I can’t make skillet hash browns to save my soul. I’ve tried and everytime they suck. Last night almost burnt but still not done. I tried a lower heat. HELP I need advice. It is driving me crazy.
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I can’t make skillet hash browns to save my soul. I’ve tried and everytime they suck. Last night almost burnt but still not done. I tried a lower heat. HELP I need advice. It is driving me crazy.
if they're par-boiled, they don't shred well.....been there done that . . .I generally use the Ore-Ida frozen shredded potatoes. It seems they do all the rinsing and squeezing for you by machine. They may be par cooked -- their french fries are.
I always use a cast iron pan. I use butter for my fat.
If I were to shred my potatoes from raw, I believe I would par cook them before doing my final pan fry. TR's microwave suggestion sounds good.
CD
Believe me, I went on about an eight-month journey with hash browns. Mine were as bad as bad could get: gummy, grey, and greasy. All those steps above helps avoid all that.
I also use the frozen ones a lot, and when I do, I frequently cook them in my waffle iron, and they're great that way, and easy.
Here are the ones I've done in the waffle iron:Shheeez. I don't have a waffle iron - and I don't have one of those George Forman home grills, either.
Maybe I need to look into both.
No, as this truly was just loading the hot waffle iron with frozen pre-shredded potatoes and letting them cook for about 15 minutes. That was it.Is there a recipe link for this?