Whilst you need to feed a crowd, why make batch after batch of individual hash browns when you can make one large one?
I’m but to discover a shape of potatoes I don’t like. Mashed, fried, roasted, pureed, smashed, soup, salad, gnocchi, rosti, has setbacks, gratin, crammed, croquette, chips….the list goes on and on. And hash browns are right on the pinnacle of the list. I can’t consider a higher way to begin an afternoon than with a salty, crispy, greasy, moist, freshly made hash brown. Plus, it’s the closing hangover therapy.
I found a recipe for a skillet hash brown in Bon Appetit about a yr in the past and made it the very next day. So reachable! One giant hash brown rather than slaving away at the stove making batch after batch. you may feed 4 to 6 humans with this recipe. For me, this serves four. I suppose normal humans without component control issues could probably feed 6 (in which case it’s less than 200 calories in keeping with serving).
I made some modifications to the recipe I found in Bon Appetit. first of all, it requires 1/2 cup of oil which I honestly suppose is immoderate. additionally, it says to prepare dinner for 10 to 15 minutes which, in case you did, you’ll emerge with black discs. So I’ve made these changes plus rewritten the instructions for the way I make this recipe.
the key to a hash brown with a golden crunchy crust is to rinse the grated potato till the water runs clear. This removes the starch from the potato and helps make it crunchy. also, it stops the potato from going brown.
that is an extraordinary recipe for feeding a crowd! you can make it approximately 1 hour earlier and it’ll reheat splendidly, with a crunchy crust while nonetheless being wet at the internal. I’ve even made it the night earlier than and it nevertheless reheats crunchy but I thought the interior become now not pretty as wet. it may be that I’m being too fussy because my friends without a doubt didn’t bitch!
while the hash brown cools, the crust will become soft. the key to reheating it so it gets the crunchy crust once more is to have the oven on pretty excessively at 200C/390F. when you have a pizza tray, the ones with holes in it, this may come up with satisfactory results with reheating because the bottom gets direct warmness and crisps up even higher than in case you just use an ordinary baking tray.
My closing piece of recommendation to make a perfect hash brown is to apply the right potato. You want to apply starchy potatoes for hash browns as they break down when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The first-class to apply are Russet (not unusual within the US), dutch lotions, King Edwards, or pink pride. but, extraordinary all-rounders like golden satisfaction, Caliban, purple rascal, and Sebago (popular in Australia) nevertheless work excellently.
Do not use waxy potatoes like pink pontiac and Desiree – when cooked, they preserve their shape making them perfect for such things as using in casseroles and potato salad but aren’t appropriate for things like hash browns.
reach out if you have any questions, and I’ll make sure to reply to them! like to pay attention in case you do that!