I used to go to a tavern for breakfast on the weekends from time to time. The cook there made the best hasbrown potatoes. She finally told me what the secret is to having good hashbrowns. You need to partially cook the potatoes first. Raw potatoes have a tendency to absorb the grease and stick together. Any kind of potato can be used but I prefer the Yukon Golds or red potatoes. You can use these in my Homemade Hash Browns recipe.
My Private Note
Units: US | Metric
- 1Put the potatoes in a large pan.
- 2Cover with cold water.
- 3Bring water to a boil over high heat.
- 4As soon as the water starts to boil, turn the heat off but keep the pan on the burner.
- 5Let the pan of potatoes stand on the burner for about 5 minutes,depending on the size of the potatoes.
- 6Larger potatoes may need more standing time.
- 7Drain all of the water from the pan.
- 8Allow potatoes to cool enough to handle.
- 9Store the potatoes in a bowl in refrigerator until ready to use.
- 10Storing the potatoes in a plastic bag tends to make them "sweat" and softens them, which could cause them to go bad sooner(that has been my experience in the past.).
- 11If you do store them in a plastic bag, use them within a day or two to ensure freshness.
- 12Use the potatoes for hashbrowns or fried potatoes.
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Nutritional Facts for Potatoes for Hash Browns ( How to Parboil )
Serving Size: 1 (680 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 118.3
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 5.4 mg
- Total Carbohydrate 27.3 g
- Dietary Fiber 2.4 g
- Sugars 1.1 g
- Protein 2.5 g