Summary
As proven by Waffle House, hash browns are delicious with all sorts of toppings, but the base layer needs to be two things: crisp on the outside, soft and steamy on the inside. Squeezing excess water from the raw, shredded potatoes is essential for the former, and even cooking in a single layer that’s not too thick is essential for the latter. A fried egg, or a freshly cooked BLT Scramble, is a simple yet perfect accompaniment. Or try our Skillet Potato Pancake with Cheese recipe if you like your hash browns “covered” (as they say at Waffle House).
Ingredients
- 1 1/2 to 2 pounds (about 3 medium) russet potatoes, peeled
- 3 tablespoons canola oil
- Kosher salt
- Freshly ground black pepper