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Apr 20, 2013 07:42 AM

Hash Brown potatoes

M hash browns always turn out starchy even after rinsing well. Any ideas? Also would like a good cheese sauce for broccoli.

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  1. As far as the potatoes you have to give us a little more to go on.

    Do you boil or steam the potatoes first before slicing and making hash browns?

    If you want to do shredded kind, I shred them first but still steam them in my microwave steamer before browning in my cast iron.

    1. After much trial and error this is the method I use.
      Grate russets into salad spinner, rinse and spin a few times.
      Heat nonstick pan and a little butter or oil to med.
      Spread out potatoes and cover. Cook 10 min and flip. Lower heat to med low, cover and cook another 7 mins.
      I tried using a potato ricer to get out the water (someone suggests using one in another thread) but the salad spinner works better IMO.

      2 Replies
      1. re: aziline

        I do something similar! Works great. It's very important NOT to disturb the potatoes while they are cooking. they turn out fantastic this way!

        I also love to do this wtih sweet potatoes, but it's a little trickier since they have more moisture and sugar.

        1. re: IndyGirl

          Sweet potatoes! Great idea!! I'll have to start playing with it

      2. Rinsing isn't really going to do the trick, you should parboil the potatoes first then shred or chop them. If the potatoes are too big, chop them into large chunks before boiling.

        A simple cheese sauce would be to melt it into some cream over a double boiler, along with some mustard powder. Grate the cheese yourself, don't buy the ones pre-shredded because they put extra ingredients on them to keep the shreds from sticking together.

        1. Shred raw potatoes in a food processor. Use russetts. Squeeze out the moisture either in your hands, in a clean dish towel, or in a potato ricer. Mix in some thinly sliced sweet onion, if desired.

          Preheat an iron skillet. Add butter. Distribute the potatoes in an even layer, keeping them about an inch away from the sides of the pan. Sprinkle generously with kosher salt.

          Leave them alone until well-browned, peeking under to check. When ready to turn, flip the patty out onto a plate, melt more butter in the skillet, and slide the patty back into the pan with the uncooked side down.

          Cook until brown and crisp. Serve quickly!

          I am not including time and temperature because pans and stoves vary too much. You need to play with it until you get the right speed of browning while paying attention to getting the potatoes done nicely inside.

          I am not a fan of precooking the potatoes. It causes them to have a mushy/grainy texture that I don't care for. They're also harder to turn, stick to the skillet more easily, and are harder to keep together.

          EDIT: Hand-grated potatoes don't work as well as processor-grated ones. The hand grater seems to chew them up more.

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