Looking for the kind you get at dennys,ihop,etc
Tried to duplicate those hashbrowns
I get close just never got it just the way you get at the restaurant
Thanks Danny:cool:

Hello Danny:

I don't know what you're doing or NOT doing, but I have a couple suggestions. The potato's need to be blanched. That's precooked. Plus, it takes a lot of oil to make them crispy. You need a griddle with lots of room to maneuver. Leave them alone till the edges are golden brown and flip them once.

I'd also start with the kind of hashbrowns they use. Those'll be the pre-blanched ones in a bag at your grocer's.

Your french fry's need to be blanched too, in order to make 'em like McDonalds.

excon

OK so what exactly is blanching here's what I tried
Real hot oil in a skillet
Result crispy on the outside soagy in the middle
Tried soaking grated potatoes in water
Real bad
This morning I put them in a convection oven pretty high heat close still soggy

So you are saying spread them out on the griddle then when they start to brown bunch them up ?
And use blanched?

Hello again, z:

To tell you the truth, those are my experiences too. That's why I BUY the preblanched ones at the grocery store.

In terms of hashbrowns, blanching potato's is actually cooking them almost to the point where you'd ordinarily serve them. Baked potato's left over from last night are a PERFECT example. Or just boil some red potato's to where they're real close to being done... Let 'em cool and shred them. A good hashbrown is already cooked. It's just re-fried, so to speak. Don't make a pile of them. Fry them in thin layers, and turn them once.

excon

I love hash browns and I buy them frozen in bags. To cook I just fry them in a pan with some oil, then add onions and garlic, pepper and paprika, then add some eggs and when they are cooked, put some slices of cheddar and monterey jack cheese on top and let it melt. I call it a Canadian omellette.

Sometimes it's just the nasty lard that restaurants use that makes hash browns taste so good. :)
I think they taste pretty good if you pop them in the toaster or if you heat them in a sandwich maker.(a sandwich maker is just two small skillets that fold together to heat a sandwich.)

I grate my potatoes and put them in a colander, and then run water over them until the water runs clear. After they are drained, I squeeze them dry by spreading them on the cutting board and pressing them with paper towels until I have absorbed as much moisture as possible. When you spread the potatoes in your frying pan, they should only be 1/2 inch thick. Cook until brown on each side - at least 5 minutes each side. You also want to turn them over just once.