Why You Should Make Hash Browns In A Panini Press
When you're at a Waffle House in the dead of night and you order a midnight waffle breakfast, the hash browns will keep you full for the rest of your nightly journey. When you go to your local McDonald's for breakfast, you get a McMuffin and a golden hash brown patty on the side. But if you have a few extra potatoes on hand at home, you can make yourself a meal of crispy, golden, yet somewhat creamy, potato shreds — that's hash browns, baby.
Hash browns consist of one primary ingredient — that being the humble russet potato — yet despite their simplicity, they are a canvas for endless mix-ins and additions. Allrecipes suggests combining cream of chicken soup, cheddar cheese, and crushed cornflakes to make a hearty, cheesy hash brown casserole. The Idaho Potato Commission, which, judging by its name knows a thing or two about potatoes, has a recipe for a quick breakfast hash brown casserole stuffed with salsa, eggs, and cheese. From microwaves to frying pans, and from cheese to eggs to soup, the hash brown can be a foundation for a delicious meal.
But have you ever considered making hash browns in a panini press? What might it offer that would make it an improvement over the classic griddle?
Hash browns are more crisp in a panini press
Have you ever dug into a seemingly innocuous-looking hash brown only to discover that it is cold and soggy rather than hot and crispy? It pretty much ruins the whole breakfast experience, doesn't it? Fortunately, the use of a panini press can help to ensure that you'll never have to worry about undercooked hash browns again.
As Whole Made Living explains, the panini press will cook both sides of the hash browns simultaneously, flattening them and providing a golden, crisp crust on each side. While pre-prepared shredded potatoes can be used, Whole Made Living avoids them due to their preservatives and additives, and instead focuses on homemade hash browns. If you prefer to use frozen hash browns, or simply don't have the time to prepare homemade hash browns, the Daily Herald offers you a simple guide on how to prepare them. Simply spread a 1/2 cup of frozen shredded potatoes on the panini press, making sure to avoid overflow that could prevent some of the potatoes from being undercooked, and press down until the potatoes are lightly browned. Then add another 1/2 cup and repeat the process. After about 6 to 7 minutes, the hash browns should be cooked fully through.
If you don't happen to own a panini press, there's no need to worry. You can still make perfectly crisp hash browns in your average frying pan.