Hashbrowns, whats my problem?

Before you start make sure that you have an adequate pan which is either cast iron and well used or a modern large saucepan skillet with teflon coating.

The secret to perfect hash browns is a good pan, the temperature of the heat, using oil or shortening (and not butter) - but most importantly only turning them one time! This ensures the crispy texture that you expect from a perfect has brown recipe.

http://www.justmommies.com/articles/hashbrowns-rec...

Also squeeze out all the moisture from the potatoes with a ricer or paper towels. Good luck.

http://www.elise.com/recipes/archives/001008crispy...

Apparently, it invloves removing as much water as you can from the potatoes. This guy (see link) uses a "potato ricer" (whatever that is). I use my hands. I grate the potato into a bowl of water + tablespoon lemon juice (to prevent discoloration), then when I'm ready to fry, I take a big handful and **Sqeeeeeze**.

I use a frightening amount of oil too, and resist the temptation to turn/peek under the potato hash until I can see the edges browned and the whole thing peeling away from the pan on its own. Also, never try to make a thick one.

Grate the potatoes first and and squeeze them with you hard to let the water out of the potatoes.

For every cup of grated potato, mix it with a 1/4 cup of corn starch.

Put the squeeze potatoes in a bowl and add corn starch. Mix them well and grab a hand full then squeeze it tight. Make a patty about 1/4 of an inch and fry in hot oil.

The secret to great hashbrowns is using leftover baked potatoes.

Cube them instead of grating them if they're well done and too soft. Fry them with some chopped onion and green pepper and lots of butter until browned. Don't mix them too often.

my grandpa always told me the secret is keeping the pan well greased, and keeping a lid on to sort of steam it...keep them covered...I have not made them in awhile, but I remember my cooking lessons.