I’ve never met a potato I didn’t love. Baked, mashed, boiled, scalloped, fried, roasted; potatoes are simply the most versatile and delicious of foods! As a self-proclaimed breakfast connoisseur, a big Sunday breakfast is never complete without a serving of shredded potatoes. Over the years, I have been attempting to perfect my technique in the quest to make perfectly crispy shredded breakfast potatoes. However, it is only now that I’ve discovered I was missing one key step.
According to Taste of Home, there is a simple secret in getting shredded potatoes that are soft and smooth on the inside, but crunchy and crispy on the outside. Once you’ve shredded your potatoes, place them in a tea towel or piece of cheesecloth and wring out the excess moisture. Since potatoes hold such a large amount of water, this step is crucial in having your shredded potatoes fry up nicely instead of turning into a mushy mess.
Once you’ve wrung the water out of your potato shreds, place them on a paper-towel lined plate and zap them in the microwave for about two minutes. Now that a lot of that excess water has been removed and they’re slightly cooked, the potatoes will crisp up perfectly when cooked in a hot pan with a bit of oil. That’s it, that’s the only secret!
Now that you know this simple yet game-changing tip for making perfectly crispy shredded potatoes, your breakfasts will certainly be elevated to new heights. I can’t wait for an excuse to make my next big breakfast, specifically so I can try this out. In fact, I may not even bother coming up with an excuse at all!
