Casa M Hash Browns.
Wring, microwave, then sear your shredded potatoes until the edges shatter crisp
Wring, microwave, then sear your shredded potatoes until the edges shatter crisp
Ingredients
Ingredients
- FOR THE HASH BROWNS:
- 1 pound potatoes, grated through the most coarse grater on a box grater
- 3 Tablespoons vegetable oil
Method
-
01
Grate potatoes through coarse grater
5 minGet those potatoes into a fine mesh strainer and squeeze hard with your hands, then wring them out in a clean kitchen towel until you've extracted every last bit of moisture — this is non-negotiable for crispy results. Spread them on a microwave-safe plate and run 2-3 minutes in short bursts, stirring between rounds, until they're completely dry to the touch and starting to separate.
-
02
Squeeze grated potatoes dry in towel
3 minExtract as much liquid as possible.
-
03
Microwave potatoes on high for 2 min
2 minSpread on paper towels on microwave-safe plate.
-
04
Heat oil in nonstick pan over medium-high
3 minOil should be shimmering, just shy of smoking.
-
05
Spread potatoes in pan and season
1 minPat into even layer.
-
06
Cook first side until golden and crispy
3 minTakes 2-4 minutes.
-
07
Flip and cook second side until crispy
3 minDoesn't need to be one perfect piece.
-
08
Drain on paper towels and serve hot
1 minGet your oil screaming hot in a cast-iron skillet over medium-high heat, then add the potatoes and press them into a single layer with a spatula — don't touch them for 4-5 minutes while they develop a golden, shattering crust on the bottom. Flip in sections, break them up with your spatula, and keep pressing for another 3-4 minutes until you've got crispy, burnished edges throughout, then finish with salt to taste.
From Mike's Notebook
Microwave-drying after squeezing removes the last moisture that prevents browning and crispness.
Oil needs to shimmer and nearly smoke—cooler oil steams the potatoes instead of searing them.
Don't worry about keeping it whole; breaking into shattered pieces means more crispy edges.