This morning, I have a very urgent urge for hash browns, however we don't have any in The House so I am attempting to make my own. My biggest problem with hash browns is that I always over cook them. Does anyone have any tips on how to fry them properly. I have shredded them already and letting them dry out just a bit before I attempt to fry them. I would love some tips so they turn out a little crisp on the outside but soft inside.
What do you consider to be "overcooked"? My mom, for example, loves hers to be a dark brown because then all the edges are super crispy, while the centers are still squishy. As for tips, my biggest tip would be to make sure your oil is super hot before you drop in the potatoes and then don't flip them for several minutes. If you flip them too soon, you'll end up with a soggy mess and you'll feel the need to keep cooking them longer.
I would suggest peeling then quartering the potatoes and par-boiling them a bit first. Then let them cool completely (or overnight in the fridge) before chopping or shredding them. This will get the cooking process started on them so the insides don't taste tough and raw before the outsides brown. It also draws out excess starch so the potatoes don't get too dark brown too quickly. I prefer frying them in Canola oil personally, with some Morton Season-All and a few dashes of Frank's Red Hot. Gives them great color and flavor, and that little bit of vinegar in the hot sauce cuts through the salty/starchy potatoes.
