceed to fry. These will keep for a long time in the freezer, so if you want to make a double batch just to have some stashed away, I’d recommend it!
To fry: To a medium pot, add your oil. Place it over medium high heat, and allow the temperature of the oil to reach 325 degrees.
Right before frying remove the hash browns from the freezer. If there are any ice crystals, brush them off.
Use a spider to place them carefully into the preheated oil to prevent splashes. Fry for 2-3 minutes or until a light golden.
Remove the hash browns from the oil and place on a wire rack. Allow them to rest for 2 minutes while you increase the oil temperature for 350 degrees.
Return the hash browns back to the pot for a second fry! Cook for another 2-3 minutes. Frying two times will help them achieve a beautifully thin, golden and crispy shell-like exterior.
Remove from the oil and place on a wire rack. Quickly sprinkle with flaky salt!
Allow them to cool slightly before serving.
These pair perfectly with my Yuzu Honey & Caramelized Shallot Aioli with or without a nice mince of Kingfish Sashimi.
Notes: After frying these are best eaten within the hour.
The frozen hash browns will keep for a long time in the freezer, so make these ahead of time for a quick and fancy appetizer for your next party. Enjoy!
