Recipe: The Hash Brown – Cast Iron Skillet vs. Non-Stick Pan
The hash brown – cast iron skillet vs. non-stick pan. Yup, I tried it both ways and 100% the winner is the non-stick pan. Not only are the hash browns far less soggy, but they also stick together far better in the non-stick pan.
Okay, let’s get started on this weekend breakfast treat.
Ingredients
- a large russet potato
- 1 tablespoon of canola oil
- salt and pepper
You’ll also need a potato ricer, or an old dishtowel if you don’t have one, and a grater.
The star of the show is this humble potato.
The Ricer
This is my vintage potato ricer from my great-grandmother – she had such a sweet tooth. I remember she visited us once when I was about 7 and we had this fruit tree in the back yard – they were plumbs. We didn’t know if they were 100% edible and Nana said she would try them. I was so shocked! She wasn’t afraid. Nana was so loving and kind and at peace a lot of the time. I want to be like her – happy! This potato ricer is a nice little memory.
The Hash Brown
Up next, wash the potato and peal it. Once the peal is off, grate it on the large setting. You might want to do this over a cookie sheet, mainly because the potato is so wet that it’ll make a mess on the counter.
Now that you’ve got it all grated, put about a handful into the potato ricer and squish it – you want all the excess moisture to come out – do this over a bowl. Then do the next handful and so on. With the extra moisture gone the potatoes will crisp up nicely. If you don’t have a potato ricer then just use a dishtowel and use it to squeeze out the grated potato.
Time for the cast iron skillet – don’t use this, it’s just here to show you how it turned out. It turned into bits and didn’t get very browned.
The non-stick pan is far better and you’ll most likely have one of these. So, put the pan on medium-high and pour in the oil. Then, pack in the grated potato. Top with salt and pepper. Cook for about 3-5 minutes until the one side is browning. Then, flip. Keep an eye on them, you don’t want them to burn. I flip them back and forth a few times to prevent burning.
Done – don’t they look so good?
This is a good recipe to try this weekend – stay warm and enjoy the day.
It’s Friday! whoo hoo.
See you again soon.
Recipe
The Hash Brown - Cast Iron Skillet vs. Non-Stick Pan
Ingredients
- a large russet potato
- 1 tablespoon of canola oil
- salt and pepper
Instructions
- Get your ingredients ready and you'll also need a potato ricer, or an old dishtowel if you don't have one, and a grater.
- Up next, wash the potato and peal it.
- Once the peal is off, grate it on the large setting. You might want to do this over a cookie sheet, mainly because the potato is so wet that it'll make a mess on the counter.
- Once you've got it all grated, put about a handful into the potato ricer and squish it - you want all the excess moisture to come out - do this over a bowl. Then do the next handful and so on. With the extra moisture gone the potatoes will crisp up nicely. If you don't have a potato ricer then just use a dishtowel and use it to squeeze out the grated potato.
- The non-stick pan is far better and you'll most likely have one of these. So, put the pan on medium-high and pour in the oil. Then, pack in the grated potato. Top with salt and pepper. Cook for about 3-5 minutes until the one side is browning. Then, flip. Keep an eye on them, you don't want them to burn. I flip them back and forth a few times to prevent burning.
- Done - don't they look so good?
