Whether you prefer a simple hash for brunch, or one loaded with mushrooms, chard, and tomatoes one thing is for sure: crispy textures are key! Our trick for golden brown potatoes is to boil them before searing them off at a high heat in ample oil. This allows the interiors of the potatoes to be creamy while getting that crisp exterior. And if you do want to add in those mushrooms, give them plenty of room to breathe when searing them—doing so will prevent them from steaming.