Hash browns, Latkes, and Tater Tots
I have decided to combine these 3 recipes together because they all start out the same and end up being fried in one way or another. Oh, and they’re easy.
Let’s begin….
Base Ingredients-
2 lbs Russet Potatoes, peeled and rinsed
1 teaspoon Kosher Salt
½ teaspoon freshly ground black pepper
Shred the potatoes.
Fill a large microwave safe bowl with cold water, dump the shredded potatoes into the water and swish around to rinse all the starch off of them.
Strain the potatoes and let sit for a minute to let the extra water drain out. Rinse out the bowl to reuse.
Rinsing the starch off is an important step. The starch is what causes the potatoes to begin to brown almost immediately after being cut. It also hinders ability to get a really crisp exterior on your finished product.
Return potatoes to the cleaned bowl, add salt and pepper, toss to combine.
Cover, tightly, with plastic wrap. Microwave for 4 minutes. Without removing plastic wrap, toss potatoes around in the bowl to redistribute. Return to microwave and cook an additional 4 minutes. Carefully remove plastic wrap and dump potatoes out in the strainer again. Let them sit for 5 minutes to cool and allow any liquid to drain out.
Why are we straining these potatoes so much? There is actually a really great reason. Potatoes, like all vegetables, contain water. And when you cut them up you break cellular walls and release the water which will cause a pool of liquid to gather at the bottom. The liquid waters down the binder (flour) which can cause your potatoes to fall apart. This is especially true for the tots. The extra moisture will also make your oil spit and pop.
Hashbrowns-
Hashbrowns don’t require a binder because they don’t stay stuck together, instead you fry them up with a little oil to finish cooking the potatoes and get some browning on them.
In a medium sized sized skillet, heat ¼ of oil over medium-high heat until oil is shimmering. Use a neutral flavored oil such as vegetable or canola, or just fry up some bacon in the pan before hand then use the bacon grease. :)
Spread out half off the potatoes into the pan in an even layer. Press the potatoes down with a spatula, allow to cook for about 5 minutes or until underside is a dark golden brown.
Flip potatoes over, they will separate, it’s okay. Press down potatoes and cook for another 5 minutes until dark golden brown. If they seem dry you can add a little bit more oil to the pan.
Slide hash out of pan onto a plate. Cook the remainder of the potatoes in the same manner.
Serve with some eggs, maybe some corned beef cut into cubes and sauteed in oil. And remember, breakfast isn’t just for mornings.
Latkes-
Also known as potato pancakes, these make a great breakfast, brunch or dinner item. Excellent served with some ham or polish sausage.
Additional Ingredients-
1 medium size Onion, shredded
1 egg, lightly beaten
2 Tablespoons Flour
Add the onion to the shredded potatoes before microwaving. This cooks the onion flavor into the potatoes.
After microwaving and while the potatoes are in the strainer, combine flour and egg in the reserved bowl. Beat until smooth.
Those chunks you see are just a few pieces of potato I didn’t get out. The flour and egg are nice and smooth.
Add in microwaved potatoes and stir to combine.
Heat ¼ cup of olive oil in a large skillet. Using a large scoop or a ¼ cup measuring cup, scoop out portions of the potato mixture.
Place each portion in the heated pan and pat down with a spatula to make the cake.
Cook for 2-3 minutes until dark golden brown, flip and cook and additional 2-3 minutes.
Remove from pan and place on a paper towel in a warmed oven.
Cook remaining potato mixture.
Can be served with applesauce, ketchup, sour cream, or caviar. I’ve never tried the caviar one, little outside my budget, but I hear it’s good.
Tater Tots-
I saw an episode of Diners, Drive-ins, and Dives where Guy Fieri kept going on and on about how hard it was to make tater tots at home. And I was all like, ‘Pfft, how hard can it be?’ The answer, not hard at all if you already know how to make a great latke. Which I do.
I took out the onion for these, since they are a kid food and kids don’t always appreciate onion flavor. However, if you would like to make these a little more grown-up then add back in the onion as well as a pinch of garlic powder and cayenne pepper.
Additional Ingredients-
1 Egg, beaten
¼ cup Flour
Same as the latkes, combine the egg and flour then mix with your microwaved potatoes.
In a large, heavy bottomed pan (I like to use my dutch oven), heat about 2-3 inches of oil over medium-high until it reaches 350 degrees.
Using a small cookie scoop, scoop out potato mixture and carefully drop into oil. You can tuck in the little potato pieces that stick out from the scoop if you want. I personally like them sticking out cause they fry up super crispy.
That pan is not my dutch oven, it’s just a small pan I was using while trying to figure out the exact measurements for this recipe.
Do a test tot to start. If it breaks apart then you need more binder. Add 1 tablespoon of flour at a time, mixing well with the potatoes, until the tots stay together when fried.
Be sure not to crowed out your tots. When ever you’re deep frying you want to do small batches so you don’t cool off your oil too much, it actually can slow down the cooking process when you do large batches.
Ah, there’s my dutch oven. Hello beautiful. This baby weighs in at 15 lbs, is cast iron, and covered in an enamel to prevent it from reacting with acidic foods. Excellent for frying and oven cooking because once it heats up it maintains an even temperature. (Some bloggers brag about their kids or pets, I brag about my kitchen equipment)
Fry the tots until they are golden brown. Drain on a paper towel lined sheet pan or plate. Serve with ketchup.
I didn’t get any shots of the finished tots, I was trying to feed a bunch of kids at the time and there were no leftovers. So if you want to see their golden deliciousness you’re just going to have to make them yourself.
Enjoy! -Julia
P.S.
I felt I should make 3 separate recipe cards, so here they are-
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