How to Make Hash Browns
Simple but delicious item if done in the right way is Hash Brown Potatoes. Simply take a look at the potato, I hold the potato peel it, put in the pan of water not to large of pot, add one teaspoon of salt. You let this boil until that potato is finished cooking. And then, from there we will add the onions and green pepper and sauté it until it is nice and golden brown like you do not see it in most diners.
Now, as soon the boils over the low heat, we let it simmer, I am guessing it will take about 15 minutes. To known when the potato is done get one of this to do that. It is piece of like standing still and you pushed it into the item, it will come out easy, the potato is done. If there is any resistance, it is not done, very simple. Well, it surprised me. It is taking 45 minutes to boil this one large Idaho potato. Now, just take it out on the water, place on the plate.
What I have here is one third cup of a finely dice onion and a little bit less than a quarter cup of green pepper, salt and pepper and if these potatoes cools, this way, not to put in cold water because it is going stay wet, allow it to cool like this for about an hour or so and it will dry. So, there is no any moisture when we start to sauté. Now, the potato is cold, very simple, you have to cut it this way, or lengthwise what ever makes you happy spend the work either way, and then, after that just chopped it up, potatoes are nice and dry and after the potatoes are all dice up and then we are going to sauté.
We are going to start from a moderate flame with nice thick bottoms skillet, you will use olive oil or butter, I am going to put some olive oil. Just coat the bottom in the pan we will get a little hot and we are going to add everything at once. Well, the oil should be hot now, slowly slide in the potatoes, and the green peppers, and the onion, and start up with quarter teaspoon of brown black pepper. That should be enough. I had teaspoon of sea salt. Now, it’s just a matter of mixing this.
Now, it is nice not stocking, I am going to raise the flame a little bit, just do not forget, it will not take longer cook the onion and peppers and the potatoes are cook already. We will raise flame up, I use just to standby every few minutes and mix it. Now, keep on scrapping the bottom of the pan, it you see there is still bring up a little crust here just add a little bit oil or butter. Now I am going to raise the flame even higher. Let us just go with highest flame as possible. We want it done and we want to sit down and have these potatoes with our eggs.
Now, I would prefer putting this amount in a non sticks skillet, little brown much quicker and just easier to work. The only thing this, I do not have one size of this skillet, mine is smaller, and I used it only from my eggs. So I have to leave with this today, but if you have a non-stick skillet this size, much better. Just a little bit more works, you known I am scrapping up the brown portion and had bottom skillet nice and clean. Since, the amount of potatoes has shrunk a little bit from cooking I will transfer this into my non-stick and see much easier it is. This will not take long now at all. You know what they say, in every sport and every game. It is all in the equipment.
Now, it over in moderate flame and give few minutes, I’ll turn it and see how nice and golden brown as these. Just leave it like that, given the change to brown. Now, we have raised the flame and see how it’s doing. Noticed, nothing sticks, but slowly browning, that is beautiful. I hate when I go out to breakfast and you get the home pest brown with your eggs and then discolored. Come on, we will can put of little crispy pieces and let us going to wind up with today. We got a high heat growing and look at that. Nothing sticking and we are getting out nice golden brown color. Well, this will take another—
I do not want to say how much time, maybe 10 minutes. If that brown up, you turn it, and let it brown for a few minute, turn it some more, nice get in those little crispy pieces going her. Now, this is one large Idaho potato, and if we put this in the air that is normal size portion for two people. But you have one hungry guy and his potatoes are tasty which there will be. He is going to eat them all. A couple more minutes and we are done. Now, if you are making home fried potatoes you do the same thing, you boil the potatoes first, then you sliced them and then you sauté them. But I do not get this brown and crunchy as hash browns that is why I like doing it this way. There we are, it is done. Enjoy!
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