No, it doesn't involve opening a bag of frozen ones.

First, peel and shred your russet spud. Take the shredded spud, put in a bowl, and fill bowl with cold water. Swish the spuds around and drain. Repeat this step. After the second time, the water should be clear. This step removes the starches from the spuds.

Then, place your rinsed spuds in a piece of cheesecloth (or tea towel) and squeeze like there ain't no tomorrow. Get all the water out of them.

Then, add a goodly amount of olive oil and butter to the bottom of your frying pan and melt. Add your spuds and cover. Fry over medium/low for five minutes or until the edges are nice and browned. Flip and cook for another few minutes until the other side is golden brown (or however you like them).

Remove to plate and cover with a goodly amount of pepper and some salt...or hot sauce or whatever you like.

No more soggy nasty hashbrowns. Perfect every time.

You're welcome.

Nice

Yep, the secret is DRY shredded potatoes. Otherwise, they steam into a soggy mess.

Re: “Add your spuds and cover.”

I’m not convinced. The best hashbrowns I know of are made by my local Denny’s on Miramar Road. Golden goodness. Denny’s makes ‘em on the griddle, uncovered.

Bacon grease.

Waffle House uses bacon grease.

quote:

Originally posted by Pipe Smoker:
Re: “Add your spuds and cover.”

I’m not convinced. The best hashbrowns I know of are made by my local Denny’s on Miramar Road. Golden goodness. Denny’s makes ‘em on the griddle, uncovered.

I imagine a fella could do them uncovered. It does keep the splatter down though, and my stove is a PITA to clean.

May have to try the bacon grease vs. EVOO/butter. That does sound tasty.

Most breakfast foods are best cooked on a steel "flat top" griddle. Yes, like the ones they have in all the cheezy diners in the world.

I agree that drying the exteriors of the shredded taters is key to preparation. But using a towel for such makes a little bit of a mess. Another way to do this is to heat them up in a microwave (30 seconds or so), and let them air dry. Prob. could do the same in a conventional oven or air fryer, not to the point of cooking them, just to get them warm enough to hasten the drying process. I have also done this in a fry pan before adding the oil. If you watch the short order cook at the diner, they will warm them on the griddle before adding the lube (which was also pre-heated in a pouring container on the same flat top).

Some desperate/lazy cooks in a hurry have been known to use a heat gun, like for stripping paint, to expedite the drying process. This drives my wife crazy, another benefit of this technique.

Born and raised in Idaho. I agree with rinsing until clear but we always fried ours in butter and uncovered. Hashbrowns have been and always will be something I can eat for breakfast, lunch, or dinner or all three meals even on the same day.

Rinsing is the important part FYI.

No mention of onion in this entire thread threatens not only the legitimacy of this thread, but the entire forum.

quote:

Originally posted by pbslinger:
No mention of onion in this entire thread threatens not only the legitimacy of this thread, but the entire forum.

I AGREE! I will also throw a curve ball in here for those that may have never done this....sprinkle some white vinegar in the pan towards the end of them cooking. It REALLY wakes them up and adds alot of flavor.

Blasphemy...but I've never been a big fan of hash browns. Now home fries, on the other hand, could be eaten at all meals. Preferably in bacon grease but butter works fine, onion, and very light paprika.

quote:

goodly amount of olive oil and butter

I'm curious as to why you're using both?

Lithuanian here…been making blinis since a kid.

A finer grate over shredded but the same idea.

Yes, add onion…yum.

Sour creme is a must.

quote:

Originally posted by tatortodd:

quote:

goodly amount of olive oil and butter

I'm curious as to why you're using both?

Butter tastes good, but has a low smoke point would be my guess. I am actually questioning the use of olive oil vs a more flavorless oil.

quote:

Originally posted by Patriot:
Sour creme is a must.

If you mean Sour Cream, I agree. The word "creme" is a marketing invention and not part of the English language. More to the point, it implies a non-dairy product.

There is a vast gulf between good Sour Cream and run-of-the-mill SC (no offense bird man). I favor the Breakstone brand but I'm sure there are others out there.

I use a salad spinner. Doesn't smash the potatoes. I've got a really good one, I pour the "spuns spuds" onto a paper towel, if it gets wet I spin them some more.

Also, I keep rinsing until water runs clear. Definitely vital as you've stated.

quote:

Originally posted by tatortodd:

quote:

goodly amount of olive oil and butter

I'm curious as to why you're using both?

Just flavor. I do like butter.

quote:

Originally posted by Gustofer:

quote:

Originally posted by tatortodd:

quote:

goodly amount of olive oil and butter

I'm curious as to why you're using both?

Just flavor. I do like butter.

For your consideration, Cowboy Kent Rollins says to use Clarified Butter. I reckon I'll try it that way.




.

I am definitely in!

quote:

Originally posted by Mars_Attacks:
Bacon grease.

Waffle House uses bacon grease.

Scattered, smothered, covered, diced, and green chile'd (NM only!).

And now I'm hungry.