Best way to make hash browns?

Question

Mine always turn out mushy--what am I doing wrong? Any good variations on plain hash browns as well?

Answer 1

Don't put the lid on them. Turn down the heat some so that potato's have time to cook. The lid will over cook.

Answer 2

Use a good nonstick griddle that is hot, heat it evenly with medium heat. Don't go too high or they will burn. And use a little oil even though it is nonstick. What I do is heat my griddle, while that is happening, I peel about 1 1/2 spuds per person. I then put oil on my griddle around. But not alot. Then I hand grate my peeled potatoes over the pan. I season them with salt and pepper and sometimes tabasco and let them sit undisturbed until I see the edges start to brown. Then I give them a couple more minutes and I turn them. If the edges don't lift easily then they aren't ready to turn yet. The key is that steady heat, keeping the griddle hot and not turning them too soon. You should get nice crispy browns if you do it this way. I never buy frozen! Good luck to you.
My favorite variation is before I flip them over, I sprinkle some finally diced onion around. After I flip I then put some slices of good American cheese or cheddar on top and let melt. That onion browns nicely into the browns and gives it a great flavor with the cheese!!!!
I don't get excess moisture from using fresh potatoes and I never cover them either.

Answer 3

Best way to make hash browns is over high, high heat, with plenty of oil. And the key part: don't disturb or stir them; don't keep checking on them. Let them go for 10-15 minutes, then flip 'em over. They should brown up nicely.

Answer 4

You have to boil them first. If you are trying to cook raw potatoes for hash browns, they will come out mushy.

Answer 5

They end up mushy because there's so much moisture and potato starch that leaks out when you shred fresh potatoes. It helps to either microwave them for a few minutes in plastic wrap or a tupperware container before throwing them in the pan. Rinsing them off also helps.

Answer 6

dear just lise the best potatoe is yukon gold but it shouldnd really matter Boil the potatoes 3/4 of the way and let cool shove them in the frigdge overnight. take out add tsp paprika 1/2 diced onion 1/2tsp pepper Cook in nonstick frying pan in 1/2 veg oil !/2 butter tsp cook med high bacon bits optional dont forget to dice potatoes in 1/4 inch peices enjoy see ya Mark

Answer 7

boil potaoes first.. in the skins. then cool, peel them run them over the grater.
don't use too much oil... 2-3 tablespoons.. then fry 15 min on medium heat.. don't cover them. cut into wedges and flip. fry another 15 min..
mushy comes from raw potatoes or covering them.
good luck
I boil my potatoes night before.. or do a whole bunch at once and freeze for later use after grating.

Answer 8

attempt a salad of capsicum (bell peppers) cos lettuce, green onions, cucumber cubes, champignion slices (non-compulsory) and crumbled cooked writer 1st baron verulam chips with a french or italian dressing in basic terms for some thing lighter to bypass with the fat content fabric of the hash browns. you're able to desire to devour from all nutrition communities so i could stay away from greater fat and all a crisp salad for a scrumptious assessment. you're able to like slightly bitter cream with snipped chives to function a garnish with the hash browns besides the undeniable fact that. in case you like nuts, you are able to toss in a handful of walnuts or pecans into your salad too. i'm thinking for texture and nutrition on your meal. Cheers Lisa

Answer 9

Mine used to do that too. I've found that if your rinse your shredded potatoes first they wont be mushy. If you have a food processor, use that to shred them and rinse and drain. They turn out just like the restaurant.

Answer 10

best way. . .use REAL potatoes. . through them in a frying pan with 2 tablespoons of butter and a little bit of salt/pepper, flip occassionally until browned and tender. . . they come out perfect every time!