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how do you shredded potato hash light and crispy instead of greasy and mushy?

asked by gspartos almost 5 years ago
5 answers 1519 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added almost 5 years ago

One key for great hash browns is squeezing out the water from the potatoes after they are grated and before cooking. I use a cotton kitchen towel, placing the hashbrowns in the middle, rolling them in the towel and wringing them dry. Another is to spread the hashbrowns very thinly on the skillet and only turn them once, after they are throughly browned on the underside.

Some people recommend finishing in the oven at about 400F. Have not tried that yet, but will.

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1

pierino is a trusted source on General Cooking and Tough Love.

added almost 5 years ago

And use a kitchen towel that you don't want to leave out on view. The potato moisture can leave permanent stains.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Try putting the shredded potato in a ricer to squeeze out the water. It really does an amazing job and no towels get ruined in the process!

516f887e 3787 460a bf21 d20ef4195109  bigpan
added almost 5 years ago

Rinse the shredded potato, squeeze out the water and sauté as you want.

Wholefoods user icon
added almost 5 years ago

My mother in law pokes potatoes with a fork and puts them in the microwave for a few minutes before shredding and sauteing. She makes killer breakfast hash that is never soggy. I've never tried it but I know it works for her.