Hashbrowns

If you're talking about the frozen patty ones like they used to serve at school, you bake them. The shredded ones use just enough oil to coat the bottom of the pan, you don't want them floating.

I don't really know about the frozen ones but I know with fresh tators you need to squeaze the excess water out of them before cooking them.

T...I have the same problem which is probably why I don't cook hasbrowns to often.Can't actually figure out how to fry them to get crispy but I usually put them in a pyrex container after frying them and putting them under the broiler for 3-5 minutes to crisp them up..i often do this with fried potatoes also.Good luck~K.

Try putting them in your toaster over & turn for a dark toast or a longer toast time. That's what i do with chicken, taters tots & other stuff that have been fired. I do spray some pam or pour just a spoonful of oil over frozen fries. They will get crispy if you let them in long engough & don't open the door very often. Good luck

ok..i'm not too much into frying.. but i buy the pam w/ olive oil in it.. i spray the bottom of a cookie sheet place the hashbrowns, season, and then i spray the top of them too so the get the 'oil' if you will. then i put the temp 5 degrees above what it calls for and give it like an extra 10-15 mins.. they turn out crispy and crunchy.. i did this w/ tator tots & crowns too.. good luck :)

Don't use too many potatoes in the pan, just a single layer, make sure oil is hot(I really don't know how hot your stove gets, but I would say close to med-high. Add potatoes and season liberally with salt and pepper. Put lid on and DONT remove for 10 minutes. I have that is the key to not remove the lid. After 10 minutes flip over potatoes until other side browns, usually 5-10 more minutes. Don't forget to season other side.

I cook mine on a low heat for a long time, very thinly layered. Then the real risk is burning it, not mushiness. Good luck.

a little oil, higher heat BEFORE you put the potatoes in....WAIT- don't turn them until they're brown. Don't even look for awhile. Butter burns quicker than oil. I don't have a cast iron pan, but cast iron pans do a WONDERFUL job of frying potatoes.... I would definitely use a heavy pan (like with the thick aluminum disc on the bottom)

For the frozen hash browns, it doesn't hurt if they're sort of thawed beforehand. If ice crystals had formed on them, they may be pretty wet. That water changes to steam which helps make them soggy, so sometimes I even put them on paper towels for a minute, just to absorb some of the water.

Good luck!

If you mean from scratch, try letting the raw, shredded potatoes drain in a colander for a while. It will help get the water out. You can also squeeze them out before cooking. That's all I have to offer. Good luck!

You have to let them fry without turning or stirring them until the bottom of the layer gets browned. Use a little butter and a little oil. Once they start to brown, try to turn them in sections. Then let that side brown. After that you can stir them a bit to brown the middle parts. Hope that helps!

I think I finally read the package after many mushy ones myself and it said to cover them and leave them sitfor five min or so, don't move them around so much. It has worked for me!

I wish I knew I have had the same luck as you! Good Luck!

Try thawing them and then wringing out all the water by wrapping them in a kitchen towel and twisting it. Without all the moisture they brown a lot better.

Actually, I've found the secret is soaking the potatoes in salt water. I use sea salt. Figured this out from making the ones in the box. The ones from the box were always crispier. If you shred your own potatoes, do the same; soak them in salt water for about 10 minutes.

If you are going to use the frozen ones, temperature DOES make a difference. It has to be med-med high. Oil tends to make them greasy and soggy. Butter/light butter works the best for me.

Just as if you are making pancakes, eggs, grilled cheese or anything else, get the butter or whatever you're using hot - not too hot - FIRST. If you drop one of the hash browns in there, it should sizzle around it when you put it in, if the oil or butter is hot enough. This way, the fat immediate begins to cook the potatoes or whatever rather than soak up the oil or butter. Makes sense?

T., I haven't used them in years but the ones I use to buy , you had to deep fry them like french fries. I also had baked them a few times. I like mine almost a huge crunchy thing.

T.
try using real grated potatoes...the work the best