"That pro tip comes from Chef Kieron Hales, Managing Partner and Head Chef at Zingerman's Cornman Farms. In an exchange with Tasting Table, Hales shared his go-to tips for nailing the ultimate breakfast potatoes. He explained that 375 degrees is "hot enough to crisp quickly without burning before the interior softens." There are also a few visual indicators that can help home cooks adjust their hash brown game."
"Temperature is just one factor in the hash brown game, and a crucial one to nail if you're going to impress your breakfast dining companions. Luckily, Kieron Hales clued us in on his other tried-and-true methods for achieving hash brown perfection: "Rinse and squeeze your shredded potatoes to remove excess starch and moisture; the drier, the crisper." For maximum crispiness, follow that squeeze with a light, all-over surface dusting of potato starch or cornstarch."
Optimal cooking temperature for hash browns is around 375 degrees Fahrenheit. That temperature crisps the exterior quickly without burning before the interior softens. If temperature is too high, potatoes will darken too fast and taste bitter and greasy before cooking through. If temperature is too low, potatoes will absorb oil and turn limp rather than crisp. Rinse and squeeze shredded potatoes to remove excess starch and moisture; the drier the potatoes, the crisper the result. Lightly dust the surface with potato starch or cornstarch for extra crunch. Cook in a neutral oil with a high smoke point for best frying performance.
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