Ultimate Crispy Classic Hash Browns

Ever since I posted my recipe for the Ultimate Crispy Home Fries (that went global!), I got a ton of requests for hash browns.

I’ve learned a few things about hash browns.

1. Hash Browns are 2 words, not hashbrowns (thank you stupid spell check for pointing out that I’m an idiot with spelling at times).
2. That there are people that haaaaaaaaaaaaaate onions and peppers almost as much as I hate Demon Seeds (Cherries).
3. That there is a definitive line in the proverbial breakfast plate when it comes to taters at breakfast – either it’s Home Fries OR Hash browns.  Most really only like one ‘type’.
4. I can’t take a stinking ‘sexy’ Hash Brown picture to save my soul so you’re gonna have to trust me on this one folks when I tell you how fantabously AMAZING these are! I haven’t steered you wrong yet (have I?)

Now me personally I do like both types of taters for breakfast BUT it’s egg-situational dependent.

I will ONLY eat home fries with scrambled eggs as I tend to mix it all together and then drown it in ketchup.

Yes… ketchup, quit judging *glare* LOL

I will ONLY eat hash browns with dippy eggs (yes I said dippy… go with it).  I fry up these crispy babies, plate them then put the dippy egg on top (covered with more ketchup — shut it, leave me and my mild ketchup obsession alone) and then poke the yoke so it oozes on top of the hash browns.

Yummmmmmmmmm!!!

So when you’re getting your breakfast on, you NEED to make these!

Ultimate Crispy Classic Hash Browns

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• Author: The Kitchen Whisperer

Ingredients

• 4 russet potatoes, (either peeled or not)
• 2 tablespoon butter
• 2 tablespoon crisco (or bacon drippings)
• 1/4 teaspoon cayenne
• 1 teaspoon kosher salt
• 1 teaspoon fresh black pepper
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon onion powder (optional)

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Instructions

1. Shred potatoes into a large bowl filled with cold water.
2. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water.
3. Stir again to dissolve excess starch. I repeated these steps 4 times.
4. Place the potatoes in a colander and press down with a clean linen towel to squeeze out any excess moisture.
5. Remove from the colander and pat dry with paper towels squeezing out the last bit of moisture.
6. Heat butter and Crisco in a large non-stick pan over medium heat.
7. In a bowl, mix gently the potatoes with the salt, black pepper, cayenne and smoked paprika (plus optional onion powder).
8. Gently place the potatoes in the hot pan.
9. Cook potatoes until a brown crust forms on the bottom, about 9-13 minutes.
10. Continue to cook and stir until potatoes are browned all over, about 9-13 more minutes.

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