![]() If you use them while they're still warm you'll likely end up with fried mashed potatoes. This is a very important step as the potatoes firm up in the refrigerator. Put the potatoes uncovered in the refrigerator overnight. Quench the potatoes (run some cold water over them to stop or limit any residual the cooking process - you don't need the potatoes to be completely cold - just enough so you can handle them) I think my way is somewhat easier and you end up with much faster browning hashbrowns.Ĭook the potatoes untill a fork can penetrate them but they're still firm (normal sized potatoes only take 15 to 20 minutes at a rolling boil). Nothing the matter with the way that your doing this, but I have a suggestion that works if you have the time to plan ahead. Just about anything that involves potatoes and oil in the morning has the potential to be delicious. Adding onion or other veggies is also delicious. Practice makes perfect.īoth options are delicious. If it melts in your mouth, it will probably also melt on the spatula. Be prepared for significantly more falling-apart-ish-ness.Cook a little slower, so you can cook all the potatoes without scorching the outsides.Pack the potato patty a little thicker (like 1/2 inch thick).Use less butter / oil (maybe a quarter cup for a pan).Crispy on the outside, but thick enough to have a soft middle. Diner Style: This is what you get at Denny's (also shown on the first page).Pack your potato patty thin (like 1/4 inch thick).otherwise they'll soak it up like greedy oil-loving little sponges). You're almost deep-frying (but remember, the oil should be hot before you add the potatoes. Dangerously Crispy: This is what I show in the front picture.Now, how thick should you pack? How much grease/oil should you use? There are two main schools of thought here: This is probably the point at which you usually get frustrated, but with these rinsed potato shreds, things will go much easier. If the hashbrowns fall apart, that's fine: just flip in pieces. It will probably take around 5 minutes per side. Check for done-ness on the bottom side before flipping. Add your potato and pack it into a patty (see below for thickness). Get it hot before adding your potato (you can check this by adding a few shreds. Put oil, bacon grease, butter, or something else that sounds tasty in a pan.
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