I Tried Ina Garten’s Trick for the Crispiest, Creamiest Hash Browns and They’re as Good as Promised
The perfect homemade hash browns have always eluded me. Is it better to roast or pan-fry? Should I use butter or oil? To soak or not to soak? After a few failed attempts, I’d honestly given up, opting instead for the cubed variety of breakfast potatoes.
I knew it would take an innovative approach to convince me to give it another go, and that’s exactly what Ina provided when she shared her own hash brown recipe. She foregoes the oven and stovetop altogether in favor of her waffle iron, which she says makes for the “easiest and most delicious hash browns you’ll ever make.” Pair that with easy cleanup and a 10-minute cook time, and I was sold. Here’s what happened when I gave them a go.