I bought scattered hash browns, what is the trick to cooking them?

Question

I try to cook them with a little oil in a pan and add some peppers and onions but they never cook all the way through. How can I cook them "restaurant" style?

Answer 1

Do you mean loose-pack frozen hashbrowns? This is how I made them. Put a pan on high heat. Add liquid butter and let heat for a moment. Add a handful (I kept mine portioned up in baggies) and it should sizzle. Smash them with a spatula, and then don't touch them until the edges are browning, then you can peek under them to see if they're browned and crispy. Then flip. And let the other side go until browned.

Cook the peppers and onions separately. Too much moisture in them to have the hashbrowns turn out right if cooked together. God, I've cooked too many hashbrowns in my life!

Answer 2

Try putting the oil in the pan and get it hot before you put them in.Once you put them in,keep them together,and cover with a lid.Cook like 6 mins and take the lid off for 1 and then turn all at once .Then cook the other side the same.

Answer 3

The best way to cook them through is not have a thick layer. It needs to be thin and over low heat. Takes time but they will be cooked through!

Also I like mine cheesy sometimes for variety. I take onions, gr. peppers, sour cream and can of crm of mushroom (or crm of chix), mix with hashbrowns and through in a greased casserole dish top with shredded cheese and bake at 350 till done!! YUM YUM