Cooking and Baking

Crispy Shredded Hashbrowns?

Reading the comments on the recent breakfast burrito recipe post made me think... whenever I make hashbrowns from shredded potato, they never come out crispy. I'd say they end up being more of a soft gooey texture (it sounds gross but they still taste yummy!)

All I do is grate the potato, mix salt, pepper, & whatever spice blend I'm using into a bowl, then I heat some oil in the cast iron skillet and dump the potatoes in over med-high, stirring occasionally. Any suggestions on what to change to make them come out crispy? Should I drain any liquid and try to dry them out before they go in the pan?

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed