When you need to feed a crowd, why make batch after batch of individual hash browns when you can make one giant one?
I am yet to find a form of potatoes I donโt like. Mashed, fried, roasted, pureed, smashed, soup, salad, gnocchi, rosti, hasselbacks, gratin, stuffed, croquette, chipsโฆ.the list goes on and on. And hash browns are right at the top of the list. I canโt think of aย better way to start a day than with a salty, crispy, greasy, moist, freshly made hash brown. Plus, itโs the ultimate hangover cure.
I found a recipe for a skillet hash brown in Bon Appetit about a year ago and made it the very next day. So handy! One giant hash brown instead of slaving away on the stove making batch after batch. You can feed 4 to 6 people with this recipe. For me, this serves 4.ย I think normal people without portion control issues would probably feed 6 (in which case itโs less than 200 calories per serving).
I made a few adjustments to the recipe I found in Bon Appetit. Firstly, it calls for 1/2 cup of oil which I really think is excessive. Also it says to cook it for 10 to 15 minutes which, if you did, you would end up with black discs. So Iโve made these changesย plus rewritten the directions for the way I make this recipe.
The key to a hash brown with a golden crunchy crust is to rinse the grated potato until the water runs clear. This removes the starch from the potato and helps make it crunchy. Also, it stops the potato from going brown.
This is aย great recipe for feeding a crowd! You can make it about 1 hour in advanceย and it will reheat wonderfully, with a crunchy crust while still being moist on the inside. Iโve even made it the night before and it still reheats crunchy but I thought the inside was not quite as moist. It could be that Iโm being too fussy because my friends certainly didnโt complain!
When the hash brown cools, the crust will become soft.ย The key to reheating it so it gets the crunchy crust again is to have the oven on fairly high at 200C/390F. If you have a pizza tray, the ones with holes in it, this will give you the best results with reheating because the bottom will get direct heat and crisp up even better than if you just use a normal baking tray.
My last piece of advice to make a perfect hash brown is toย use the right potato. You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside.ย The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia)ย still works great.
I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
Do not use waxy potatoes like red pontiac and desiree โ when cooked, they hold their shape making them perfect for things like using in casseroles and potato salad, but are not suitable for things like hash browns.
Reach out if you have any questions, Iโll be sure to answer them! Love to hear if you try this!
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Giant Hash Brown
Ingredients
- 1 kg / 2 lb potatoes (starchy - see notes)
- 1 tsp salt (plus more to taste)
- Black pepper
- 4 tbsp extra virgin olive oil , separated
Instructions
- Peel and grate the potatoes, placing the grated potato into a large bowl of water (this stops the potato from going brown while you continue grating).
- Using a large colander, rinse the potato until the water comes clear (to remove the starch which keeps the potato from going brown as well as making it crispy).
- Working a handful at a time, squeeze out the excess water and place into the bowl.
- Mix in 1 tbsp of olive oil, salt and pepper.
- Heat 2 tbsp olive oil in a 22cm/9 inch non stick pan over medium high heat.
- Place shredded potato mixture in pan, spread out and lightly pat down with a spatula. It should be about 1.5cm/0.6" thick.
- Cook for 5 to 8 minutes until golden brown and crispy. Use a spatula to lift a corner to check for doneness.
- Get a large plate and slide the hash brown onto it.
- Place the pan on top of the plate, then quickly flip upside down. Use a tea towel if you need so you can hold onto the fry pan when flipping. Don't worry if it breaks when you flip it, it's salvageable!
- Drizzle the remaining 1 tbsp of oil around the edges of the fry pan. If your hash brown broke when you flipped it, use a spatula to lightly pat it back into shape.
- Cook until golden brown and crispy, about 4 to 6 minutes. Use a spatula to lift up to check.
- Slide out of the plan onto a serving plate. Season with additional salt if required. To serve, garnish with chopped parsley (optional) and cut into wedges.
Recipe Notes:
Nutrition Information:
ย
โฆsorry thatโs any juggling acts.
Donโt worry, I figured it out! ๐
Putting the plate on top of the skillet and turning them both over at the same time will stop and juggling acts ๐
Very true Julie!
I made this as a quick addition to your โBaked eggs with spinachโ last night. I was very tempted to add garlic or at least onion. But time was tight, so I stuck to your simple recipe. I rewarmed a couple of leftover honey baked ham slices from the freezer to serve on the side. This makes for a very tasty easy meal. Thanks, Iโm looking forward to trying more of your recipes.
Thanks for your kind note! I am humbled that you are willing to try my recipes ๐ Ham slices on the side is a great addition to make a complete meal!
I love potatoes, too! Hash browns can be prepared so many ways an this way looks great!
Thanks Abbe! I agree, there are so many ways to prepare hash brown/rosti..and all are DELICIOUS!!!
Hey Nagi! Very nice to meet you! this hashbrown looks gorgeous! I have to try making hashbrowns one day โ the only thing that Iโve made as close to hashbrowns is rosti! And I love how potatoes are so simple but really make any meal much more pleasant! Have a good weekend!
Felicia
Thanks for dropping by Felicia! I consider hash browns to pretty much be rosti to be honest! Not much difference, just that Hash Browns are better known in Australia and rosti is better known in Europe, from what I know anyway. ๐
Hey Nagi, you made an awesome looking hash brown! My son loves hash brown and can have it everyday if possible. Making one giant hash brown is smart, no need to spend so much time making a batch after a batch.
Iโll try it out this weekend, I want to see my sonโs face when he finds a giant hash brown on the table ๐
Thanks Muna! Hope your son enjoys it. Hope he doesnโt eat the whole thing himself!!
Hi Nagi,
This is so great. I have just make a similar one previous days before. But yours are so appealing golden brown. Love it.
Thanks Elaine! Iโm looking forward to trying your zucchini pancake this weekend ๐