help cooking goddamn hashbrowns

[whynotchris]

I'm trying to cook hashbrowns that are crispy on the outside and cripsy-soft on the inside depending on the thickness.

I just keep ending up with mushed potato shavings that have some darker parts.

What I do:

Non stick pan.
Heat olive oil to a deep-fry-sound hotness
put in room-temp shaved potatoes
season
turn down to low temp.
wait.

They never fricking brown. If I do leave them on long enough to brown, the browned part you'd want on your hashbrowns sticks to (the non-stick) pan.

GAH!

Help me slay this potatoey white whale.

[teddytous]

Dry your hashbrowns first.

Listen to this bitch. She knows her shit.
https://www.youtube.com/watch?v=O0dbSxAKljk

[drwelfare]

I just use Wesson oil and cook them kind of hot. I get the dried one in the little carton though.

The ones at Waffle House are actually made from shredded roaches

[Independent voter]

Olive oil?

[Tradewind]

Olive oil is a terrible choice for this. Its smoke point is too low for any kind of "frying." Your hashbrowns are quite literally just absorbing the olive oil and becoming shit.

Some high oleic acid Canola Oil is what you want. It needs to be hot as fuck (210-220C+) when you put the hashbrowns in so it crisps up the outside quickly. Freezing the potato ahead of time will help too to keep the interior temperature low for longer while the exterior fries just watch for splashback from water/ice.

[whynotchris]

Thanks!!! So much helpfulness.

[Belize]

Olive oil? For browning? Yeah ok, there's your problem. Stick some butter in there.

[Alydael]

Try finishing them (or starting them) in the oven. It might also be the pan you are using.

[Kronik85]

I'm trying to cook hashbrowns that are crispy on the outside and cripsy-soft on the inside depending on the thickness.

I just keep ending up with mushed potato shavings that have some darker parts.

What I do:

Non stick pan.
Heat olive oil to a deep-fry-sound hotness
put in room-temp shaved potatoes
season
turn down to low temp.
wait.

They never fricking brown. If I do leave them on long enough to brown, the browned part you'd want on your hashbrowns sticks to (the non-stick) pan.

GAH!

Help me slay this potatoey white whale.

One poster suggested removing excess starch and that's probably a good step towards next level hash browns, however we are falling short of even basic level hash browns. Make your hash browns and try upping the temperature of your pan, throw in some butter and lightly brown off the outsides pretty quick, 5-10 mins work. Then finish off in the oven to get the actual cooking of the potato done. Should take 20-30 mins on a medium heat.

[Tyrianth]

Haven't tried it on hash browns, but I make my fries this way all the time and they come out absolutely delicious (crispy outside, soft inside).

Bake them first. Let them cool. Deep fry them.

[Nakotsu]

chop hashbrowns up put on aluminum foil in over middle rack lightly put a little oil over them. (fold the edges of the aluminum foil)
Put oven on 450 walk away for 15 minutes rotate(flip) hashbrowns walk away 10 more minutes. Douse with salt. Eat.

[Alydael]

Now I want some crispy hash browns... and some eggs too

[Endus]

Necessary ingredients for good hash browns:

1> Rinse potatos after shaving them, to de-starch them a bit.
2> Dry the potatos. And I don't mean just pat them down. I mean get a dishtowel, put a handful in, and squeeze. Ideal method is to bundle them up in the towel, and then twist the ends; that'll help you get some purchase. You need to get rid of a bunch of the moisture in the potatoes themselves or they'll be too damp to crisp up properly.

#2 is way more critical than #1.

[whynotchris]

One poster suggested removing excess starch and that's probably a good step towards next level hash browns, however we are falling short of even basic level hash browns. Make your hash browns and try upping the temperature of your pan, throw in some butter and lightly brown off the outsides pretty quick, 5-10 mins work. Then finish off in the oven to get the actual cooking of the potato done. Should take 20-30 mins on a medium heat.

I do try to drain as much of the water out of the potatoes as possible before I cook them. I've never tried browning them with butter or putting them into the oven

- - - Updated - - -

Necessary ingredients for good hash browns:

1> Rinse potatos after shaving them, to de-starch them a bit.
2> Dry the potatos. And I don't mean just pat them down. I mean get a dishtowel, put a handful in, and squeeze. Ideal method is to bundle them up in the towel, and then twist the ends; that'll help you get some purchase. You need to get rid of a bunch of the moisture in the potatoes themselves or they'll be too damp to crisp up properly.

#2 is way more critical than #1.

I have done that, yes. Early on, I ID'd the moisture in the potatoes as a serious problem.

[Milchshake]

The type of potato you use can have a great impact on the final result. Waxy red or new potatoes turn nice and creamy when cooked, but are terrible at developing crisp crusts. Yukon golds will develop a decent crust and end up with a buttery interior. My personal favorite is regular old russets, which develop the crispest, craggiest crusts that stay crunchy even when dragged through golden liquid egg yolk multiple times.

The lesson? Stick with either Russet or Yukon gold.

[Doctor Amadeus]

Have lots of BBQ sauce incase the advice given doesn't work.

Good Luck!

[Idrinkwhiterussians]

There is one thing people are missing: using a non stick pan. Use cast iron, it will help.

[Lightwysh]

Dry them good then freeze them. Use vegetable oil, shortening, lard or the king, bacon fat.

[Sunseeker]

There is one thing people are missing: using a non stick pan. Use cast iron, it will help.

Cast iron makes everything better.

[Roostercogburn]

This thread is the most relevant thread to my life right now. OP, you say what is in my heart.

My hash browns come out okay, but I can never get them like my sister does. I am gonna try baking them. I think that is easier. I will let you know how they come out.