Cubed hashbrowns are a staple that’s as versatile as it is delicious, embodying the heart of comfort food in every bite. Imagine golden-brown cubes, crisp on the outside yet tender and fluffy within, seasoned to perfection and ready to transform any meal. This humble ingredient isn’t just for breakfast; it’s a go-to for easy weeknight dinners or lazy weekend brunches.
I first fell in love with cubed hashbrowns when I was trying to create a quick and satisfying side dish for brunch with friends. It was the perfect solution—simple to prepare and infinitely adaptable.
What makes these hashbrowns stand out is their ability to absorb flavors beautifully, making them a canvas for a variety of seasonings and additions. Whether tossed with fresh herbs, paired with a zesty Avocado Margarita, or enjoyed with a Drunken Monkey Rum Cocktail on the side, they bring a delightful crunch and savory comfort to any plate.
So, let’s dive into the world of cubed hashbrowns. Share your favorite variations or ways you like to enjoy them in the comments!
Why I Love This Recipe?
- These hashbrowns are incredibly easy to cook, making them perfect for busy weeknights.
- They pair well with almost any dish, from a hearty breakfast to a light dinner.
- You can experiment with different herbs and spices to suit your taste preferences.
- The crispy edges and fluffy centers provide a satisfying contrast in every bite.
- They’re always a hit at gatherings and brunches, adding a touch of homey comfort to any spread.
Cubed Hashbrowns
Equipment
- Heavy Nonstick Pot
- Sharp Knife
- Strainer
Ingredients
- 1/4 tsp coarse ground black pepper
- 2 lb russet potatoes scrubbed clean
- 1 tsp kosher salt
- canola oil for frying
Instructions
- Bring a large pot of salted water to a boil, using about a tablespoon of kosher salt per 10 cups of water.
- Cut the potatoes into ½-inch chunks, leaving the skin on, and boil them for 4-5 minutes over medium heat to avoid breaking them apart.
- Drain the potatoes and pat them dry gently with a clean dish towel.
- Heat 3 inches of oil in a heavy nonstick pot to 350 degrees.
- Fry the potatoes in small batches for 5 minutes each, then remove with a strainer and season with extra salt and pepper.
Notes
- For crispier results, ensure the potatoes are thoroughly dried before frying to reduce excess moisture.
- Fry the potatoes in small batches to maintain the oil temperature and ensure even cooking.
- If you prefer a milder seasoning, adjust the amount of salt and pepper to taste after frying.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 119 kcal |
| Carbohydrates | 27 g |
| Protein | 3 g |
| Iron | 1.3 mg |
| Calcium | 20 mg |
Tips Which May Help
Tip 1: Try classic options like salt, pepper, and garlic powder, or get creative with paprika, onion powder, or fresh herbs like rosemary or thyme.
Tip 2: For extra crispiness, make sure the hashbrowns are spread in a single layer on the pan, and don’t overcrowd them. Also, cooking them on medium-high heat helps achieve that perfect crunch.
