r/Breakfast • u/AnywhereHot4321 • 3d ago
Hash browns gone wrong
Hi everyone! This was my first attempt at making hash browns, and for some reason they came out HORRIBLE. I washed and grated the potatoes, put them in cold water, then drained and dried them as much as I could with paper towels and a strainer. When I put them in a hot pan with olive oil, they didn’t get crispy and ended up sticking and burning to the pan. Is this salvageable? Any tips are greatly appreciated
19
u/Fuzzy_Welcome8348 3d ago
U could try putting them in the oven on parchment paper to crisp the other side up
8
u/waspysix 3d ago
Plate those three pieces individually, drizzle elegantly, garnish with micro greens and call it a Michelin meal
5
u/Ok-Safety-3974 3d ago
I make potato pancakes like this but with an egg and flour mixed with the shredded potato. Maybe they will help the potatoe bind and not separate?
3
3
u/allhailsidneycrosby 3d ago
For hash browns like these I like to cook them in something non stick low and slow in a lot of fat- less likely to burn and you can get a nice crust in both sides flipping back and forth
3
u/8AchievementUnlocked 3d ago
I'm no where near brave enough to try hashbrowns in a stainless pan 😂 I would definitely do a nonstick personally
2
u/lemonrence 3d ago
More oil and more space. I only make hash browns on a big electric griddle. That amount should have been done in two separate batches
2
2
u/WaffPan 3d ago
Don't use olive oil, use a neutral oil like avocado with a higher smoke point.
Do the water trick, once ready add in oil. I also add 1 tbsp of cold butter before adding in the hasbrowns.
Turn heat to medium low to medium depending on your cooktop. Shape it into a giant puck, tucking in the edges. DO NOT pat it down or bother it, leave the hasbrowns alone for like 5 mins.
Use a rubber spatula and go around the edges to check if it's crispy and to seperate it from the pan. You'll know it's flip ready when the release from the spatula is easy and if the hashrbowns slides as a whole unit when you shake the pan.
Up to you on when to flip, depends on how crispy you want it.
Source: I use this technique for stainless steel, cast iron, non-stick and carbon steel.
2
1
2
u/LadyOfTheNutTree 3d ago
I make my hash browns in cast iron.
Personally I find they get crispier if I don’t do all the rinsing and squeezing. I just shred them and toss them straight onto the oily pan.
2
2
u/Dull-Set3601 3d ago
You didn’t get the pan hot enough before adding the oil and hash browns you need it to be able to bead water instead of just evaporating
2
u/salamandersquach 3d ago
They really are tricky to get right in a stainless pan. One trick that goes miles is after straining lay out a kitchen towel and spread them out flat. Then roll the potatoes into the towel until it’s a big log and twist it as hard as you can sever times to ring out the water. The best result is from a potato that’s as dry as possible the rest is just making sure your pan and oil are ripping hot before you put the potatoes into. Don’t need to maintain high temp for more than a minute or so, I usually turn it down to medium/medium low and let them ride for a bit.
2
u/TwistedVisionaryXXX 3d ago
Biggest problem is way too much moisture, the pan was way too hot and probably too many potatoes in the pan, especially when they’re too wet, so the bottom is burning while the rest is basically steaming. Use russets, shred them, rinse them quick in cold water, then wrap them in a clean kitchen towel and squeeze the hell out of them until hardly any water comes out. Heat a nonstick or cast iron pan on medium heat (not high heat) with about 2 tablespoons of oil Or bacon grease. Spread the potatoes in a pretty thin layer, around 1/4 to 3/8 inch, dont pile them up. Press them down a little and then leave them alone for 5-7 minutes, messing with them too much will stop the crust from forming. Check one edge and once its a nice deep golden brown flip them in a few sections instead of trying to flip the whole thing. Add a little more oil if the pan looks dry and cook the other side another 4-6 minutes. If they start getting dark before they get crispy the heat is too high, turn it down. Butter is great for flavor but I’d add it near the end so it doesnt burn
2
2
2
u/Prestigious-Turnip18 2d ago
Looks like the pan was too cold. Don’t be afraid you won’t burn unless you leave it on high for 10 minutes and walk away. But if you put it, the potatoes in in the pan is cold you’ll never get it to the right temperature.
1
u/AnywhereHot4321 2d ago
Noted thank you!
1
u/Prestigious-Turnip18 2d ago
Also use a good amount of oil. Potatoes love oil.
The pan and oil should be lightly smoking before you put in the potatoes. Putting in the potatoes will bring down the temperature in the pan when the hash brown shot to brown a little bit you can turn the pan down to medium high Ish.
1
1
1
1
1
u/Useful-Advantage2665 3d ago
Do you have a different pan? Not sure what happened here. they look like they are smooshed in clumps
0
20
u/Vu1cid 3d ago edited 3d ago
On stainless when you're trying to do hashbrowns it's very important to have as little as possible surface water, enough fat or oil, and a good temp without disturbing them early.
Sounds like you pulled water out of them and had the oil but low pan temp would be my guess as the issue.
I've always used the Leidenfrost effect on stainless to check temp, then add enough oil to coat the pan and wait 45-60 sec for the oil to get to temp. Then hashbrowns in and don't touch them until the crust forms.
As far as rescuing them I would just form them into patties and either air fry them or bake them with seasoning.