How do you do hash browns....

[suziquzie]

When I make them I just shred up potatoes and a little onion, mix, and set in hot oil, breaking apart after brown enough to flip.
I'm using russets, not rinsing first. They taste GREAT, not a single complaint... but they look kinda gray inside and sorta gelatinous....

ok fine I'm all about looks.

How do you get them perfect like a restaurant? Should I be shredding them into water first to get rid of a little starch?

 

[pdswife]

I never shred mine.. just dice them up and then fry with onions and garlic.
At the very end I add butter to get them nice and brown and crispy.


I think these are really fried potatoes though...and that's not really what you're asking about so..once again please ignore me. : )

 

[Alix]

Toss the shredded potato with a little lemon juice. It will keep them from changing colour.

 

[suziquzie]

I never shred mine.. just dice them up and then fry with onions and garlic.
At the very end I add butter to get them nice and brown and crispy.


I think these are really fried potatoes though...and that's not really what you're asking about so..once again please ignore me. : )

I like them better that way myself.... but HE likes them shredded.

I want to make super ones for Christmas breakfast.

So, just this once, and never again, I'll ignore you.

 

[pdswife]

I like them better that way myself.... but HE likes them shredded.

I want to make super ones for Christmas breakfast.

So, just this once, and never again, I'll ignore you.

lol! OK!!

 

[GhettoRacingKid]

i actually boil my potatoes whole for a bit until slightly tender. then I shreddthem.

sautee some onions, and peppers in some butter. then melt some more butter put in the potato shreds and toss. then i leave to brown. break it up. more butter and toss and cook until brown.

no one ever said it had to be healthy. I ususally make a fried egg and put it on top and break the yoke and add a bit of hot sauce and rocking good morning.

 

[Loprraine]

I've never mastered the art of making good ones. I've been buying the frozen pattie ones. Please don't shoot me. I will be watching all your suggestions.

 

[suziquzie]

LOL GRK.....
the unhealthier the better for my DEAR man!

 

[deelady]

another tip I use to do is of course use plenty of fat to fry them in (I use part butter and part olive oil) I also place a heavy plate on top of them to weigh them down into the pan and LEAVE THEM ALONE for a good 5 minutes to create a nice crust....then flip and do the same to the other side adding a little more fat if needed. This will also give you a pretty presentation because it gives you a nice perfect circle....of course you can always break them up if you want.

 

[deelady]

I also sometimes add strips of red and green bell peppers mixed in for nice splashes of color throughout.

 

[suziquzie]

OOO that sounds really cool for christmas Dee!!!!

 

[deelady]

See I can be useful every now and then! So can I stay...please???

 

[jpmcgrew]

another tip I use to do is of course use plenty of fat to fry them in (I use part butter and part olive oil) I also place a heavy plate on top of them to weigh them down into the pan and LEAVE THEM ALONE for a good 5 minutes to create a nice crust....then flip and do the same to the other side adding a little more fat if needed. This will also give you a pretty presentation because it gives you a nice perfect circle....of course you can always break them up if you want.

That sounds like swiss rosti I love them and they are easy to make.

 

[deelady]

Oh really....well if I made that it was purely by accident! lol I was just trying to make one large potato pancake/pie

 

[Uncle Bob]

I don't make them often, but when I do I try to get as much moisture out of them as possible before frying...I like the results I get with Cast Iron the best.

 

[Andy M.]

Uncle Bob has the secret. Shred the raw potatoes and dry them thoroughly. That includes wrapping them in a towel and twisting the towel to wring out as much moisture as possible.

That will give you a grispy brown hash brown.

 

[LadyCook61]

Uncle Bob has the secret. Shred the raw potatoes and dry them thoroughly. That includes wrapping them in a towel and twisting the towel to wring out as much moisture as possible.

That will give you a grispy brown hash brown.

I wonder if salad spinner would do the job of drying the potatoes.

 

[Uncle Bob]

I wonder if salad spinner would do the job of drying the potatoes.

Never owned a Salad Spinner --- It may work to some degree --- The trick is to squeeze the day lights out of them The more moisture you remove the better...

Have Fun!.

 

[sattie]

Waffle House.... I'm too lazy to make my own!

 

[GhettoRacingKid]

I try to get as much moisture out of them as possible before frying

Im going to try that way maybe tomorrow morning.

can you do it in a pan fry? Im not a big fan of deep frying.