Tuesday, September 30, 2008

Potato mystery #2

How the heck are you supposed to cook hash brown potatoes?  

I've made some progress but I'm still not satisfied with the results.  I think I figured out the secret of having them not stick to the pan.  You need to preheat the pan on medium-low with a little oil in it.  After you add the potatoes, don't try to stir them right away.  Let them brown on the bottom for a minute then you can flip them over.

But so far, even when I can get the outside the right golden-brown color, my hash browns are coming out kind of dense, soggy, and gray on the inside, not light and fluffy like at the cafe.  What am I missing?  Do I have to peel them before I grate them?

1 comment:

Ben said...

Not sure if it'll work, try drying the grated taters on a rag on the counter for a while before cooking.