There are two schools of thought when it comes to hash browns. For some, the perfect hash browns are made by frying diced potatoes and onions in a skillet until the potatoes are relatively crispy on the outside and still creamy on the inside, and for others, hash browns are all about the crunch — shredded potatoes fried to golden-brown perfection with just barely a hint of fluffy potato left on the inside. If you’re a crispy hash brown aficionado, there are a few things you should know before you make these delicious fried potatoes at home.potatoes on your plate. While shredded potato hash browns lack a noticeably light and creamy texture under their crisp outer crust, they more than make up for the monotony in texture with a crunch that’s difficult to achieve in a diced-potato hash brown. If you use the right potato and the right set of techniques, these hash browns fry up golden-brown and with the perfect amount of crackling crust every single time. And, since they use little more than starchy potatoes, a neutral-flavored cooking oil (like canola), and some salt, they’re easy to make whenever the super-crunchy-hash-brown craving hits.
If you’re ready to whip up a batch of these crunchy fried potatoes at home, here are a few tips to know.
Choose the Right Potato
Shred the Potatoes
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.