Content

• Ingredients
• Steps
• Method 1 of 2: From raw potatoes
• Method 2 of 2: Boiled Potatoes
• Warnings
• What do you need
• Additional articles

This traditional US breakfast is easy to prepare and can turn any meal into a feast. The secret to perfect, crispy hash brown potato pancakes is that the potatoes are dried before cooking and cooked in plenty of oil. You can make hash brown potato pancakes using raw or boiled potatoes. Here's how.

Ingredients

• 4 medium russet potatoes (or other high starch variety)
• 2 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon pepper

Steps

Method 1 of 2: From raw potatoes

1. 1 Peel the potatoes. Rinse the potatoes thoroughly in cold water and then peel them with a small knife or potato peeler. For hash brown potato pancakes, Russet potatoes or another variety with a high starch content are best.
2. 2 Grate the potatoes. Line the bowl with a clean kitchen towel, then grate the potatoes directly into the towel-lined bowl using a cheese grater.
3. 3 Squeeze out moisture. You should try to squeeze as much moisture out of the grated potatoes as possible. This is the most important step for making the pancakes crispy and not soft. To do this, gather the edges of a tea towel to create an impromptu bag of grated potatoes. Twist the bag while squeezing the potatoes to squeeze out as much liquid as possible.
   • Alternatively, you can try squeezing moisture out of the potatoes using a potato press. You don't have to try to squeeze potatoes through it, just squeeze out the moisture.
4. 4 Heat the skillet. Heat a large skillet (preferably cast iron) over medium heat. Add butter to the skillet and let melt. Once the butter has melted, place the dry, grated potatoes in the skillet and stir to coat with oil. Season with salt and pepper.
5. 5 Make hash brown potato pancakes. Once the potatoes are covered with butter, spread them evenly over the pan so that they are in maximum contact with the hot pan. The potato layer should be no more than 1.25 cm. Cook for 3-4 minutes on the first side, and then for 2-3 minutes on the other side. The potato pancakes are ready when they are crispy, golden brown on both sides.
6. 6 Serve. Use a large spatula to transfer the hash brown potato pancakes to a plate. Cut the pancakes into halves or quarters if necessary. Serve plain or with hot sauce, ketchup, bacon and eggs for a top-notch breakfast.

Method 2 of 2: Boiled Potatoes

1. 1 Prepare your potatoes. Wash the potatoes thoroughly in cold water. Prepare potatoes by boiling or baking them.
   • If you decide to boil potatoes, place them in a large saucepan and cover with cold water. Bring the water to a boil and cook the potatoes until tender. This should take about 20 minutes.
   • If you are baking potatoes, pierce the skins two or three times with a fork. Wrap potatoes in aluminum foil or place directly on the middle rack of an oven preheated to 175 degrees Celsius. The potatoes will be ready in about half an hour.
   • If you have any leftover boiled potatoes from previous cooking, use them for hash brown potato pancakes.
2. 2 Let cool before cleaning. Leave the cooked potatoes in the refrigerator overnight if possible. Once the potatoes have cooled, peel them off with a small knife or potato peeler.
3. 3 Grate the potatoes. Rub it with a cheese grater. This will be very easy to do as the potatoes are very soft when cooked. You can now make pancakes or freeze grated potatoes.
   • If you choose to freeze it, place the potatoes on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for a couple of hours until the potatoes are frozen, then transfer them to food storage bags in the freezer and use as you like.
4. 4 Heat the skillet. Heat a large skillet (preferably cast iron) over medium heat. Add butter to the skillet and let melt. Once the butter has melted, place the cooked, grated potatoes in the skillet and stir to coat with butter. Season with salt and pepper.
5. 5 Make hash brown potato pancakes. Once the potatoes are covered with butter, spread them evenly over the pan so that they are in maximum contact with the hot pan. The potato layer should be no more than 1.25 cm. Cook for 3-4 minutes on the first side, and then for 2-3 minutes on the other side. The potato pancakes are ready when they are crispy, golden brown on both sides.
   • If you are using frozen potatoes that you prepared earlier, you can cook them in the same way. He just needs a few extra minutes.
6. 6 Serve. Use a large spatula to transfer the hash brown potato pancakes to a plate. Cut the pancakes into halves or quarters if necessary. Serve alone or as a side dish for breakfast or dinner.

Warnings

• Fry the potatoes gently.

What do you need

• Knife
• Cutting board
• Measuring cups and spoons
• Frying pan (preferably cast iron)
• Cheese grater
• Potato press
• Large bowl
• Clean kitchen towel
• Aluminium foil
• Large saucepan
• Scapula

Additional articles

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