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how to make hash browns from boiled potatoes

 The Secret to the Crispiest (and Easiest) Hash Browns Is Boiling Potatoes in Advance

As a child of the internet, I excel in online reconnaissance. While some may use their skills to track social connections or find matches on dating apps, I focus mine on a singular mission: ensuring I'll be served a satisfying plate of hash browns at a restaurant.

For those who share my passion for hash browns, being an online spy is essential to avoid disappointment at the dining table. Many eateries liberally use the term "hash browns" on their menus, only to serve something entirely different, like breakfast potatoes. Prior to dining out, I meticulously scour a restaurant's Instagram geo-tagged photos and user-submitted images on Google Maps, searching for any indication that I'll be served genuine, shredded hash browns—not just chunks of potatoes with various add-ins. While these alternatives may be tasty, they simply don't compare to the real deal.

You might be considering the solution to my issue as making hash browns at home, which is a reasonable suggestion! However, the process can be quite cumbersome. Most recipes entail soaking shredded potato in cold water to remove excess starch, then meticulously squeezing out moisture before cooking. If you don't extract enough liquid, the potatoes become soggy instead of crispy, which is disappointing. It wasn't until I experimented with leftover boiled potatoes straight from the fridge that I discovered Cheater's Hash Browns, and they've become a staple in my kitchen.

Leftover boiled potatoes are the key to Cheater’s Hash Browns—the crispiest and easiest HBs in the game.

Partially boiling potatoes for hash browns yields a softer, creamier interior and a crispy exterior, which I find delightful. The trick is to cook them until they're easily pierced but not easily crushed, ensuring the shreds maintain their shape during frying. If you're boiling potatoes for another dish but want to save some for hash browns later, remove them before they're fully cooked. I often boil Yukon Gold potatoes specifically for hash browns—they work best for this method. Once cooled, you can grate them immediately or refrigerate them for up to three days, ready for quick hash browns anytime.

Here’s how to make easy, crispy hash browns at home: Begin by boiling approximately six medium-sized Yukon Gold potatoes, totaling about two pounds, until they are just fork-tender, typically taking 15 to 20 minutes depending on their size. Once boiled, drain the potatoes and allow them to cool.

When you're ready to prepare your hash browns, grate the cooked potatoes into a bowl using the larger side of a box grater. As you grate, the skins will peel off, but it's okay if some pieces remain. Season the grated potatoes with plenty of black pepper, a teaspoon of kosher salt, and a pinch of your desired additional seasonings, such as garlic or onion powder, cayenne, or smoked paprika. Gently toss the potatoes with a fork to ensure even coating.

In a large nonstick pan over medium-high heat, melt four tablespoons of unsalted butter with one tablespoon of olive oil. Using your hands, spread the seasoned potatoes evenly across the pan's surface. Let them cook without disturbance until they develop a deep brown crust on the bottom, approximately 5 to 7 minutes.

Using a flexible heatproof spatula, gently break apart the potatoes and toss them in the pan, employing a scooping and flipping motion to maintain their shape. Avoid chopping them up too vigorously, as partially boiled potatoes are more delicate than raw ones. Continue cooking, tossing sections with the spatula, for an additional 8 minutes or until the hash browns are well-browned and crispy in spots, yet tender throughout. If the pan becomes dry at any point, add a teaspoon or two of olive oil.

Once done, transfer the hash browns to a plate and immediately season with salt to taste. Enjoy your crispy, flavorful creatio

My guess is that after your first audibly crunchy bite, you’ll be Team Cheater hash browns for life—with the social media to prove it.

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