Potatoes For Hash Browns How To Parboil Recipe

Unlock the secret to perfectly crispy hash browns, just like the ones from a beloved weekend tavern! This recipe reveals the key to achieving that restaurant-quality texture: parboiling the potatoes. Raw potatoes often absorb too much grease and stick together, but this method ensures golden-brown, fluffy interiors and incredibly crispy exteriors. Yukon Gold or red potatoes are ideal, but feel free to experiment with your favorite variety. Get ready to elevate your breakfast game!

Prep Time 15 mins
Cook Time 20 mins
Calories 118.3 kcal
Protein 5g
Rating 4.4 (21 Reviews)
Potatoes For Hash Browns How To Parboil 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Potatoes For Hash Browns How To Parboil

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How to Make Potatoes For Hash Browns How To Parboil

  1. Peel and chop 2 pounds of Yukon Gold or red potatoes into 1/4-inch thick slices.
  2. Place potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt.
  3. Bring the water to a boil over high heat, then reduce heat to medium and simmer for 5-7 minutes, or until the potatoes are slightly tender but still hold their shape.
  4. Drain the potatoes thoroughly in a colander and let them steam dry for a few minutes.
  5. Heat 1/4 cup of vegetable oil or bacon grease in a large skillet over medium-high heat.
  6. Add the potatoes to the hot skillet in a single layer, spreading them evenly.
  7. Cook for 5-7 minutes per side, or until golden brown and crispy, flipping occasionally to ensure even cooking.
  8. Season with salt and pepper to taste. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

4g

Fat

0g

Carbs

9g