Here’s the Secret to Super-Crispy Homemade Hash Browns

One of life's great mysteries has been solved and we finally know the secret to making super-crispy homemade hash browns.

Hash browns just aren't as good when they aren't crispy, and it seems that it is so hard to create those restaurant-style fried potatoes in  your own kitchen. But, now after  years of wondering, the problem has been solved, and the key ingredient, believe it or not, is water.

The first key is to soak  your grated potatoes in a bowl of water for about five minutes. This gets the starch out and will help the potatoes get crispy.

The next - and most important key - is to get all of that water out of the potatoes. There are two ways to do this.  Use a ricer to press the water out, or simply take a handful of grated potatoes and squeeze them together in  your hands, and just watch all of the water that drains out. I would like to thank my wonderful sister-in-law, Toni, for showing me this great tip.

Take time to do these two easy steps and you will be on your way to yummy-delicious super-crispy homemade hash browns.

For a more in-depth and detailed look at making the best hash browns, check out this demonstration from the kitchen of Mariah Milano.