Crispy, crunchy, hash browns are the ultimate delivery vehicle for fried eggs. Between the texture and the natural crevices, runny fried eggs and hash browns go together like peas and carrots. Of course there are many other applications for them too, but this is the combination tht we find ourselves craving the most and what drove pulling togehter the recipe.
Hash Browns are really easy to cook, but many people don't factor in that they are a multi-step cook. They require a hot oil to crisp up well, to be shredded and moisture removed (to help them cook faster and remove moisture that prevents crisping up) and par-cooked because otherwise they would take a long time to cook to a consistency that is pleasant inside even if they are cooked well on the outside. The type of potato you use does affect the end product a bit, but they're all good and you'll get a feel for which potatoes you like best as you practice making them. Running the potatoes through a box grater gets them into a semi-uniform size so the pieces cook at a more uniform speed. Squeezing them to extract as much liquid as possible helps allow for browning, since wet potatoes won't brown. Cooking them in the microwave gets the potatoes half-cooked too so that they brown and crisp up at the same time as their insides are cooked fully.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
ingredients
For the Hash Browns:
- 1 pound potatoes, grated through the most coarse grater on a box grater
- 3 Tablespoons vegetable oil
- Casa M Spice Co® Chain Reaction®
- Casa M Spice Co® Cattle Drive®
FEATURED QUOTE
Running the potatoes through a box grater gets them into a semi-uniform size so the pieces cook at a more uniform speed. Squeezing them to extract as much liquid as possible helps allow for browning, since wet potatoes won't brown.
- Mike HernandezLET’S GET COOKING
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1.
Using a large piece of cheesecloth or a large kitchen towel, place the grated potato in and twist to extract as much liquid as you can.
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2.
Turn the potatoes out onto a few layers of paper towel on a microwave safe plate. Microwave the potatoes on high for 2 minutes.
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3.
While the potatoes are in the microwave, add the oil to a large nonstick frying pan and heat it over medium-high heat.
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4.
When the oil is shimmering and just shy of smoking, add the potatoes and using a spatula, spread them out into an even layer in the frying pan and pat them down. Season the potatoes well with the Casa M Spice Co® seasonings.
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5.
Cook the potatoes until they are golden brown and crispy on the bottom (2-4 minutes), then flip them with a spatula (doesn't have to be one big pretty piece). Cook the other side until they too are golden brown and crispy.
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6.
Remove the hash browns to a paper towel lined plate to drain, and serve while hot.
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