A spuds-tactular secret.

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If hash browns aren't on your weekend breakfast menu, you're doing it wrong. But even if you do, in fact, have this beloved staple on your Sunday brunch menu, you may still be doing it wrong.

By not cooking them to their crispy potential, that is. We're here to fix that. The best way to ensure crispy hash browns every time? Par-cook your potatoes to get rid of the excess moisture that prevents your hash browns from crisping up.

As detailed by Lindsay D. Mattison for Reader's Digest, there's an easy way to rid your potatoes of this extra water content. "Place them in a piece of cheesecloth (or a tea towel) and twist it like there’s no tomorrow. This will remove most of the moisture but not all of it, " writes Mattison. "Here’s where the secret technique comes in: Place them on a paper towel–lined plate and cook them in the microwave on high for two minutes."

If you don't have a microwave or prefer not to use it, simply boil your potatoes for two minutes instead and make sure they are super dry before you throw them into your oiled skillet. Total cook time on the skillet should be about two minutes per-side.

WATCH: How To Make the Perfect Pot of Grits

What to serve with all of that crispy perfection? Check out these rise-and-shine breakfast recipes to get some inspiration.

Now, when all those compliments about your hash browns start coming your way at the breakfast table, spread the love and share this little culinary stroke of genius.

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