I can’t think of a single person who enjoys a hardy morning breakfast without a side of crispy hash browns. No matter if you like to eat your hashbrowns drenched in egg yolk, covered in ketchup, or stuffed into something such as a breakfast burrito. We can all agree on one thing.
A. We need a side of hashbrowns with breakfast, preferably a weekend breakfast.
B. The crispiness of those hashbrowns should be so intense you need to schedule a dentist appointment to replace your fillings.
Making hashbrowns is not a science by any means. It merely consists of peeling a potato and shredding it with a cheese grater or food processor. The trick is making sure the hash browns are teeth cracking crisp. How is this achieved you asked? It has to do with the amount of moisture in the potatoes and whether or not you are overcrowding the pan.
An excellent solution to this is cooking your hash browns using a sheet pan. Check out the full recipe and cooking tips from Macheesmo to learn more about how to make the best hash browns you have ever tried.
