Want breakfast potatoes that are velvety-smooth on the inside and extra crispy on the outside? Here’s the secret.
There’s nothing better than a pile of crispy hash brown potatoes. I mean, sometimes I’m in the mood for creamy, bacon-filled breakfast potatoes, but there’s something so satisfying about the ones you get at a good brunch spot. Don’t worry: you don’t need to go out to eat to get them. For almost four years, I ran a farm-to-table breakfast restaurant. Over the years, I definitely learned a few things about making those breakfast potatoes memorable!
I’d love teach you how to make crispy hash brown potatoes at home because they’re actually super easy. There’s a secret technique that guarantees your hash browns will be velvety and smooth on the inside and extra crispy on the outside.
The Secret to Crispy Breakfast Potatoes
It really boils down to one thing: parcooking your potatoes to remove excess moisture. You see, a potato is about 80 percent water. The rest of the potato is composed of starches, which is what makes them caramelize beautifully in a hot pan. If the water gets in the way, though, you’ll end up steaming your potatoes. That makes them mushy instead of being crispy and wonderful.
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