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    Jefferson Adams
    Jefferson Adams

    Crispy Hash Browns with Parmesan Cheese (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Who doesn't love hash browns? Nobody I know doesn't love hash browns. Crispy, crunchy, tasty, delicious hash browns are the star of many a breakfast plate. But, how to make crispy hash browns at home? How to do it quickly, without all kinds of professional equipment, like a potato ricer? This simple, easy recipe relies on a bit of parmesan cheese to deliver delicious, hash browns that are crispy outside and tender inside. They are sure to draw smiles from your hungry eaters.

    The finished crispy hash browns. Photo: CC-- Cheeseslave.Ingredients:

    • 3 Tablespoons vegetable oil
    • 1 lb Russet baking potatoes, peeled, rinsed, and grated
    • Salt and pepper
    • ½ cup or so of Parmesan cheese, finely grated

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    Directions:
    Shred the potatoes and put them in a bowl. Fill the bowl with water, dump the contents of the bowl into a strainer. Rinse until the water runs clear. Once potatoes are strained, allow water to run off.

    Use a paper towel to lightly dry potatoes.

    Toss potatoes in a bowl and coat the potatoes with Parmesan cheese.

    Heat the oil in the pan to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick.

    Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Flip only once! Continue to cook until they are golden brown on the bottom. Salt and pepper to taste.

    Remove from heat and serve.



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    Guest Joy Parrott

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    Looking forward to trying this recipe.

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    Guest Mikey

    Accidentally made these with Romano instead of Parmesan... still delicious! Great recipe, though I added a little extra oil on the second side to help them brown.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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