|Cast iron skillet hash browns|
On Christmas morning, as a gift to myself, I set out to create a recipe for hash browns that didn't involve a lot of fuss. I'd heard from numerous sources that hash browns were hard to make and fraught with much peril (including burning, sticking, and potato disintegration). Of course, it was essential that these hash browns were also produced using a cast iron skillet, since we threw Teflon out of our house years ago. Naturally, I still wanted crisp, flavorful, shredded potato hash browns without compromise.
Too much to ask for? I think not.
After a few quarts of coffee, I recalled from somewhere that rinsing the cut potatoes was essential to removing surface starch, which can lead to sticking. So, after shredding my russets in the Cuisinart, I rinsed them in cold water. I then dried them in the salad spinner.
From there, it was a simple matter of cast iron skillet pan-frying: using plenty of oil, turning the hash browns before they got burned, and seasoning with enough salt to make 'em tasty.
Here's how it went down:
- 4 large russet potatoes
- Canola oil
large cast iron skillet on medium heat for 5-7 minutes. Add a good quarter inch of canola oil to the skillet, and when the oil is shimmering and hot, add your potatoes. Give the potatoes a good sprinkling of salt to start getting flavor into the innards. Once the hash browns are browned on one side, flip them to expose the still-white surfaces. Continue flipping the hash browns every few minutes to keep things browning evenly.
When hash browns are cooked through and golden brown all over... you're done! Serve immediately.