hash browns
 

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

Re: hash browns
 

:popcorn I have the same issue.

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

Re: hash browns
 

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.

Re: hash browns
 

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.

Re: hash browns
 

Re: hash browns
 

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

Re: hash browns
 

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

Re: hash browns
 

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

Re: hash browns
 

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

Re: hash browns
 

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

Re: hash browns
 

: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.

Re: hash browns
 

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

Re: hash browns
 

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)?

Re: hash browns
 

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.

Re: hash browns
 

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