The Hash Brown Debate: 3ten.ca
Recipes

Recipe: The Hash Brown – Cast Iron Skillet vs. Non-Stick Pan

The Hash Brown: 3ten.ca

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 Hash Brown: 3ten.ca

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: 3ten.ca

The Hash Brown: 3ten.ca

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.

The Hash Brown: 3ten.ca

The Hash Brown: 3ten.ca

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 Hash Brown: 3ten.ca

The Hash Brown: 3ten.ca

The Hash Brown: 3ten.ca

The Hash Brown: 3ten.ca

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.

The Hash Brown: 3ten.ca

The Hash Brown: 3ten.ca

Done – don’t they look so good?

The Hash Brown: 3ten.ca

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

Recipe: The Hash Brown - Cast Iron Skillet vs. Non-Stick Pan
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • a large russet potato
  • 1 tablespoon of canola oil
  • salt and pepper
Instructions
  1. 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.
  2. Up next, wash the potato and peal it.
  3. 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.
  4. 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.
  5. 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.
  6. Done - don't they look so good?

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