Hash browns are a common accompaniment to breakfast plates, both at home and in restaurants. When you want to make hash browns and get them crisp on the outside, or you need to put them into another recipe, thaw them completely before you use them. Thawing potatoes and removing the extra water will help the potato cook evenly and give you the golden brown exterior if you pan-fry them.
- Skill level:
Things you need
- Cling film
Place frozen hash browns in a bowl loosely covered or keep them in their original sealed package.
Place the bowl or package in the refrigerator overnight.
Drain any accumulated water from the hash browns with a colander. Pat the hash browns dry before placing them into any heated oil or butter.
Place the hash brown package on a towel on the counter or dump the hash browns into a bowl and cover it.
Leave the bowl or package undisturbed for 30 minutes.
Drain excess water from the package or bowl before using the hash browns.
Place the hash browns in a bowl and cover it with cling film.
Place the bowl in the microwave. Heat the hash browns on medium heat for two to four minutes or high heat for up to one minute.
Stir the hash browns each minute if you put them on medium heat. Drain extra water before cooking them.
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