The Trick to Getting the Crispiest Breakfast Potatoes Ever

It really boils down to one thing: parcooking your potatoes to remove excess moisture. You see, a potato is about 80 percent water. The rest of the potato is composed of starches, which is what makes them caramelize beautifully in a hot pan.

If the water gets in the way, though, you'll end up steaming your potatoes. That makes them mushy instead of being crispy and wonderful.

The easiest way to remove the excess moisture starts with wringing out your shredded potatoes. Place them in a piece of cheesecloth (or a tea towel) and twist it like there's no tomorrow


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This will remove most of the moisture but not all of it. 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. That's it!

This should only take two minutes per side since you fried them in the microwave.

After cooking, your potatoes will taste like a restaurant side. Add an egg or cheese to the potatoes and bake them for a quick brunch.


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