For this writer, a restaurant breakfast's overall measure hinges on the quality of its hash browns. It is possible to replicate those flavorful, perfectly crispy shreds or squares slung at your local diner. By taking just a little extra care with the potatoes, you can make restaurant-quality hash browns in your kitchen.
Chefs advise par-cooking the potatoes before frying them, as this will help them fry up that much crispier. Restaurants will also give the potatoes a large, even shred (if not using , that is) to regulate the shredded potatoes' moisture content. Most likely, those crispy hash browns at places like Denny's have been dunked in a commercial-sized deep fryer or spread across a professional grade griddle to fry.
Any skillet will work at home, if the potatoes are correctly prepped for frying. And don't automatically reach for the oil when your potatoes are ready to fry. While oil will indeed work in crafting tasty hash browns, chefs recommend using butter, duck fat, or even to take your potatoes to restaurant level.
Prep your potatoes for restaurant-style hash browns at home In achieving crispy hash browns on the level of IHOP's, regulating the water content of the potatoes used is key. Starchier potatoes like the iconic Idaho russet are ideal for making hash browns, as they contain less moisture than waxy varieties. If a potato has too much moisture, this will cause them to steam more than fry, and the hash browns will not properly crisp.
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