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How to Make Crispy Diner Style Hash Browns

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Of all the smells that hit you when you walk into your local diner, I'm convinced the most discernible part of the waft is always the hash browns.

My favorite breakfast joint growing up was The Melrose Inn. Once or twice a month my Dad would drive me to school, allowing me to skip my long daily bus ride, and the two of us would steal away a few special moments together over an early breakfast. We would drive out of Louisville before the sun came up, headed towards farm country and the little old house that had been converted into a diner, complete with waitresses decked out in matching checkered uniforms and strategically fitted hair nets on top of up-dos. Immediately upon entering the room, that delicious hash brown smell would just slap you in the face and your mouth would start watering.

Grated Russet potatoes, fried the griddle to crispy, crunchy perfection. It doesn't get more simple, inexpensive, or delicious. Even when served as a supporting player to eggs, bacon, pancakes and fruit this recipe takes the staring role in my heart.

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  1. Pingback: Breakfast for Dinner | Jessica + Beau

  2. Jessica Harper

    June 30, 2013 at 2:17 pm

    Nevermind – I see you’ve already answered that question! Thanks

  3. Jessica Harper

    June 30, 2013 at 2:17 pm

    What kind of sauté pan is that?

  4. Kat

    June 12, 2013 at 1:07 pm

    Delicious! Now: where did you get your cute shirt?

  5. suzi

    June 11, 2013 at 3:44 pm

    Thanks for the great tip about squeezing the water out. I was wondering what brand of countertop cooking unit you are using in the video and why you use that over a good ‘ole pan on the stove.

  6. Barb

    June 11, 2013 at 11:38 am

    Thanks so much for that little “secret” tip – wringing out the taters! I was just telling my mother I am not a good hash brown maker so I am off to try a plate of these goodies!!!! I’m new to your site and am now a major stalker!!!!