After incorporating the “wash and drain” step into the hash brown preparation I think I can call this quest solved/over. For the past several weeks I’ve used different types of potatoes (Russets, Whites, Yukons, etc) and they’ve turned out perfect every time. The secret was washing that starch off after shredding – it was never about moisture.
So, here’s the final recipe for a single serving:
- 1 medium sized russet potato
- 2 tbsp vegetable oil
- 1/4 tsp garlic salt
- 1/8 tsp ground black pepper
Peel and wash the potato. Using a box grater, shred the potato using the largest holes. After shredding, rinse the potato shreds in a strainer under cold running water for a minute or so, turning the shreds over each other under the water. Let drain and then arrage in a single layer on a tea/paper towel. Press to remove excess water.
Heat oil in a non-stick pan over medium heat until shimmering. Add potatoes and compress down with a spatula form a single mound about 1/4-1/2″ high. Sprinkle garlic salt and pepper on top of potato mound. Cook for 5 minutes without touching. Turn entire potato mass over and cook for another 5 minutes without touching. Serve.
They have a great, fluffy white texture on the inside without a hint of sliminess. The outside is golden brown and delicious. Served with scrambles eggs it makes a fantastic breakfast. It was worth all the trouble and experimentation.
