The trick to getting the crispiest breakfast potatoes ever

There’s nothing better than a pile of crispy hash brown potatoes. There’s something so satisfying about the breakfast potatoes you get at a good brunch spot. Don’t worry: You don’t need to go out to eat to get them! For almost four years, I ran a farm-to-table breakfast restaurant. Over the years, I definitely learned a few things about making those breakfast potatoes memorable!

I’d love to teach you how to make crispy hash brown potatoes at home because they’re actually super easy. There’s a secret technique that guarantees your hash browns will be velvety and smooth on the inside and extra crispy on the outside. Try your restaurant-quality breakfast potatoes alongside one of these 27 healthy breakfast recipes for a complete breakfast feast!

56 PHOTOS
Good Eats: 56 breakfast recipes
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Good Eats: 56 breakfast recipes

Chicken Hash with Eggs by Food & Wine

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Coffee Coffee Cake by The Young Austinian | Katherine Hysmith

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Sun-Dried Tomato and Goat Cheese Egg Sandwiches with Crispy Prosciutto by Domesticate ME!

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Kale and Ricotta Breakfast Pizza by Bacon Egg & Cheese{cake} | Shelley Liu

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Oregon Berry Hand Pies by PDXfoodlove | Rebekah Hubbard

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Three-Pear Maple Crumble by Seasonally Jane | Amanda Jane

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Vegan Chickpea Omelet by Fork and Beans | Cara Reed

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Cinnamon Orange Stuffed French Toast with Cranberry Sauce by Savory Nothings | Nora Rusev

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Cranberry Yogurt Parfaits by

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Beans and Bacon on Buttered Toasts by Food & Wine    

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Giant Skillet Cinnamon Roll by A Happy Food Dance | Jessica Potts

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Creamy Steel-Cut Oats with Dried Cherries and Almonds by Food & Wine

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Iced Cranberry & Orange Swirl Scones by Erren's Kitchen | Erren Hart

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Ham-and-Cheddar Scallion Biscuit Sandwiches by Food & Wine

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Lemon Poppy Seed Bread by Ashton Keefe

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Sweet Potato Waffles with Pecan Honey Butter by Wicked Spatula | Lauren Lester

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Roasted Red Pepper and Kale Frittata by Martha Stewart

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Fruit and Nut Granola by A Happy Food Dance | Jessica Potts

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Banana French Toast by The Simple Veganista | Julie West

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Mini Hash Brown Quiches by Garnish & Glaze | Melanie Dueck

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Open-Face Omelets with Spicy Feta and Escarole by Food & Wine    

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Ricotta Crêpes with Honey, Walnuts and Rose by Food & Wine

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Easy Shakshuka by Neighbor Food | Courtney Rowland

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Glazed Apple Fritters by Food & Wine

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Pork Roll, Egg and Bagel Grilled Cheese by Grilled Cheese Social | Mackenzie Smith

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Vegan Berry Crunch Smoothie Bowl by Domesticate ME! | Serena Wolf

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Banana Chocolate Chip Fluffernutter French Toast Casserole by Melanie Makes | Melanie Bauer

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Avocado Berry Smoothie by PDXfoodlove | Rebekah Hubbard

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Layered Vegetarian Egg Bake by Heartbeet Kitchen | Amanda Paa

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Banana Nut Bread by Epicurious 

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Lemon, Parsley and Parmesan Plus Bread, Prosciutto and Egg by Martha Stewart

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Peanut Butter and Banana Toast with Granola and Honey by Well Plated by Erin | Erin Clarke

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Chai Spiced Doughnut Muffins by Jelly Toast | Emily Caruso

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Apple Butter French Toast Sandwiches by Martha Stewart    

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Rum Raisin Waffled French Toast by Dessert for Two | Christina Lane

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Oat Pancakes with Honeyed Roasted Figs by PDXfoodlove | Rebekah Hubbard

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Cheesy Kale Prosciutto Brunch Melts with Eggs by The Woks of Life

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Veggie Breakfast Sandwich by Jelly Toast 

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Chocolate Zucchini Muffins by I Bake He Shoots | Mondo Fowler

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Bacon Gouda Breakfast Sandwiches by The Little Kitchen    

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Avocado Tomato and Feta Toast with Poached Eggs by The Girl in the Little Red Kitchen | Susan Palmer

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Sausage, Goat Cheese, and Chive Bagel Strata by Neighbor Food

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Sweet Potato Cornmeal Waffles with Bourbon Cream and Pecan Butter by The Girl in the Little Red Kitchen | Susan Palmer

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Berry Topped French Toast Bagels by Simply Sated

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Oats and Greek Yogurt by Fit, Fun & Delish! | Ana Frias

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Cinnamon and Spice Oatmeal with Ricotta and Pear by Sam Stephens    

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Ham and Gruyere Cheese Stuffed French Toast by Marin Mama Cooks | Jackie Grandy

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Poached Eggs Parmesan by Michael Symon's 5 in 5 | Michael Symon

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Charred Tomatoes with Fried Eggs on Garlic Toast by Martha Stewart

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Smothered Cauliflower with Eggs by Food & Wine

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Snickerdoodle Pancakes by Oh, Bite It | Amy Erickson

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Grandma's Homemade Jame Donuts by Better Baking Bible | Suzy Q Cacic

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Ratatouille Toasts with Fried Eggs by Food & Wine

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Fruity Pebbles Blueberry Muffins with Lemon Glaze by Life With The Crust Cut Off | Parrish Ritchie 

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Beet and Blackberry Pancakes by The Young Austinian | Katherine Hysmith

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Vegan Peanut Butter Banana Breakfast Cookies by Fit Foodie Finds | Lee Hersh

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The secret to crispy breakfast potatoes

It really boils down to one thing: par-cooking 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. 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! Of course no one said you had to confine your perfect potatoes to the morning hours. Combine these potatoes with one of our 6 favorite breakfast-for-dinner recipes any time of day for a delicious meal!

If you don’t have a microwave, you can boil your potatoes for two minutes—just make sure you wring them out super well afterward. After that, it will be easy-peasy to crisp them up to perfection when you add them to a hot, oiled cast-iron pan. They should only take about two minutes a side since you’ve already cooked them in the microwave.

When you’re done, your potatoes will taste like a restaurant-quality side dish. Whip up brunch in no time at all by trying one of these 16 quick and easy breakfast recipes that are ready in ten minutes or less.

The post The Trick to Getting the Crispiest Breakfast Potatoes Ever appeared first on Reader's Digest.

RELATED: Try these pumpkin breakfast recipes below for a chilly fall day

21 PHOTOS
Good Eats: 21 pumpkin breakfast recipes
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Good Eats: 21 pumpkin breakfast recipes

Pumpkin Spice Waffles by Best Bites

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Pumpkin Cranberry Granola by Lemons and Basil | Kaylee Pauley

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Jumbo Pumpkin Donut Muffins by I Bake He Shoots | Mondo Fowler

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Overnight Pumpkin Vanilla Oatmeal by Delish Knowledge | Alex Caspero

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Pumpkin Butter by PureWow

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Pumpkin Bread by Against All Grain | Danielle Walker

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Copycat Starbucks Pumpkin Spice Latte by Reader's Digest

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Maple Pumpkin Muffins by The Usual Bliss | Amber Howe

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Gran's Pumpkin Fritters by Simply Delicious | Alida Ryder

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Pumpkin Spice Latte Mini Scones by PDXfoodlove | Rebekah Hubbard

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Protein-Packed Pumpkin Pie Smoothie by Hello Natural | Stephanie Gerber

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Chocolate Covered Pumpkin Breakfast Bars by Lemons and Basil | Kaylee Pauley

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Deep Fried Pumpkin Spice Latte by Oh, Bite It | Amy Erickson

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Quick and Easy Spiced Maple Pumpkin Pull Apart Rolls by Melanie Makes | Melanie Bauer

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Gluten-Free Pumpkin Pie Pancakes by Butter & Sea Salt | Yelena Derkach

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Pumpkin Pecan Pull-Apart Bread with Maple Bourbon Icing by Chez Us | Denise Woodward and Lenny Ferreira

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Pumpkin Pie Oatmeal by The Cookie Rookie | Becky Hardin

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Pumpkin Pie Baked Oatmeal by Heartbeet Kitchen | Amanda Paa

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Pumpkin Yogurt with Granola by Eating Made Easy | Amelia Winslow

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Pumpkin Spice Smoothies by Hip Foodie Mom | Alice Choi

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Dark Chocolate Pumpkin Scones by The Woks of Life | The Leung Family

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