Starch Technique: Crisping Hash Browns Without Sticking

Notes

The starch technique works because the natural starch from the potatoes, when properly extracted and cooked, creates a barrier that prevents sticking while enhancing crispiness. Troubleshooting common issues includes ensuring all excess moisture is removed from the potatoes before cooking, as too much water can lead to steaming rather than frying. Safety is key when flipping large hash brown cakes; use caution to avoid burns. For make-ahead options, cook hash browns fully and store in an airtight container in the refrigerator for up to 3 days, reheating in a skillet over low heat to maintain crispiness.

Steps

1. 1 Grate peeled russet potatoes using the largest holes on a box grater.
2. 2 Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
3. 3 Heat a cast iron skillet over medium heat until hot.
4. 4 Add 2 tablespoons of vegetable oil to the skillet.
5. 5 Spread the grated potatoes evenly in the skillet, pressing down gently with a spatula.
6. 6 Cook undisturbed for 8-10 minutes, or until the bottom is golden brown.
7. 7 Check for doneness by gently attempting to flip a corner; if it doesn't stick, it's ready.
8. 8 Carefully flip the entire cake using a large spatula and cook for another 8-10 minutes.
9. 9 Remove from heat and let rest for 2 minutes before serving.
10. 10 Season with salt immediately after removing from the pan.
11. 11 Ensure the skillet is sufficiently hot before adding potatoes to prevent sticking.
12. 12 Avoid overcrowding the pan to allow even cooking and crisping.
13. 13 Maintain medium heat to avoid burning; adjust as necessary.
14. 14 Use a thin, metal spatula to help release the hash browns without breaking them.