Crisp homemade hash browns

If you're a firm believer that potatoes make basically any meal taste better, then you've come to the right place. Because we are too — especially when it comes to breakfast potatoes. Choosing which type of breakfast potato to make can be a tough decision, but if you're craving crispy potatoes that remind you of your favorite restaurant, then you should try this hash brown recipe. The shredded potatoes are formed into pancake-like hash browns and lightly pan-fried for the perfect crispy texture that will pair deliciously with any breakfast dish. Making crispy hash browns is actually quite easy. First, shred your potatoes using your preferred method — either with a grater, food processor, or mandoline. Rinse the potatoes until the water is clear, then drain and squeeze out all the remaining liquid. Next, you'll add in your binding agents (flour and egg) as well as any other ingredients or seasonings. Form your hash browns into patties and pan fry them in oil, about five minutes on each side. To keep your hash browns crispy, make sure to heat the oil to sizzling before adding the patties and wait until the one side is golden brown before flipping. You can also make your hash browns thinner because they will get crispier and cook more evenly. If you care about the crisp, then you should use starchy potatoes, like russets or Idahoes. The biggest culprit that's making your hash browns come apart is moisture, so you need to make sure the potatoes are dry before adding them to the flour and egg mixture. You can also use a different type of potato if you are worried about the hash browns breaking apart, or add more ingredients that will act as binders, like cheese.