Whats the secret in making homemade hashbrowns?

Question

The hashbrowns always turn out sticky no matter what she does.

Answer 1

rinceing out the starch.

Answer 2

Boil the potato whole in its skin. Cool and peel and rinse. Grate with a cheese grater. Heat oil in pan, enough to cover the bottom of pan and do not add potato's until oil is hot. Test oil by a small drop of water, if it sputters, the oil is ready. Fry for about 5-7 minutes on one side and then turn and fry for another 5-7 minutes. They should come out tasty. Add chopped onions before frying if you like.

Peace.

Answer 3

I shredd my potatoes in the food processor and then refridgerate them for about 30 minutes in a bowl of COLD water. Spin them dry in the salad spinner (or pat dry with paper towels) and drop by the spoonful into a pan with about 1/4" of hot oil. ( I prefer olive oil.) I use a round metal ring I used for a cookie cutter to "mold" the potato patty. Cook with the ring until brown, flip. You can remove the ring for scattered well down hash browns. My friend tosses her potatoes in an egg beaten with 2 tablespoons of milk then puts them in the skillet. They stay together real well this way and brown easily also. I think the key is the cold water soak.

Answer 4

You have to rinse the starch off of them. I put them in a bowl of cold water, and then scoop the shredded potatoes out by handfuls, squeezing out all of the water. Put the squeezed out shredded potatoes in a separate bowl. Add a beaten egg, salt, pepper, garlic, onion powder, and a little bit of flour. Mix this all together and drop by large spoonfuls into hot oil. Fry on both sides until golden. Drain on papertowels.

Answer 5

Use raw potatoes and shred them with a coarse grater. Then put them in a strainer and let some of the starch drain away before frying them.

Answer 6

a lot of people like to do a whole bunch at one time, this will result
into a mushy pile of potatoes at home, not like you get at the restaurants.this where you have to become a short order
cook, one serving at a time, this is not like dinner where every thing comes together. when one asks for eggs, bacon and hash browns, it should be done to order to get the best taste.
you cannot prepare hash brown potatoes en mass, they will always be disgusting. it's a lot of work, but to make the guest
feel like they have been served in a good restaurant it's a job
well done. then make them wash the dishes.

Answer 7

Leftover baked potatoes from the refrigerator. I used red potatoes for years until I found this secret. Now, whenever I bake potatoes, I always make extra.

Answer 8

I have a couple:
1. Use enough oil
2. Shred the potatoes
3. get freshest potatoes
4. Cover the pan, while cooking
And last but NOT least
5. Cook it where it has room to actually cook and crisp
Hope these help! :)

Answer 9

Do you mean that they stick to the pan? If so, heat the pan BEFORE adding oil. The rule is: hot pan, cold oil--food won't stick. (That is, of course, assuming that your pan has been seasoned properly.)

Answer 10

cook potatoes in hot oil first lower heat as neaded dont let them soak in the grease watch them though it doesnt take long

Answer 11

Don't make them homemade. Buy the dehydrated ones from Gordon Food Service, rehydrate them and eat like a king. Just make sure you use enough oil.