There are certain restaurant dishes that are really difficult to re-create at home. Well if you want the secret to diner-style crispy hashbrowns, look no further.
There are many of you who may already know how to pull off perfect hashbrowns at home. It’s a pretty simple concept, right? The trick is to wash the starch off the grated potatoes and then dry, dry, dry. It’s really the only way to get the golden brown crispiness that we all crave from a good hashbrown.
Check out Crouton Crackerjack as he walks us through his prep method, making sure we know exactly how it’s done. He even advises on how to achieve the same effect with frozen potatoes! Mmmm – makes us want to dive right in!
credit: Crouton Crackerjacks
The ingredient list is short. It’s all about the technique.
For one serving:
- 1 (4-5 ounce or 110-140 grams) russet potato
- 2 Tbsp vegetable oil
- 1/2 Tbsp butter or margarine
For the written recipe, click on “Show More” beneath the video.
WATCH: For Crispy Hashbrowns like you get in a diner, you have to know the prep secret
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