This Kitchen Staple Is the Secret to Getting the Crunchiest Homemade Hash Browns
There’s no need to head to a drive-thru for some deliciously crispy hash brown patties. You can get an even more satisfying crunch from a homemade version with something you already have in the cupboard: cornstarch.
Morgan Hipworth, a young baker from Australia, recently shared his technique which uses the simple kitchen staple to give spuds an extra crispy texture. He starts by washing, peeling, and grating four medium potatoes, then lets them soak in cold water for 20 minutes before squeezing out all the starchy liquid. He allows them to also hangout on a paper towel-lined pan for a bit to make sure they’re nice and dry.
Once the shredded spuds are mostly aired out, Hipworth cooks them in a pan with some ghee (butter works, too) until they’re soft and tender. After that, they’re ready to season with salt and pepper (and any other spices you’d like). When they’re done cooking, he lets them cool down before adding to a bowl and mixing with three tablespoons of cornstarch.
Then it’s time to form the potatoes into a patty shape — but don’t start frying them immediately! Hipworth recommends letting them chill out in the freezer for about 20 minutes first, which will help them hold their shape while they cook.
When they’re ready, you can either fry them in oil with a pan on the stove, flipping to get each side nice and crispy, or use a deep fryer like Hipworth.
Take a look to see how his turned out (and hear the incredible crunch!):
(Note: Hipworth’s caption lists “corn flour,” but that’s the UK and Australia equivalent of cornstarch rather than the grainier, yellow product we’d call corn flour over here.)
Have you ever seen hash browns look that good from a drive-thru? We’re not sure we’ll ever go back to those after trying one bite of this homemade version!
This article originally appeared on our sister site, Woman’s World.
