Ah the hash browns ! We always have a bag lying around in the freezer to help us out when we have more ideas to accompany our cordon bleu or chicken drumsticks. The children love it and the same can be said of the parents. This way of cooking potatoes is an essential part of our everyday dinners. We often buy them frozen in supermarkets. Certainly, it is very practical when you need a easy accompanimentbut they will never be as tasty as those you prepare at home.
And contrary to what one might think, we put as much time making them yourself as cooking the ones you buy. The proof with the recipe of the food influencer known on social networks under the nickname Marie_food_tips which she reveals to us on her website. No more excuses, it’s time to put on your apron!
How do you cook hash browns so they are crispy and soft inside? The easy technique
Whether we make them at home or not, there is always the risk of burning our hash browns. When that happens, it’s a disaster. We end up with inedible potatoes and an encrusted pan that will be difficult to clean. There is a simple solution to this problem: cooking in water and in the oven. Forget your pan, it’s really not ideal for hash browns. As culinary content creator Marie_food_tips proves to us, nothing is better than pre-cooking in water and a few minutes in the oven so that they are very crispy. Here is the super delicious recipe.
The list of ingredients for 4 people:
- 450g potatoes
- 5g olive oil
- 2 cloves garlic
- 50 g freshly grated Parmesan
- 1 teaspoon onion powder
- 1 teaspoon of paprika
- 1 teaspoon of oregano
- 1 pinch of salt
- 1 pinch of black pepper
- 15 g of semi-salted butter
- 4 g of parsley
The steps of the recipe:
- Start by cutting the potatoes in half lengthwise, then in half or quarters depending on their size. The goal is to obtain small cubes.
- Then cook them for ten minutes in a pan of boiling water then dry them well with a clean cloth.
- Preheat your oven to 210°C in natural convection/high and low static heat mode.
- While they are precooking, in a bowl, mix the olive oil, garlic, parmesan, onion, paprika, oregano, salt and pepper. Pour the marinade over the drained potatoes and mix well.
- Place them on a baking tray covered with parchment paper. Bake for 35 minutes, turning them halfway through cooking.
- Using a brush, brush with a mixture of melted semi-salted butter and chopped fresh parsley (this is optional).
Which potatoes to choose for hash brown cooking?
The choice of potato variety is very important when cooking them. Some will be perfect for mash, others for a gratin. Depending on their name, they have different characteristics. There are potatoes with firm flesh, ideal for cooking in a pan, potatoes with soft flesh, perfect for cooking in the oven, and potatoes with floury flesh, used for mashed potatoes. Finally, there are those that we call “versatile” and as their name suggests, you can cook them in all ways. These are the ones we will favor for hash browns, because their flesh is quite fine, tender and holds up well when cooked. So bet on Alouette, Charlotte, Dolreine, Monalisa and Maiwen.