hash browns

[UltraMother]

Who can tell me how to make them without turning them all gummy and nasty? I have never been able to master this.

[ProudMommaof2]

:popcorn I have the same issue.

I liked the angry emoticon next to your title. :giggle

[allisonintx]

do you shred the potatoes yourself? If so, you have to wring them out really well before frying them up. There's a lot of extra water in them.

[Singingmom]

I'm here to learn :glasses

Are you supposed to soak the grated potatoes in cold water like when you make oven fries?

It's been a long time since I attempted them, but I think I remember that letting them sit and cook in the pan til they're browned on the bottom (then turning them) is better than stirring them.

[allisonintx]

http://www.mrbreakfast.com/article.asp?articleid=12

[Singingmom]

I only clicked on Quick Hash Browns... I have to say, I've never thought to boil the shredded potatoes before frying. I must do this soon! :yum

[cro]

I use the frozen shredded potatoes, but can never get them to brown w/o leaving a layer of potatoes stuck to the bottom of my pan.:banghead

[allisonintx]

it's all about hot oil in the pan and NOT turning them until they're crisp the very first time.

[Mama Rophe]

Marking this to come back to later. I so need help with hashbrowns.

[JJsMom]

My dad told me to rinse them very well in cold water and get as much water off as possible. The starch is the part that makes them gummy. I rinse mine in a strainer, squeeze out as much as I can, then put them in a flour sack towel and dry them that way. I've done okay. :shrug3

[Iarwain]

it's all about hot oil in the pan and NOT turning them until they're crisp the very first time.

:yes

Hot oil, plenty of it, preheat the pan too, and no turning until they have made a good crisp brown layer on the bottom. I don't rinse or squeeze or anything and still get good results. A good pan that heats evenly, like well-seasoned cast iron, helps.

[Singingmom]

So for those of you who have success, do you put the shredded taters in the oil raw?

[UltraMother]

it's all about hot oil in the pan and NOT turning them until they're crisp the very first time.
Even when they are nicely brown, I pick them up and they all fall apart when I attempt to flip them. I was thinking maybe small batches would work better (but take forever :crazy2)?

[Iarwain]

I put 1-2 potatoes' worth in the pan at one time, depending on the size of the potatoes and the pan. Then I smush them with the back of the spatula until they are about 3/8 inch thick in the thickest part.

Is that helpful?


eta for Singingmom: Yes, raw. If they had to be pre-cooked fuhgetaboutit. I'd never, ever bother.

[Naked Camper]

this makes me want to break out the skillet and try to make some now :yum

[swimming with sharks]

:yum enter craving for the pregnant woman I think I might just make popcorn tonight though :giggle

[Naked Camper]

darn, out of potatoes! :(

[Mother of Sons]

I put a mound of potatoes in the frying pan and then pour the oil over the top. Smush down slightly and then leave them alone until they are crispy on the bottom. Then I flip and let the other side cook.

[Iarwain]

Thanks to this thread I have had hash browns twice in the last two days.

[StrangeTraveller]

i made some yesterday with zucchini and carrot in em...off to grate more... :yum

[Monet]

I like mine thick but crunchy on the outside. Is your oil hot enough? I use a cast iron skillet. I do put my shredded potatoes in the oil but kind of form a patty before dropping it in. Try draining the water out. I also like to add fresh herbs mixed in.

[Mama Calidad]

I couldn't cook hashbrowns to save my life, but then I discovered this recipe and it works perfectly every time.
http://www.cooks.com/rec/view/0,1638,149175-230196,00.html

:shifty

[UltraMother]

That's a little more than I want. :giggle Dh does NOT like anything in them but potatoes (so he can drown them in ketchup :doh).