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Hash Browns (American Potato Pancakes)
Instructions
I prepare the ingredients for making American hash brown potato pancakes.
I peel the potatoes.
I grate them on a coarse grater.
I salt the grated potato and stir it. After this, the juice starts to release more quickly.
In small portions, I place the potato on cheesecloth or a cotton cloth.
I try to squeeze as much moisture as possible out of the gathered pouch. The drier the grated potato, the crispier the pancakes will be.
I put the wrung-out clumps into a separate bowl.
I pepper them and stir. This is the finished mixture for the hash browns – there is nothing else to add.
You can start frying this potato straight away, dropping it into the hot oil with a spoon. But for a nice appearance I shape round patties using a culinary ring. And so as not to damage the shape of the patties when transferring them to the pan, I place pieces of cling film or foil underneath. So, I set the ring on the film and pack it tightly with grated potato, but so that its thickness is around 5 millimetres.
I carefully lift off the ring, twisting it to one side for a better release.
In this way I prepare all the patties.
I heat the pan with oil. I lay out the first batch of potato pancakes, transferring them with the film, which I then remove straight away. Over medium heat I fry the underside until golden – this takes about 3 minutes.
Helping myself with a spatula and a fork, I flip the patty onto the other side and bring it to a golden-brown colour over another 3 minutes.
I place the finished pancakes on a paper towel, which will take up the surface grease. The hash browns are ready.Thanks to such a simple cooking method, the American potato pancakes, hash browns, turned out extraordinarily tasty. They kept a pronounced potato flavour and gained an ideal crispy, brittle crust with a tender middle. A breakfast with these pancakes, topped with sour cream, is very appetising and nourishing.
Tips
- 1
MAXIMUM SQUEEZING is the "secret" of the crunch. Damp shreds steam in their own juice while frying and don't crisp up. Dry, wrung-out potato gives a brittle crust on the outside.
- 2
NO FLOUR OR EGGS is the "secret" of the American style. Binding additions turn a hash brown into ordinary draniki. Only potato + salt + pepper gives that very flavour you get in US diners.
- 3
A CULINARY RING is the "secret" of the shape. A free-form shape gives ragged, unattractive edges. A ring gives a perfect circle 7.5 cm in diameter.
- 4
5 MM THICKNESS is the "secret" of even cooking. Thicker than 1 cm and the middle stays raw within 6 minutes. Thinner than 3 mm and it dries out. Only 5 mm gives the ideal balance. The same principle works for other kinds of potato pancakes and draniki.
FAQ
Which potatoes should you choose? +
Ideally, starchy varieties (430 g is the "classic" amount). Choose an older, starchy potato; freshly dug young potatoes in season also work well. Do not use: very young potatoes (too little starch), green-tinged ones (they taste bitter), or sprouted ones. For the "classic" result, a starchy, mature potato is essential.
What can replace a culinary ring? +
Alternatives: a trimmed tuna tin, a mould for syrniki, a silicone poached-egg mould, a cookie cutter, a ring cut from a tin can, or simply a spoon (the classic way, with no mould). Do not use: thin plastic (it will melt) or moulds with a shaped, fluted edge (the hash brown will tear). For the "classic" result, an even metal or silicone ring is essential.
How long do hash browns keep? +
In the fridge in a tightly closed container – 1 day. Any longer and they soak up moisture and lose their crunch. Before serving, reheat them in a dry pan for 2–3 minutes or in the oven for 5 minutes at 180°C (this restores the crust). In the microwave they go soft. Cooked hash browns keep in the freezer for up to 1 month; there is no need to defrost them – fry them straight from frozen. Fresh and hot from the pan, they are at their best straight away (maximum crunch). On the second day the flavour holds but the texture is softer. Don't leave them at room temperature for longer than 4 hours. It is ideal to cook them "for one breakfast".
What to serve hash browns with? +
The American classic: with fried eggs sunny-side up. With a poached egg. With an omelette. With bacon fried until crisp. With fried sausages. With ham. With chicken breast. With ranch sauce. With ketchup. With mayonnaise. With tomato salsa. With avocado mashed with lemon. With grated cheddar cheese. With a cup of coffee and a glass of orange juice. With an American burger. With fried mushrooms. With a "Big Breakfast" sandwich. For an "American breakfast" they are universal. Crispy hash browns are great for a Sunday brunch, diner-style, and for a healthy-eating menu (without oil – bake them).
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