Low-Oil Pan-Fried Hash Browns Recipe
Hash browns, a beloved dish enjoyed worldwide, are a breakfast staple known for their irresistible crispy exterior and fluffy interior. Typically made from grated or shredded potatoes, these golden wonders offer a delightful combination of flavors and textures. Whether served alongside eggs and bacon or as a standalone dish, hash browns recipe has become synonymous with comfort and satisfaction.
Get ready to enjoy a healthier take on the classic hash browns with our low-oil pan-fried version. These crispy and golden hash browns are a delightful treat that won’t leave you feeling weighed down. By using minimal oil and a simple stovetop cooking method, you can achieve a satisfying crunch without the need for deep frying.
Ingredients
Instructions
- Grate and soak the potatoes: Begin by peeling the potatoes and grating them using a box grater or a food processor. Once grated, place the shredded potatoes in a large bowl of cold water and let them soak for 2 to 3 minutes. This soaking process helps remove excess starch from the potatoes, resulting in crispier hash browns.
- Blanch the grated potatoes: After soaking and draining the grated potatoes, bring a pot of water to a boil. Carefully add the grated potatoes to the boiling water and cook them for 2 to 3 minutes. This blanching step helps partially cook the potatoes, making them easier to handle and promoting a crispier texture.
- Remove excess water: After blanching the grated potatoes, it’s important to remove any excess water. Place the cooked potatoes in a colander or sieve and gently press down with a spoon or your hands to drain off the water. Alternatively, you can use a clean kitchen towel or cheesecloth to squeeze out any remaining moisture. Removing the excess water will help achieve crispier hash browns during the cooking process.
- Prepare the potato mixture: In a mixing bowl, combine the cooled and drained grated potatoes with the following ingredients: 1/4 cup of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of white pepper, 2 tablespoons of corn flour, and a splash of water. Mix everything together until the ingredients are well combined and the mixture has a slightly sticky consistency. Adjust the amount of water if needed to achieve the right texture for forming the hash brown patties.
- Pan-fry the hash browns with minimal oil: Heat a non-stick skillet or frying pan over medium heat. Add a small amount of oil, such as 1 to 2 teaspoons, and swirl it around to coat the pan evenly. Take a portion of the prepared potato mixture and shape it into a compact patty using your hands. Place the patty onto the heated skillet and gently press it down to flatten it slightly.
Once cooked to perfection, transfer the hash browns to a paper towel-lined plate to absorb any excess oil. Serve them hot and enjoy the satisfying texture and delicious flavor.
These low-oil pan-fried hash browns are a fantastic option for a healthier breakfast or brunch. They pair well with eggs, bacon, or your favorite toppings, and are sure to become a family favorite. So, give this recipe a try and savor the delightful combination of crispy goodness and minimal oil.
These low-oil hash browns provide a guilt-free and delicious addition to your breakfast repertoire. Their crispy exterior and fluffy interior make them a perfect complement to a mouthwatering stuffed omelette. Whether you prefer a cheesy, vegetable-packed, or protein-filled omelette, pairing it with these delectable hash browns will elevate your breakfast experience. Delight in the combination of textures and flavors, and savor a wholesome and satisfying start to your day.
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