My little boy is a big fan of hash brown. He already tried hash brown from many different places and although in my opinion some of them were not good, he still ate them. I don’t know why, but many of the hash browns that we tried were too oily/greasy, not crispy on the outside, too soft, and got bad taste probably because of the oil used in the making process.
I always wanted to make hash brown, but after reading some recipes I found out that mostly there were too many steps and would require too many things, time, and washing to do. Until I stumbled upon a recipe that seemed to be very easy and I tried it with confident and it was a huge success since the first time! I’ve been making hash browns three times and all of them have been a great success and everybody in the house (so far) like it a lot, even for me who is not a big fan of has brown consider the taste to be very yummy………….
So now, we don’t have to go out to eat (sometimes) mushy, oily, greasy, soft hash brown anymore. It’s very easy and even from a very simple recipe can produce such a magnificent result.
- 1 kg of russet potatoes, peel
- 1 tsp salt
- 2 tbsp corn starch
- olive oil
- unsalted butter
- Cook the potatoes until they’re about 3/4 of the way cooked. For me, it’s about 15 to 20 minutes depending on the size of my potatoes. I use fork to check the potatoes (just poke the fork to the potatoes, and it should be soft on the outside but still a bit firm on the inside)
- Add corn starch, mix well
- Press them into the paper until it reaches the thickness that you want
- Put another paper or plastic on top of the potatoes and smooth it out with your palm. I used rolling pin to make them thinner and smoother
- Flip it over and cut into the shape that you want. Never mind if the cuts are not in the same size
- Prepare a non stick pan, add olive oil. Do not deep fry the potatoes. Just give oil at the bottom of the pan
- Scoop 2 tsp of unsalted butter into the pan (the butter will give extra nice flavor and smell)
- Wait until it’s hot and fry the potatoes until they are golden on both sides
- Sit them straight on some absorbent paper and serve hot. The hash browns are really delicious and crispy but not greasy or oily
No matter how many hash brown I fry, the lil boy never seem to have enough and always ask for more. That proves how good the hash brown is. I do think that the butter adds really nice flavor to my hash brown. I tried frying my hash brown using only olive oil, and although it tasted good, but still not as good as if I fry it with butter.
How To Make Hash Brown With Curtis Stone – Coles —– original recipe is taken from here.
Nowadays, I like watching Curtis Stone cooking video (I’ve known his name and his cooking since he was invited as guest chef in Masterchef Australia), and to me he can make everything so simple and it’s like short cuts to some difficult dishes. I will try some of his other cooking recipes and share the results here.