Fingerling Potato Medley Griddled Hash Browns Recipe

Fingerling potatoes: These small, elongated potatoes have a buttery flavor and firm texture, perfect for hash browns.

Onion: Adds a sweet and savory flavor to the hash browns, complementing the potatoes.

Olive oil: Used for cooking the hash browns, giving them a crispy texture and rich flavor.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a touch of heat and depth to the dish.

To achieve perfectly crispy hash browns, make sure to remove excess moisture from the shredded fingerling potatoes by pressing them with a clean kitchen towel or paper towels before cooking. This step ensures that the potatoes will crisp up nicely on the griddle without becoming soggy.

• fingerling potatoes - Substitute with red potatoes: Red potatoes have a similar texture and flavor, making them a good alternative for hash browns.

• fingerling potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a creamy texture and hold their shape well, suitable for griddled hash browns.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can add a different but pleasant taste to the dish.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor and can add a unique twist to the hash browns.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for frying hash browns.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a light flavor, suitable for cooking hash browns.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, enhancing the overall taste of the dish.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can add a different texture and flavor profile to the hash browns.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, giving the hash browns a different flavor profile.

• Allow the fingerling potato medley griddled hash browns to cool completely at room temperature. This prevents condensation, which can make them soggy.

• Once cooled, transfer the hash browns to an airtight container. If you prefer, you can also use resealable plastic bags. Make sure to remove as much air as possible to maintain freshness.

• For added protection, you can wrap individual portions in parchment paper or aluminum foil before placing them in the container or bag. This helps to prevent them from sticking together.

• Label the container or bag with the date to keep track of their storage time. Properly stored, they can last in the refrigerator for up to 3-4 days.

• If you plan to freeze the hash browns, place them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours. This step ensures they don't clump together.

• Once frozen, transfer the hash browns to a freezer-safe container or resealable plastic bag. Again, remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date. Frozen hash browns can be stored for up to 2-3 months.

• To reheat, preheat your oven to 375°F (190°C). Place the hash browns on a baking sheet and bake for 15-20 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat until warmed and crispy.

• Avoid microwaving the hash browns, as this can make them soggy and lose their delightful crispiness.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover fingerling potato medley griddled hash browns on a baking sheet lined with parchment paper.
  3. Cover the hash browns with aluminum foil to prevent them from drying out.
  4. Heat in the oven for about 10-15 minutes, or until they are warmed through and crispy again.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat and add a small amount of olive oil.
  2. Place the leftover hash browns in the skillet, spreading them out evenly.
  3. Cook for about 5-7 minutes, flipping occasionally, until they are heated through and regain their crispy texture.

• Microwave Method:

  1. Place the leftover hash browns on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover hash browns in the air fryer basket in a single layer.
  3. Cook for about 5-7 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the hash browns on the toaster oven tray.
  3. Heat for about 10 minutes, or until they are warmed through and crispy.

• Griddle: A flat cooking surface used to evenly cook the hash browns to a golden brown and crispy texture.

• Mixing bowl: A large bowl used to combine the shredded potatoes, chopped onion, salt, and pepper thoroughly.

• Spatula: A flat tool used to spread the potato mixture evenly on the griddle and to flip the hash browns for even cooking.

• Grater: A tool used to shred the fingerling potatoes into fine pieces suitable for making hash browns.

• Knife: A sharp tool used to finely chop the onion.

• Cutting board: A sturdy surface used to chop the onion safely.

• Measuring spoons: Tools used to measure out the olive oil, salt, and pepper accurately.

• Paper towels: Used to pat dry the shredded potatoes if they are too wet, ensuring they cook to a crispy texture.

Pre-shred the potatoes: Shred the fingerling potatoes in advance and store them in water to prevent browning.

Use a food processor: A food processor can quickly chop the onion and shred the potatoes.

Preheat the griddle: Ensure the griddle is hot before adding the olive oil and potato mixture for even cooking.

Batch cooking: Cook larger batches of hash browns and freeze leftovers for quick reheating.

Uniform thickness: Spread the potato mixture evenly for consistent cooking and to avoid flipping multiple times.