Have you tried to make hash browns from fresh potatoes and ended up with a big gluey
mess? Here are some tips to make them turn out right!
- Wash the potatoes and pat dry
- Fill a large bowl with cold water and a teaspoon of lemon juice
- Working in batches, grate the potatoes, either by hand or with a food processor
- Place grated potatoes into the water as you continue to work. This helps to wash away excess starch. The lemon juice prevents them from turning black.
- Once finished grating, line a rimmed cookie sheet with paper towels or a clean dish towel
- Drain grated potatoes in a colander
- Spread out on the baking sheet and blot the top with additional paper or cloth towels
- Heat several tablespoons of vegetable oil in a large skillet
- Add potatoes in a thin layer (no more than 1/2 inch deep)
- Cook on medium-high heat until browned, about 8-10 minutes
- Turn once and cook a few minutes more, until bottom is browned slightly
- Season with salt and pepper to taste