Graters

How do I make my hashbrowns golden crispy all around?

I get a fry pan, add vegetable oil, set it on medium, add the hashbrowns (I use a cheese grater with a potato), flip on both sides every so often, and they always come out kind of burnt on the outside and soft in the middle. How do I get them golden crispy all over? Thanks.

Public Comments

1. The best way to get all over crispy hashbrowns is to make sure that your oil is hot before you add your potatoes. If you add the potatoes to oil that is not hot, the potatoes will absorb the oil, causing soft, greasy hashbrowns.
2. You may need to lay the hashbrown in a single layer in the skillet. If you are using potatoes you cut try dropping the shredded potatoes in boil water for a few minutes ( to get starch out) let dry completely before frying
3. To get perfectly done hash browns temp of the oil shld be perfect..first add oil and let it on medium heat for 3-4 min.Add just a small piece of potato and make sure it is hot enough but not so hot that it burns ur potato it shld start produing dat frying sound..Once u find the oil temperature to be perfect den add dem (make sure potato slice are not wet wipe dem with tissue).and dont leave one side for too long keep flipping quickly.dis way u can get nice hash browns. and 1 more thing amount of oil in pan shld be enough dat slices get covered in oil..Best of Luck.If u have time double fry dem dey will get crispier
4. the oil temp. must be very hot initialy, then when it is, adjust the temperature to somewhat between low and medium. if the temperature is high when your hashbrown is frying, the inside wouldn't cook much, and the outside will burn faster.
5. try parboiling them for just a few seconds first to let some of the starch out. then drain them very well. the oil should be medium to high temperature. start with high and test a small amount, when the temp is right add small batches at a time backing the heat off just a little and turn frequently. be patient because potatoes take a while to cook.
6. If you want them crispy all over, then you will have to have an ideal cooling temp that cooks them and makes them crispy. and spread them out all over the bottom of the pan in a very thin layer. I saw a show where the person claimed there was only one way to prepare hash browns, and gee, it was the way I was taught. Hot oil in the pan, thick hash brown patty. Put the hash brown in the oil, cook it until crispy, turn it, and cook again until crispy. If it is not done in the middle, it is too thick to start with. The perfect hash brown is crispy on both sides and tender in the middle. So said the guy on the show. My favorite from my childhood was leftover mashed potatoes fried in the skillet. Loved that crispy outer layer. Mom just took cold mashed potatoes, patted them out with her hand while the grease was heating, and fried them quick, and flipped them. They were flat patties, just thick enough to hold together. The insides were hot, the outsides crispy, and she was liberal with the salt. Some people put an egg in their potato pancakes. And there are bunches of recipes for potato latikes[forgive my spelling]
7. if you grate them right into the pan there is too much water left in them. put them on a tea towel or paper towel and squeeze the water out. use hot oil and don't move them until they are brown. flip brown drain serve
8. heat oil med high first, then add the hb's and only flip once.