how do i make hashbrowns from potatoes, they always come out like glue?

Answer 1

I worked for a short time as a prep-cook in a small diner. To make hashed browns we would:

Boil whole potatoes until they're cooked, but still firm.
Cool them.
Peel them.
Shred them.
Fry them with some butter-flavored oil.

You don't need to fry them so long, because they're already cooked for the most part. I think this is what IHOP does for theirs too.

Man, these were SO good. I never take the time to cook them like this myself at home - I just get the frozen ones. :(

Answer 2

Homemade Hash Brown Potatoes
4 cups cold cooked potatoes, chopped
1 tablespoon minced onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
3 tablespoons butter

Combine the potatoes, onion, salt, pepper, and milk. Melt butter in a large heavy skillet over medium heat. Do not let burn. When butter is hot, add potato mixture. Press down firmly. Reduce heat and fry slowly until bottom is golden brown. Do not stir. Turn carefully or put under broiler to brown the other side. Serves 4.

Answer 3

6 medium red potatoes, cooked and cooled
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, chopped
House Seasoning, recipe follows

In a medium saucepan, add red potatoes and water to cover. Simmer until cooked through, drain and cool. Thinly slice the potatoes.
In a large skillet, add olive oil and butter. Add onions and cook over medium heat until caramelized, about 10 to 15 minutes. Add potatoes and brown, turning only once with a spatula to prevent breaking up the potatoes. Add house seasoning, to taste.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Answer 4

1. Peel and shred your potatoes
2. parboil them in boiling water for about 4 minutes
3. drain and rinse well in cold water
4. squeeze out any excess water
5. heat butter and a little oil in a fry pan until hot
6. add shredded potatoes and cook until golden brown.

have fun!

Answer 5

Shred them into cold water and when you are ready, drain them and press out excess water. For them to be crisp they need to be dry or the water will steam them and make them mushy. Make sure your pan is very hot and use oil rather than butter. I make mine in a cast iron skillet, I have great results with that. Let them brown on one side before tackling with a spatula.

Answer 6

Just buy the frozen kind, they always cook perfect. Too much trouble to peel and dice the potatoes.

Answer 7

You have to shred the potatoes and cook them with vegetable oil.