We asked the home chefs their secret to the most successful hash browns – and they said the same thing

The best homemade hash browns are of course made with love-but there are some important techniques that you can take into account for success if you are manufactured at home. While nothing strikes you with one side of hash browns at your favorite food, our Allstar home chefs know one or two things about what the best homemade hash browns are, and we have turned to your advice and learned one or two things.

Which, according to domestic chefs, really does the best hash browns

The most common misunderstanding about hash browns is that they should open just because they consist of an ingredient: potatoes. In reality, as many domestic chefs know, you need some TLC for this perfectly crispy bite. “I see Hash -Browns as I see homemade French friesAnd they require the same level of preparation, ”says Allstar Sarah E. Allstar Sarah E.

What makes the best hash browns really make? Starting with the right state of mind. From there, our Allstar home chefs agree on a common tip for crispy hash browns every time: they rinse them and rinse them out well.

The top secret for the crispy hash browns

It may not seem intuitive to present their crushed potatoes more Water to make them crispy, but the rinsing of their crushed potatoes is a crucial step. “Give them a spa dip,” says Sarah E. “Confirm the cut spoves and rinse the water clear.”

All -star Rosanne Castronovo RobinsonPresent Kim ShupeAnd Beckie Green Bergeron always spoil her potatoes before roasting them and notices the same stop point: “Until the water is clear.” But each of our all stars was on one thing: the dry step is all the more important after a spa treatment.

“The key is that you have to be super dry before you put them in the pan so that they become crispy,” says Bergeron. How can you dry them? Clean tea towels or paper towels alike will make the trick, but Sarah E. even recommends a salad spinner to support the process!

5 more tips from home chefs to improve their hash browns

• Use Russet potatoes. These potatoes are not only a bargain, they are also best for crispy hash browns because they have a lower inherent moisture content in terms of their starch level (which is high). The result is a perfectly crispy hash -brown as soon as it is flushed, dried and fried.
• Use a tire attachment on a food processor and not to a box area. This leads to a Julienned cut rather than a thin, crushed cut – the thickness and structure in every “crushed” the potato in time, but also a smooth, definitive edge for rinsing, drying and roasting.
• Use a salad spinner to dry the potatoes. The tip of Allstar Sarah E. is quite awesome – a salad spinner is a great tool to remove excess water at once, and the same applies to crushed potatoes that have been properly flushed. Simply note that you may still have to stain and press your prepared potatoes with paper towels.
• Do not displace the pan and wait. “The biggest thing I had to learn was to wait,” says Allstar Paula Red. “Don’t stir, don’t freak … until I have waited. Give them the time to brown and crispy on the floor before I turned them over.
• Use a highly heated oil such as rapeseed oil, bacon fat or lard. These oils and fats can cope with the time and temperature over high heat and at the same time keep a fresh, clean taste that makes the potatoes shine.