Caslon
Executive Chef
Not long ago, I had breakfast at a well known family chain restaurant, with supposedly good cooks, yet I got some hashbrowns that weren't cooked well at all. In other words, it seems hashbrowns need some skill to be cooked just right. The places that have cooked consistently good golden hash browns for me were at small diners (greasy spoon joints). A 3 egg special of hash browns and toast. The cook brushed on butter to the big flat cooking surface before piling on the spuds.
I keep trying to duplicate that in my kitchen and am getting better at it, but other times, I end up with them being oil drenched, even tho the oil was hot enough, but they still don't come out golden brown. Spreading some butter on them while frying helped to get that golden color a few times.
I'm about to buy a good sized potato ricer after reading an article about how moisture is the reason for mushy un-golden hashbrowns. I've been using paper towels to soak up moisture, which is awkward because they stick to the paper towel. The article said that using paper towels isn't the way, leaves too much moisture. I cook them with a large pretty good quality non-stick pan and canola oil at high enough heat. Perhaps the non-stick isn't as good as using stainless steel? The oil never seems to spread itself evenly in a non-stick pan. That might be one reason, along with the moisture content.
I'm trying to achieve hashbrowns something like the pic below, often times mine turn out not so golden brown at all and oil soaked.
I keep trying to duplicate that in my kitchen and am getting better at it, but other times, I end up with them being oil drenched, even tho the oil was hot enough, but they still don't come out golden brown. Spreading some butter on them while frying helped to get that golden color a few times.
I'm about to buy a good sized potato ricer after reading an article about how moisture is the reason for mushy un-golden hashbrowns. I've been using paper towels to soak up moisture, which is awkward because they stick to the paper towel. The article said that using paper towels isn't the way, leaves too much moisture. I cook them with a large pretty good quality non-stick pan and canola oil at high enough heat. Perhaps the non-stick isn't as good as using stainless steel? The oil never seems to spread itself evenly in a non-stick pan. That might be one reason, along with the moisture content.
I'm trying to achieve hashbrowns something like the pic below, often times mine turn out not so golden brown at all and oil soaked.
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