Serious Eats: Talk

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?

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