Hi there, Hounds
I'm hoping that some of you out there might have cracked the conundrum of creating good hashbrowns at home.
I and my breakfast companion have worked tirelessly for months now trying different experiments, but we've yet to achieve the perfect result. My standard is that of Brothers' deli in Ashland, Oregon--shreds that are NOT greasy/oily,gelatinous, grey or mushy and which ARE crispy, toothsome, full of distinct shreds, packed with potato flavour.
We've used a cast iron skillet and a nonstick electric griddle. We've used little oil and a lot. We tried blanching the potatoes first (bad news), mixing them with flour and also mixing a bit of oil in with them (we heard this might help us get distinct shreds). We've experimented with higher and lower temperatures of the cooking surface, longer and shorter cooking times.
What we always do is use a Cuisnart for shredding, dry the shreds thoroughly (a salad spinner works amazingly well for this), and season them with salt and pepper before cooking.
But we never, never achieve diner-style quality hashbrowns. Anyone got any other ideas? I would hate to have to admit that this is one dish I can't make for myself at home.