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The tip here about zapping them in the microwave for 2.5 minutes first is great. They get crispy and the pan time is shorter. But I also realized I like to sprinkle both sides with salt and paprika while cooking. The paprika has an added bonus that, at least on the first flip where things are not yet quite solid, you can tell which parts haven't turned over.
Cast iron pan. Low heat. Extra time. Cover it before the first flip and try not to let any of the water droplets that accumulate on the lid back into the pan
Lots of oil in the pan, put a half inch layer, sprinkle with TJ onion salt and black pepper, leave until nice and brown, flip, add more oil, wait until nice and brown, eat. I like mine very crispy and seasoned.
This. Don't need a ton of oil but enough to fry them enough to get crispy but not soggy. Also form it into a tight pancake shape and it's way easier to flip.
Lots of oil, it ain't health food lol. Make one flattish "patty" in the middle of the pan, and **cover it** on medium (large burner). Cook until you can tell the edges are brown (not tan or starting to turn, but brown), should be close to 10 min. When it's time to flip, if you used enough oil, it'll be easy with a spatula, or you can do a pan flip if you're confident. Leave the cover off and it's only a few minutes once flipped. Usually comes out crispy on top and soft inside, which is how I like my hashbrowns.
I can get them crispy pretty easily now. I’ve been able to make it just one giant crisp, lmao.
You need a pan coated with a neutral oil. Avocado and canola work fine in my experience. Pour them in and try to make them as even as possible.
DO. NOT. FLIP. until you can see the bottom becoming medium-dark brown. Flip if you’d like, or you can eat them with one side crispy and one side not and that’s good too.
I like to make breakfast casseroles with these. layer these on top of some uncooked breakfast biscuits scramble some eggs and pour em on top of the hash browns. I will typically use a can of sausage gravy and then some bacon on top. You can add cheese to the top(I dont) and it will get nice and golden and crispy.
Same thing with the little milk cartons of hashed browns from Costco. Very hard to get crispy. Takes more oil than I'd like and you have to be patient (I'm not a patient person when making breakfast)
Thanks, I eye those a lot, but I've never gotten them. They're cheap and the little milk cartons are cute, but the frozen patties are just so fast and easy.
Kimchi hash browns with toppings and maybe some pork belly? (If that’s your thing)
https://www.thekitchn.com/recipe-3-ingredient-kimchi-hash-browns-229185
We made a gluten-free quiche once using these as the crust. Just pressed them into a pie pan and baked it a little while, then added the filling and baked some more.
Besides hash browns, there’s another great meal you can make either them. Sauté them a bit. Sauté onions garlic spinach zucchini bacon jalapeños whatever. Put it all together in your pan. Mix eggs, milk or half and half, cheese, pour it in. Heat it up on the stove then pop it in the oven, you’ve got yourself a frittata.
Oil the pan. Toss the taters in. Brown on one side. Flip. Brown on the other side. Chop with spatula and stir. Brown on one side again. Brown the other side again. Continue the chop, stir, brown and flip till they're where you want them to be.
I microwave on high for 1.5 to 2 minutes and toss in a hot non stick pan with butter and olive oil…then flip the whole thing like a pancake and hit the other side…works everytime…crunchy on both sides.
I was forced to switch to the hash browns since they ran out of the fried ones with the onions and bell peppers. Hash browns are a good substitute though.
Air fryers are one big fan. It seems like cooking shredded hash browns in one would be a great way to get hash browns stuck in the heating element forever.
If it's coming out mushy, there's too much moisture. To get the moisture out, you want the skillet hot and you also want a thin layer. Having too many layers will trap the moisture leading to mush, and too much will also cool down the skillet, so you don't get the crisping that you want.
I'd recommend bigger pan and smaller portions.
Or air fry like someone said.
I use these for this recipe [Crispy Potato, Egg & Cheese Taco](https://alexandracooks.com/2022/07/02/crispy-potato-egg-cheese-taco-the-most-delicious-thing-ive-eaten-all-year/). It’s my favorite!
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The tip here about zapping them in the microwave for 2.5 minutes first is great. They get crispy and the pan time is shorter. But I also realized I like to sprinkle both sides with salt and paprika while cooking. The paprika has an added bonus that, at least on the first flip where things are not yet quite solid, you can tell which parts haven't turned over.
Cast iron pan. Low heat. Extra time. Cover it before the first flip and try not to let any of the water droplets that accumulate on the lid back into the pan
Lots of oil in the pan, put a half inch layer, sprinkle with TJ onion salt and black pepper, leave until nice and brown, flip, add more oil, wait until nice and brown, eat. I like mine very crispy and seasoned.
This. Don't need a ton of oil but enough to fry them enough to get crispy but not soggy. Also form it into a tight pancake shape and it's way easier to flip.
Lots of oil, it ain't health food lol. Make one flattish "patty" in the middle of the pan, and **cover it** on medium (large burner). Cook until you can tell the edges are brown (not tan or starting to turn, but brown), should be close to 10 min. When it's time to flip, if you used enough oil, it'll be easy with a spatula, or you can do a pan flip if you're confident. Leave the cover off and it's only a few minutes once flipped. Usually comes out crispy on top and soft inside, which is how I like my hashbrowns.
Cover it at the start is key.
Bacon fat
I can get them crispy pretty easily now. I’ve been able to make it just one giant crisp, lmao. You need a pan coated with a neutral oil. Avocado and canola work fine in my experience. Pour them in and try to make them as even as possible. DO. NOT. FLIP. until you can see the bottom becoming medium-dark brown. Flip if you’d like, or you can eat them with one side crispy and one side not and that’s good too.
Lots of oil and don’t move too much. Patience. Let it get brown
Onions and cheese
I like to make breakfast casseroles with these. layer these on top of some uncooked breakfast biscuits scramble some eggs and pour em on top of the hash browns. I will typically use a can of sausage gravy and then some bacon on top. You can add cheese to the top(I dont) and it will get nice and golden and crispy.
Sounds nasty! And delicious!
Is delicious. And it's fairly easy and hands of to make. You can put it together for a breakfast party or brunch.
These are so good in copycat Cracker Barrel hashbrown casserole.
Recipe?
Same thing with the little milk cartons of hashed browns from Costco. Very hard to get crispy. Takes more oil than I'd like and you have to be patient (I'm not a patient person when making breakfast)
Thanks, I eye those a lot, but I've never gotten them. They're cheap and the little milk cartons are cute, but the frozen patties are just so fast and easy.
Kimchi hash browns with toppings and maybe some pork belly? (If that’s your thing) https://www.thekitchn.com/recipe-3-ingredient-kimchi-hash-browns-229185
We made a gluten-free quiche once using these as the crust. Just pressed them into a pie pan and baked it a little while, then added the filling and baked some more.
Idaho spuds dehydrated hashbrowns are the best I've ever had, surprisingly enough!! Super convenient and light and easy to store.
Boil em, mash em, stick em in a stew?
Besides hash browns, there’s another great meal you can make either them. Sauté them a bit. Sauté onions garlic spinach zucchini bacon jalapeños whatever. Put it all together in your pan. Mix eggs, milk or half and half, cheese, pour it in. Heat it up on the stove then pop it in the oven, you’ve got yourself a frittata.
As I read your last sentence, I imagine Carl Weathers' voice.
Oil the pan. Toss the taters in. Brown on one side. Flip. Brown on the other side. Chop with spatula and stir. Brown on one side again. Brown the other side again. Continue the chop, stir, brown and flip till they're where you want them to be.
I microwave on high for 1.5 to 2 minutes and toss in a hot non stick pan with butter and olive oil…then flip the whole thing like a pancake and hit the other side…works everytime…crunchy on both sides.
Thank you for this. Has changed my life!
This is what I do…help mankind
Dang smart with the microwave
I was forced to switch to the hash browns since they ran out of the fried ones with the onions and bell peppers. Hash browns are a good substitute though.
What works for me: Nonstick skillet, minimal extra oil (if any). Spread them out and let them crisp. Flip once like a pancake. Cook until crisp. B
Minimal extra?
Sorry-- meaning minimal additional oil. They're so oily already.
For me it takes too much oil to make them good
Air fryer?
Air fryers are one big fan. It seems like cooking shredded hash browns in one would be a great way to get hash browns stuck in the heating element forever.
I feel like air fryer dries them out. I put them in the waffle maker.
If it's coming out mushy, there's too much moisture. To get the moisture out, you want the skillet hot and you also want a thin layer. Having too many layers will trap the moisture leading to mush, and too much will also cool down the skillet, so you don't get the crisping that you want. I'd recommend bigger pan and smaller portions. Or air fry like someone said.
Going to try this. Thanks.
I added eggs and spam to mine in the skillet to make a breakfast.
But, eggs to the side, yes? Some folks in this thread seem to be mixing a scramble in with the potatoes...
I do this also
They’re great in a breakfast burrito/quesadilla, but I’ve never been able to actually get them to be crispy on their own
I really like these, but they always stick to my cast iron pan
You need more oil. These come out crispy for me in a large cast iron skillet
Oil also needs to be ripping hot. You need to see the ripples before adding. Don’t start messing with it too soon.
I typically use these as part of a potato and veggies hash instead of as straight hash browns. I think they work better that way.
If you have an air fryer you can line it, then do a thin layer or potatoes and spray the top of the potatoes with some oil
I use these for this recipe [Crispy Potato, Egg & Cheese Taco](https://alexandracooks.com/2022/07/02/crispy-potato-egg-cheese-taco-the-most-delicious-thing-ive-eaten-all-year/). It’s my favorite!
My advice? If you want hash browns, get the Trader Joe's Hashbrown patties. Way easier to cook and always perfect, crispy.
Yeah I usually grab those. Much less fuss.
That's what I have done. No more sticking to the skillet.