I usually make hash browns the traditional way, in a skillet. This morning I decided to bake them in the oven. This could have been done in muffin tins, ramekins, custard cups or on a baking tray. I used mini springform bundt pans.
It may seem like a lengthy involved process, but it being the weekend (holiday weekend at that) I had all the time in the world to prepare The Last Breakfast of the year.
For crispy, non mushy hash browns it is best to rinse away the starch from the potatoes and remove much of the moisture. I used scrubbed red potatoes with the skin left on and cut them on the mandoline using the thinnest horizontal setting and the narrowest vertical setting. I thoroughly rinsed the shoestring-cut potatoes in a colander under cold running water, placed them in a bowl and tossed them with a generous amount of kosher salt and a little black pepper. (Some of the salt would be rinsed away).
After letting the salted potatoes rest for awhile I poured boiling water over them and let them sit in the hot water for several minutes to partially cook them. I then drained the potatoes in a colander lined with cheesecloth, poured more boiling water over them and let them drain.
When the potatoes had cooled sufficiently I wrapped the cheesecloth around them and squeezed out as much liquid as I could.
Next I tossed the shredded potatoes to fluff them and separate the strands. I also tossed in a couple spritzes of olive oil, dried onion chives and dried red chili flakes (no seeds).
The potatoes were loosely packed into greased springform pans and baked at 400ºF with convection fan until browned on top.
The void in the center of the hash browns holds the perfect amount of ketchup.