Andy M. said:The yet unmentioned key to great hash browns is to get as much water out of the grated potatoes as possible. Use either a salad spinner or, even better, wrap them up in a towel and twist to wring out the water.
skilletlicker said:Here's how I do it but it's surely not the only way.
Boil Russets for about 20 minutes then rinse in cold water, peel, and shred on a box grater. For every potato add a a little salt & pepper and onion powder or a couple strokes of onion on the grater. Drop into shallow hot oil in a frying pan and don't fiddle with them for a couple/few minutes while a crust forms then unsticks on the bottom of the pan. Turn and cook for a couple/few more and they're done.
I also like cubed taters with onions a peppers but thats a different thing.
YesMERTON said:and should the skillet be fully heated before i throw in the taters?
One way to get a mess in your skillet and mush on your plate is to drop the potatoes into a hot iron or stainless pan and then start moving them around with your spatula right away. When the potatoes hit the pan they stick and slowly form a delicious golden brown crust then release or unstick. This takes a couple minutes or so. If you fool with them too early the crust stays stuck to the pan instead of the hash browns.MERTON said:i tried cooking the frozen in a bag type this morning... they left a nasty mess on my skillet and were pretty much just mush. that was the water in them causing that, right?
Teleri said:I like cubed hashbrowns...