Ina Garten Shares Her Secret to the Crispiest, Creamiest Hash Browns
Today on Ina-watch, where we just monitor Ina Garten’s Instagram and soak up all her kitchen wisdom, we’ve got news on hash browns. Specifically, we’re learning how to make a better, crispier breakfast potato.
The perfect homemade hash brown, made from shredded potatoes with that soft interior and crisp, browned exterior, is as hard to achieve as its lunch and dinner counterpart, the french fry. Often, even accomplished cooks feel the best way to get the desired result is to cut a few corners and buy them frozen. But Ina, as always, has found a way to make them from scratch, consistently and excellently.
“The easiest and most delicious hash browns you’ll ever make,” she declares on her Instagram post. Using the waffle iron, she explains, makes them really crispy on the outside and creamy on the inside. “And the best part is no splatters on the stove!”
It’s been a big few weeks for waffle irons, with Alton making frozen pizza on his and Ina doing potatoes on hers. On her blog, she walks through the full recipe — which is almost closer to a latke than traditional diner hash browns — from her upcoming book, Modern Comfort Food. You basically grate two big potatoes in a food processor or by hand, squeeze out the moisture, and then grate the onion and add that. Add butter, egg, flour, and salt and pepper. Then you press a blob of it in a buttered waffle iron and cook until it’s nice a brown.
As she often does, she’s also answering follow-up questions in the comments. She’s encouraging people to experiment with making it in a panini press, saying “I’ve never done it but it’s worth trying! The waffle indentation make particularly crispy pancakes but the panini ridges might be just as good!” and spilling the secret on the waffle iron she uses to make her own hash browns so perfect: the All-Clad.