Hash browns are a delicious and versatile dish that can be enjoyed at any time of the day. These savory and crispy potato creations are a popular breakfast food but can also be served as a side dish or even as a main course. While there are many ways to make hash browns, one of the most efficient and flavorful methods is by using half-baked potatoes. This technique involves baking the potatoes halfway before cutting, grating, or shredding them into hash browns. Here are some of the benefits of making hash browns from half-baked potatoes.
1. Removes Moisture
When potatoes are half-baked, the heat starts to break down the cell walls, releasing moisture from the potato. This moisture is the enemy of crispy hash browns. By removing some of the moisture from the potatoes, you can ensure that your hash browns will come out crispy and not soggy.
2. Lighter and Fluffier Texture
The half-bake also makes the interior of the potato lighter and fluffier. This is because the heat partially cooks the starch in the potato, making it easier to break down. When you grate or shred the potato, the starch is further broken down, resulting in a lighter and fluffier texture. This makes for a more enjoyable eating experience with a better balance of crispy and soft.
3. Tastes Better
When making hash browns from half-baked potatoes, the potatoes have a chance to develop a richer, more complex flavor. By baking the potatoes first, you allow the natural sugars in the potato to caramelize, resulting in a sweeter and more delicious taste. This added depth of flavor takes your hash browns to the next level.
4. Crispy on the Outside, Tender on the Inside
Another great benefit of half-baked potatoes for hash browns is that they have a perfect balance of crispy and tender. The half-bake removes moisture and helps break down the starch in the potato, resulting in a crispy exterior. However, the interior remains tender, ensuring that your hash browns are not too dry or chewy in the center.
5. Versatility
Using half-baked potatoes to make hash browns allows for more versatility in how you prepare them. You can shred the potatoes and make traditional hash browns, or you can cube them and make crispy hash brown cubes. You can also form them into patties and fry them for a crisp, golden-brown exterior. The possibilities are endless, and you can get creative with your hash browns using half-baked potatoes.
Half Baked Potato Hash Browns
Ingredients
The half baked potato
- 1 potato
Hash Browns
- 1 half baked potato
Hash Brown Patties
- 1 half baked potato
- 1 egg beaten
- 1 tbsp corn starch
- 1/4 tsp kosher salt
- 1/4 tsp Freshly ground pepper
Instructions
For the half-baked
- Rub your potatoes with avocado oil and sprinkle with kosher salt. Poke a few vent holes and bake at 400° for 30 minutes
Hash Browns
once the potatoes are cooled cut them into cubes. Now yoou can cook them right away or freeze them for later.
- To freeze, spread the cubes in a single layer on a cookie sheet and freeze. Then, transfer to a baggie and keep in the freezer until needed.
- When ready heat some oil in a large cast-iron skillet over medium-high heat. Once it’s hot, add the potatoes, spreading them out evenly, and then lower the heat to medium.
- Cook the potatoes for 10 to 15 minutes, flipping them with a thin metal spatula every 5 minutes.
Hash Brown Patties
- Once cooled peel the potatoes and using a box grater, grate the potatoes then transfer them to a bowl
- I find my hands work best to mix in the remaining ingredients. Working gently, make sure all the ingredients are well combined.
- Using your hands, On a cookie sheet lined with parchment paper, shape the mixture into rectangular hash browns. Or use an open cookie cutter. You can also shape into a tater tott size and shape.
- Freeze for 45 minutes to an hour or refrigerate for 2 hours before cooking.
- Or Freeze until frozen and then transfer to a baggie and keep in the freezer until needed.
- When ready, heat oil to 350°F in a large skillet over medium-high heat. Add 1-3 patties at a time and cook for 3-5 minutes, or until browned. Flip the patties and cook another 3-5 minutes. Place hash brown patties on a paper towel-lined baking sheet to soak up excess oil.