I just made perfect hash browns for our "breakfast dinner"

[NMDemDist2]

I have tried many many recipes and techniques to make hash browns and have always been disappointed. Tonight it was different....

recipe

2 medium potatoes, peeled and grated
1 stick butter
salt and pepper

Pre heat the oven to 375. squeeze all the water you can out of the potatoes after peeling and grating them. put half the butter in a big fry pan at medium high heat (preferably one that can go into the oven). microwave the other half of the butter til melted

put grated taters in the hot buttered pan, flatten with a spatula, salt and pepper liberally and drizzle the other half of the butter over the top. WALK AWAY!! let em cook (OK come by and give em a shake every now and then :) )

when they brown up and stay together flip em over, salt and pepper again and let em cook til the other side browns up a bit. Stick the whole thing in the oven for 15 minutes to finish cooking the taters.

They were PERFECT! crispy on the outside, still soft inside and yummy with my Denver scramble, pork links and toast. It only took me 50 years to figure out how to make hash browns, but I finally got them right. WOOHOO!

[bearfan454]

1. I will have to try them that way.

Sounds good.

[NMDemDist2]

2. you already make good taters, I've seen the pics

:)

are you home? or still at school? How's Mrs Bearfan feeling? better I hope :)

[bearfan454]

7. I'm back home now.

Mrs bearfan is better. We have to do bills tonight. That's always fun.

[Shakespeare]

3. That's similar to how I make 'em, too! I add one other thing, though....

Along with the salt and pepper, a nice dusting of onion powder (not onion salt). Perfection!

I haven't tried making them with butter--I use a little vegetable oil instead. Do you have a problem with the butter scorching/browning?

[NMDemDist2]

4. nope, it worked fine at medium high I think the taters absorbed a lot

of the butter and just browned up :shrug:

I told hubby next time I add grated onion too :)

[BikeWriter]

5. Mmm, those sound delicious!

Thank you! :)

[Stinky The Clown]

6. Two things .......

Butter and very dry spuds.

If the potatos are wet, they steam rather than brown up all crispy-like.

Butter helps (greatly) in the browning. If you don't want to do all butter, mix it half and half with a mild flavored oil.

[NMDemDist2]

10. yup, I squeezed em and pressed em and pushed em and

squeezed em. They were some DRY taters :D

[eleny]

8. They sound great!

Impatience is my biggest problem in the kitchen. Seems like it takes forever for fry pans to heat before making that first pancake - and other disasters. Hash browns also suffer from my lack of patience. But you're technique sounds so delish. I love a crispy hash brown.

[NMDemDist2]

9. pan heats up fast when you are leaning on a pile of taters getting

all the water out LOL

I wasn't kidding, I have tried so many times to get a nice crisp potato side, I was amazed how well this turned out :bounce:

[eleny]

11. Have you noticed how watery some spuds are?

The Idaho are nice and dry and bake well. But the rest we get out here in Colorado are like the Long Island potato - watery.

[NMDemDist2]

12. never did before I had to squeeze some dry LOL n/t

[WritersBlock]

13. I have tried for years to make decent hash browns.

Mine always wind up in a huge chewy lump.

I'll try your technique next time!

[wildeyed]

14. Any recipe that calls for a stick of butter,

how bad could it be? Mmmmm, sounds great :9

[NMDemDist2]

15. my thinking EXACTLY heheheh n/t

[SW FL Dem]

16. Sounds Yummy

I have also heard that the way to make hash browns is to let them sit until they brown and only turn them (in large sections) once or twice.

[NMDemDist2]

17. yuppers, just turned em once, but the press the water out was the

trick. I have never done it that way. also letting them finish in the oven was a good tip too...

[Ilsa]

18. A sprinkle of onion powder or real yellow sweet onions is nice, too.

But hash browns as you described them sound great.