Making crispy, golden hashbrowns in Platinum cookware is super easy and yields great results thanks to the cookware’s ability to retain moisture and evenly distribute heat. Here’s a simple recipe that will give you crispy hashbrowns with minimal oil.
Crispy Hashbrowns in Platinum Cookware
Ingredients:
- 3 large russet potatoes (or 4 medium potatoes)
- 1 tablespoon olive oil or butter (or a combination of both)
- 1/2 small onion, finely diced (optional, for extra flavor)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
- Fresh herbs (like parsley or chives) for garnish (optional)
Instructions:
-
Prepare the potatoes:
Peel the potatoes (optional, you can leave the skins on for a rustic texture). Grate the potatoes using a box grater or a food processor. Once grated, place the potatoes in a clean kitchen towel or paper towels and squeeze out excess moisture. This is crucial for crispy hashbrowns. -
Season the potatoes:
After squeezing out the moisture, place the grated potatoes in a bowl. Add salt, pepper, and garlic powder (if using). Toss to combine. -
Preheat the Platinum cookware:
Heat your Platinum cookware over medium heat for about a minute or until warm. Add the olive oil or butter (or a combination of both) to the pan and let it melt, ensuring it coats the bottom evenly. -
Cook the hashbrowns:
Add the grated potatoes into the pan in a thin, even layer. Press the potatoes down with a spatula so they cook evenly. If you’re adding onions, sprinkle them over the potatoes now. -
Cook on medium-low heat:
Cover the cookware with a lid. Let the hashbrowns cook for about 5-7 minutes on the first side. Don’t stir or flip them yet—you want a nice, golden crust to form. -
Flip and crisp the other side:
Once the bottom is golden and crispy, carefully flip the hashbrowns over. You can do this by gently lifting one edge with a spatula and flipping them in sections, or using a large spatula to flip them in one piece. Continue cooking for another 5-7 minutes, uncovered, until the second side is golden and crispy. -
Finish and serve:
Once both sides are crispy, remove the hashbrowns from the cookware. Garnish with fresh herbs like parsley or chives for extra flavor, if desired. -
Serve:
Serve your crispy hashbrowns hot alongside eggs, bacon, or as part of a hearty breakfast or brunch.
Tips:
- Crispiness: The key to crispy hashbrowns is removing as much moisture as possible from the grated potatoes before cooking.
- Thickness: For thinner hashbrowns, make sure you spread the potatoes out in an even layer in the pan. For thicker hashbrowns, you can pile them up a bit more but adjust cooking times accordingly.
- Flavor variations: Feel free to add herbs or cheese into the mixture for added flavor. Chopped green onions or bell peppers can also be mixed in for extra crunch and color.
These crispy hashbrowns will be golden on the outside, tender on the inside, and perfectly cooked with the even heat distribution of Platinum cookware. Enjoy!
Platinum Cookware used in this recipe:
Platinum Gourmet Skillets
