How do you blanch potatoes for hash browns?

Blanching potatoes before making hash browns is an essential step to ensure they cook evenly and achieve a crispy texture. Here's how to blanch potatoes for hash browns:

Ingredients:

- Potatoes (such as russet potatoes)

- Water

- Salt

Instructions:

1. Prepare the Potatoes:

- Scrub the potatoes under running water to remove any dirt.

- Peel the potatoes if desired, or leave the skin on if you prefer.

- Cut the potatoes into thin, 1/4-inch (0.5 cm) thick matchstick-sized strips. Try to make them as uniform in size as possible.

2. Bring Water to a Boil:

- In a large pot, bring a large amount of water to a rolling boil. The amount of water should be enough to fully submerge the potato strips.

3. Add Potatoes to Boiling Water:

- Once the water is boiling, add the potato strips carefully to the pot. Avoid overcrowding the pot; blanch them in batches if necessary.

4. Blanch the Potatoes:

- Bring the water back to a boil, stirring gently to ensure even cooking. Let the potato strips blanch for 3-4 minutes.

5. Add Salt (Optional):

- You can optionally add a small amount of salt to the boiling water for flavor. However, this is not necessary if you plan to season your hash browns later during cooking.

6. Drain and Refresh:

- After blanching, immediately drain the potato strips in a colander.

- Rinse them under cold running water to stop the cooking process and bring them down to room temperature. This helps prevent overcooking when frying them later.

7. Dry the Potato Strips:

- Use a clean kitchen towel or paper towels to pat the potato strips dry. This removes excess moisture and ensures that they will get crispy when fried.

Your blanched potato strips are now ready to be used in your hash brown recipe. Cook them in a skillet with oil or butter until they are golden brown and crispy, enjoying delicious and evenly cooked hash browns!