OIL-FREE.
HASH.
BROWNS.
Let me say that again: OIL-FREE. HASH BROWNS.
Carly (she’s on Team HH) came running into the office screaming “I MADE HASH BROWNS!”
Okay, so maybe it didn’t go exactly like that, but my heart started pumping…
and it’s so RIDICULOUSLY EASY.
Here’s how you make them:
STEP 1
Take a potato (raw) and shred it.
I used the shredder blade on my food processor.
Carly got a workout using a four-sided cheese grater.
(That’s about 4 medium potatoes worth.)
STEP 2
Once grated, give them a bath (cold tap water)
Let sit for 10 minutes.
The water will get kind of brown and gross, and really starchy.
FYI: I saved my starchy water because it makes great “creamy” mashed potatoes without using cream or butter, and sometimes I add 1-2 tbsp to cream up a pasta sauce, but you can just discard too.
STEP 3
Drain and rinse.
You can also push on them to “squeeze” out any extra water — which I did, but Carly did not and said it made only a minimal difference.
STEP 4
Cook.
Two options: griddle or bake.
We unanimously preferred cooking via non-stick griddle.
It’s faster and we liked it better taste-wise.
Baking (400F, about 10-15 minutes) makes for a dryer, crisper hash brown.
The upside is you don’t have to stand over the stove 🙂
P.S. We had NO luck with the silicone mat — you need parchment paper.
THESE ARE SO STUPID GOOD.
We can’t stop making them.
Happy hash browning,
Lindsay
AND A MILLION THANKS TO CARLY.