When I think of the perfect diner breakfast, there are always over-easy eggs and hash browns involved.
I get i: Diner service is hectic and the potatoes come out quickly.
My trick to the crunchiest hash brown exterior?
None other than cornstarch.
Starch makes the best crust
Starches have phenomenal crisping abilities.
That’s why potatoes are so good for french friesthey’re full of starch, specifically amylose and amylopectin.
(Heres a bit of information onamylose and amylopectin.)
Cornstarch and potato starch have more of these molecules than flour.
Hash browns are made of potatoes, of courseand potatoes bring their own starch.
You’ll get anokayhash brown.
But I like to augment the potato’s natural starches.
Dusting the patties with cornstarch effectively creates a wall of crunch for you to break open.
Its my ideal hash brown.
you might use starch to intensify crunch with other foods too.
(Heres how to use starch to your advantage whenfrying up some of the crispiest chickenyouve ever tasted.)
Form the patties
Season the potatoes however you like.
I use a bit of salt and garlic powder and toss it all together.
A lot of it will drain out with the water, so don’t be shy.
Squeeze a handful of the shredded potatoes to drain out excess moisture.
Unfold the top of the paper towel.
This made for an incredibly crisp layer, but I think it was overkill.
Instead, use a sieve and dust the top with a layer of cornstarch.
The software is more even and you might control the amount.
Repeat with the rest of the hash browns.
Cool them on a wire rack for a few minutes before serving.
Youre well on your way to a classic diner breakfast.
Toss the shredded potatoes with the salt and garlic powder.
Squeeze out a handful of the potatoes and press it into a piece of paper towel.
Use the paper towel to shape the patty and dry it off.
Unfold the paper towel on top and dust the surface with a light layer of cornstarch.
Use the paper towel to flip over the hash brown, and dust the other side with more starch.
Repeat this with the rest of the potato mixture.
Add a half tablespoon of butter to the frying pan along with about a tablespoon of frying oil.
Heat it over medium heat to get it up to frying temperature.
Add the starch-coated hash brown to the hot fat.
Fry for two to three minutes per side, or until golden brown and crisp.
Cool for a few minutes before serving.
