Potatoes for Hash Browns How to Parboil
Master the art of crafting perfect hash browns with this essential guide on "Potatoes for Hash Browns: How to Parboil." This foolproof method involves parboiling Russet potatoes to achieve that signature balance of crispiness and fluffiness in every bite. By partially cooking the potatoes in salted boiling water and then plunging them into an ice bath, you’ll stop the cooking process and lock in their ideal texture, making them effortless to shred or dice. This technique ensures evenly cooked potatoes that crisp to golden perfection on your skillet. Whether you’re planning a weekend brunch or a breakfast-for-dinner treat, this handy prep method guarantees restaurant-quality hash browns every time!
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Recipe Information
Ingredients
- 4 medium potatoes Russet potatoes
- 8 cups Water
- 1 teaspoon Salt
- 10 pieces Ice cubes
Instructions
Peel the Russet potatoes and rinse them under cold water to remove any excess starch.
Fill a large pot with 8 cups of water and bring it to a boil over high heat.
Once the water is boiling, add 1 teaspoon of salt to enhance the flavor of the potatoes.
Carefully place the peeled potatoes into the boiling water, ensuring they are fully submerged.
Lower the heat to medium-high and let the potatoes cook for 7–10 minutes. They should be slightly softened but still firm in the center; you can check doneness by inserting a knife or fork into the center of a potato.
While the potatoes are cooking, prepare an ice bath by filling a large bowl with water and ice cubes.
Once the potatoes are partially cooked, immediately transfer them to the ice bath using a slotted spoon. This will stop the cooking process and firm up the texture of the potatoes.
Let the potatoes cool in the ice bath for 5 minutes, then drain them and pat them dry with a clean kitchen towel.
At this point, your potatoes are parboiled and ready to be shredded or diced for making hash browns. Store them in the refrigerator if not using immediately.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 8.0 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3876 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
