Hash Browns (instant and frozen)

By Snowy0wl

Experimental recipe, for frozen and instant hashbrowns. Not perfected yet but the goal is chrispy shell and fluffy amd not gluey center. Get the timing right

Ingredients

• Russet potatoe (1 per person)
• salt & pepper
• onions (optional)
• lard or high smoke temperature oil/shorting

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Tools:
Cast Iron pan
Potato ricer

Prep:

Make ahead version, baked russets a day ahead, cool, grate then freeze the results in small batches.

Instant version grate raw potatoes, squeeze water out with ricer or towels. (if you need to wait, rinse in water or they will brown). the starch in the water will turn white things brown so be warned while clean up.

Frying:

Iron skillet, using lard on med-high heat place shreds in pan and do not move (to create browning) 10 minutes later flip.

The more brown you want the more oil will need. I don't like oily so I have only a light browning with a fluffy interior.