I wanted hashbrowns yesterday morning. Never having cooked them before I made a clumpy soggy mess that never turned crisp.
So in the trash they went and out came the cheerios.
So I found this video on cooking hashbrowns. Gonna try it one of these days.
Since I don't usually cook this might be another fiasco in the making.
Having owned a restaurant....yeah, use frozen...don't mess with spending 5 minutes or more shredding potatoes washing, draining etc. ( Unless you have lots of time and limited money OR you are using your own potatoes fresh from the garden.) We used a flat top griddle , med-high heat and yes you better use lots of butter ( or bacon grease.)
ReplyDeleteButter, bacon grease. Adds the best flavor ever.
DeleteI have honestly tried many times, both fresh and frozen, and the only advice I can offer is get yourself to some sort of waffle house because you'll never make it as well as they do.
ReplyDeleteBake your potato first. 400 degrees 1 hour.
ReplyDeleteAllow to cool completely.
Grate the potato onto a cutting board, while heating up a non stick fry pan. Form your tater into a pattie.
An average potato will yield two hash brown patties.
A good blob of butter, and carefully scrape your hash brown pattie from the board, and place on top of butter for at least 5 minutes...
Carefully turn and repeat...you may salt and pepper the cooked side now, and cook until done.
Love me some crispy hashbrowns. Never coukd make them right. Learned a few tricks that work for me:
ReplyDeleteStainless steel pan, med heat, liberal use of a light oil (sunflower oil my current fav, but canola works too).
Frozen work, but I found some dehydrated ones at my local Sams club - comes in a big 1 gallon carton. Mix up with about 60% of recommended water (reconstitute before cooking). Crispy every time.