I love, love, love a nice plate of truck-stop hash browns, perfectly crispy and golden brown. And since I have no demonstrable need to eat more hashbrowns, I have kept them in the eating-out realm of my life. Never made them at home. Never wanted to. (I loathe grating things...)
The Hub has some other ideas, especially with loads of potatoes in the basement for winter. There have been hash browns of varying success rates in our home of late! I'm curious to hear from expert hash browners on the tips and tricks to make our hash browns great.
Pre-boil, or not? What type of potato? Butter, oil (what kind) or a combo of the two? Soak and squeeze out some starch, or leave it be? What pan? We've tried various things, but still aren't quite there.
What do you do?
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