We TESTED 28 Different Ways to Make CRISPY Hash Browns - Hashbrowns for Beginners 101

Do your homemade hash browns SUCK? If so, you need to watch this! We tested SO many different methods for making crispy hash browns on the griddle using fresh potatoes - everything from what type of grater to use for the best size potato shreds, whether or not to rinse the shreds, how many times to rinse the potato shreds, how to dry the potatoes, what type of butter or oil to use, etc.
And we'll show you our 2 favorite methods for making crispy hash browns on the griddle using raw potatoes! --And we also show you some of the most common mistakes that people make in this video for crispy hash browns for beginners!
@TraegerGrills #griddlecooking #breakfast #hashbrown
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[@strykerentllc]

Bro, as a former griddle jockey at a greasy spoon as a young tough, the BEST way to get crispy flavor packed taters is to boil them (Burbank Russets) the day prior, peel them when hot, put them in the cooler (or in the home dude's case, the fridge) & the next morning grate them before hitting the griddle (flat top) with clarified butter. Lay them on and let them caramelize. Flip once, and serve.

[@frankierocca8127]

Yes, had a chef tell me that. Works great.

[@djdickey]

This is the best way to do production hash. For that store bought taste at home. Grate the raw potato, wash to remove starch, pat dry, soak in sugar water over night, rinse again, pat dry again, and fry with butter at about 350F. What I do, grate the potato, fry it right away with nothing but butter. Keep the grill temperature low so you don't smoke the butter. In fact I spread the potatoes all the way across the griddle using the spatula to cut and turn over sections at a time. I know it's time to flip if the entire thing moves like a unit.

[@bovinejonie3745]

Boil them how long?

[@strykerentllc]

@@bovinejonie3745 Until they're fork tender. Poke with a fork to check. Over-boiling and they'll just fall apart in the water. Don't overcook them.

[@repentnow1720]

Yep - That is EXACTLY how my local coney island cook told me he did it !!!!

[@reminaya]

I got a job at Sambo’s in SoCal when I was 15. I was the youngest cook in the organization. The guy teaching me was more than patient with my incompetent butt, but one thing I remember was he’d throw the hashbrowns down, and pour a nearly full ladle of oil directly over the top. Seemed like too much, but it appeared to come out great. I lasted about 4 or 5 months. At 64, I think I still have PTSD from that job. Real fry cooks are absolute poetry in motion. Huge respect, Neil.

[@TheFlatTopKing]

haahhah thats awesome...down memory lane for sure

[@RobbinsJoe]

Great video Boss, love me some Taters, and I don't care how they are made. But hash browns are a true favorite. Taters build table muscle, you know, that muscle that hangs out over your belt. Some call it flab, I prefer to call it table muscle.

[@reminaya]

@@TheFlatTopKing we found your pancake recipe friggin amazing. Neighbor benefits from it!! Thanks for your hard work putting these videos out.

[@TheFlatTopKing]

@@reminaya 🫵👊😳👊

[@irishgrl]

Sambos! I remember when it was Little Black Sambos! And the murals all over the walls with the Tiger & the boy!

[@JohnToddTheOriginal]

I use a salad spinner to dry mine. Works real good and doesn't consume paper towels or dirty up towels.

[@TheFlatTopKing]

out of all the testing..thats something I never thought of...thank you...

[@vinceedwards142]

I use one to and it works great.

[@nighthawk_predator1877]

Great idea!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thanks!!!!!!!!!!!!!!!!!!!

[@j777]

I was wondering about that, thanks for having the answer

[@shannonlawhorn1674]

Salad spinner is the way to go. Always use one when I do hash browns. Grate directly into the spinner, fill with water to rinse, use the basket as the strainer and of course spin feverishly to dry.

[@calvincheney7405]

@ 63 years this video & the comments or should I say competence revealed in the threads have finally set out objectives that will allow my hash browns to no longer suck. Gratitude~

[@anilloyd2703]

As an experienced cook, lets first note that originally restraurant's Hash Brown's were product from evening's grated Baked Potatoes, so restaurant's Hash Browns of course would be both fluffy and crisp on griddle. Also note, restraurants wouldn't allow such labor intensive workings in their breakfast kitchens, as entrees required performance using only economical & fast meal products/methods. Good news is one can duplicate the classic restraurant fluffy/crisp Hash Brown produced from the Baked Potato at home by microwaving, washed/naked potato til they fluff (8-10 minutes for 2-3 potatoes) while you get out other foods/utinsels. Then grate this baked potato at same time start bacon or sausage patty's on medium high griddle with veg oil or lard with some butter in and some salt and pepper. (if using lards/butter remember to turn down heat as they will get darker faster) Now that we got the fluffy starch with crispy outsides type of Hash Browns, if you really desire Great tasting Hash Browns as well as fluffy/crispy, then add some diced onion in the griddling process. One can even add a few diced bell peppers and if any garlic is desired, put it in just before serving but note...use garlic judiciously as it can mask over the potato-ey flavor as its the onion that increases the potato-ey flavor. And if one wants award winning color and taste/texture, I often dispatch with Hash Browns idea and instead griddle cottage cut microwave baked potatoes and summer squash chunks with onions, some salt and butter as it not only tastes great next to eggs, but cuts down on starch belly with good vitamins and it looks more appealing with brown and yellow chunks next to eggs and bacon. But trust me, all good hash browns or cottage chunked potatoes start with a fluffy baked potato and this is easy to obtain in 8-13 minutes with a washed, naked potatoes in microwave before starting anything else (its also easier going through the grater as well) :) Thanks for bringing to our attention as many struggle with why their hash browns are oily and wet, instead of fluffy and crispy.

[@nunsandorphans]

Her chuckle/snicker while he's showing off spatula is priceless.

[@lhartwig2354]

He said “we all only have so many inches to work with” and that’s when she snickered

[@jamescole6846]

I caught that too and made me snicker as well.

[@marksalsbery9826]

😂

[@North_ofthe_GoldenRD]

I couldn’t tell if it was a chuckle or a sneeze. 😂

[@jordanstipp5459]

Here is our restaurant secret. *Use russets *Par boil potatoes until the reach and internal temp of 150 degree * Cool potatoes by running cold water on them and drain all water off. * Put in cooler until they are 40 ish degrees * Grate the potatoes and cook with ample amount of oil of your preference. * Sprinkle with salt to finish.

[@brianboe3774]

Let’s just say my thoughts don’t match community guidelines

[@NB.867.]

@@brianboe3774???? What do you mean????

[@Raul28153]

I haven't found a way to make 'em that are not gooey inside. The gooeyness is what I don't like. Closest I've come is deep fried.

[@TheAlexandr4200]

I worked as a breakfast line cook for years and this is exactly the way you do it!👍

[@Dragantraces]

Exactly! Cooking raw grated potatoes is the technique for latkes. Hash browns are boiled whole with the peel on, then cooled then shredded. What most people cook are not really hash browns. Old time Beth's Café, West Green Lake, Seattle. They were best hash browns ever!

[@stonerscravings]

I don’t discriminate against any hash browns. Heck, I’d eat those mistakes for you. Great teaching video

[@TheFlatTopKing]

hhahahah so would have we if that wasn’t potato 50 ahhahaha

[@natetallman]

I love shredded hash browns and have only recently, finally perfected my hash browns, so watching 20 minutes of hash brown demonstration and experimentation is a nice end to the day

[@TheFlatTopKing]

Hey I appreciate that…

[@mikeds750]

Take a pair of needle nose pliers and widen the holes in the grater so it cuts the potato a little bit thicker. It makes fresh hash browns so much better

[@terryrobinson1416]

Her giggle about the spatula size was awesome! and if they're not crispy I add chipped beef gravy on mine!

[@TheFlatTopKing]

Love a good chipped gravy

[@kyleo1236]

I ran to the comments when I heard her crack😂

[@CoachZed]

oh, it was spatula size she was giggling at

[@stevendrake6831]

Tasted a lot of hash browns and potatoes being from Idaho. Tastes definitely vary for sure. I still prefer the HBs with more starch and crunchier golden texture. Great video! That was so generous of you to take the time to make it and share it with us.

[@mannypuerta5086]

There was a steakhouse restaurant at the Napa, CA airport in the 70’s called Jonesy’s. One of the many specials he had was Jonesy’s Special Potatoes. Perfectly cooked hashbrowns with melted cheese on top. People used to fly/drive from everywhere to enjoy his food and personality. Sadly, he is no longer with us, but his recipe lives on. We even said hello to John Wayne during one Friday lunch…

[@TheFlatTopKing]

WOW....yeah thats awesome....memories for sure

[@Trencher900]

I grew up eating those at that place. Ha…

[@wallyschmidt77]

Went to college in Napa County in the late 60s. Jonesy's was a Sunday morning treat!

[@dasan9178]

I’m sure I had them since my dad kept his small aircraft there, but where is the recipe???

[@mannypuerta5086]

@@dasan9178 Hashbrown patty topped with American cheese. Add chopped, caramelized onions, if desired. Pretty simple.

[@gordybishop2375]

That chuckle is worth the time spent watching video.

[@TheFlatTopKing]

hahhaha

[@olddawgdreaming5715]

Thanks Neil and Amy, you've went to great lengths to share this video about cooking hashbrowns and it is appreciated. People complicate it so much . Find your choice of what you like and stick with it. You and Amy have a little difference but you work well with each others taste buds, that's fantastic. Stay safe and keep up the great recipes and giving us different ideas. Fred.

[@TheFlatTopKing]

Thanks Fred… appreciate your time.

[@krbuys50]

I love the dehydrated hash browns that hydrate overnight in the fridge. They're convenient and very good. But I have to say that my favorite hash browns are to take left over baked potatoes from the night before and shred them with a course shredder and fry in butter or avocado oil. It's the crispiness (is that a word?) of home fries or tapas potatoes with a soft interior of the middle part of the hash brown pile. I don't peel the skin first so some of it gets grated in, but most of the skin holds together with just a touch of potato attached to it, and is left in your hand when shredding is done. You can cook them as tater skins or just microwave it a few seconds and eat it with a little butter while I wait for the hash browns to cook.

[@krisd8511]

Thank you for doing all the work on the test batches. This information was very helpful.

[@jordanberry798]

Good tips, you've covered about all the mistakes I've made with hashbrowns

[@leedoss6905]

Use clarified butter or ghee. It won't burn and has a very high smoke point. The milk solids in butter is what burns not the butter fat.

[@TheFlatTopKing]

Did you watch the video…. Hahahaha literally said that… and we tested that since I use that a lot in griddle cooking and did not make enough difference to 100 use only. Other oils held up just as well

[@Quinteros777]

Dude, i have no idea how u kept a serious face after her giggle about the "inches" joke! lol priceless

[@supercriticalsolid]

I busted up when she snickered. I'd have likely missed it if she hadn't. But I've rewatched it so many times now.

[@robwilkie5382]

Excellent info, Neal! Thank you!

[@TheFlatTopKing]

Thanks bud

[@jeromehahaha118]

Love these videos man, so much info I can absorb. Your work is appreciated

[@TheFlatTopKing]

I appreciate that!

[@johnreeves8156]

Great explanation of the entire process thank you so much

[@MrAirtaz]

Good stuff, Great advice!

[@SamiRemingtonStorm-ty6ro]

The camera lady LAUGHED! 😆

[@marksalsbery9826]

I needed this, thank you!

[@Rodbuilder109]

Very good information and thanks for your help.

[@hurricaneatp]

I know this was a ton of time and effort for you to do. All I can say is thank you, I really appreciate all the time and effort you put into your videos. I always learn something new. I can’t wait to go cook some hash browns.

[@TheFlatTopKing]

You're very welcome!

[@RichardWing4130]

Thank you. You guys like your hash browns basically identical to mine. Thanks for showing me all the knowledge I should ever need to finally make perfect hash browns.

[@TheFlatTopKing]

Thanks bud

[@gharv1313]

Awesome tips Neal! Perfect sense brother. Cheers 🍻

[@TheFlatTopKing]

Glad it was helpful!

[@dentondallasandbeyond3460]

Thank you for doing the work for us. That was a great and clear video of how to deal with hash browns. I appreciate it.

[@TheFlatTopKing]

Ty

[@georgiaanderson4483]

Thanks for the info 👍

[@PopsAllgood6967]

This was a very edifying video. You answered several of the questions as to why my hash browns always turn out mushy and not crispy. I learned a lot today. Thanks

[@TheFlatTopKing]

Absolutely bud...cheers

[@puddintame9989]

I also like mine extra crispy. Took me a long time to learn how to cook them and I will be keeping your tips in mind! thankx

[@benwegner9373]

After so many failed attempts at hash browns I broke down and just got hash brown patty’s on the griddle, videos like this still give me hope!

[@TheFlatTopKing]

hahahaahha hey those are great too

[@stevefromthegarden1135]

Something you're missing is the variety of potatoes. The variety makes a *huge* difference. Kennebec and Superior are excellent for being fried. You won't find these in the grocery store, you need to grow your own. It took me many attempts to learn how to make good hash browns but once I figured it out, I can do it everytime.

[@gregbelknap6135]

seems we are the only ones to agree that the variety of potato makes a difference. happy cooking.

[@stevefromthegarden1135]

@@gregbelknap6135 The variety is important. The best varieties of potatoes are not sold in the grocery stores and you definitely won't find a great frying potato in the grocery store.

[@TheFlatTopKing]

Although I understand…. Having people grow their own potatoes just for a quick breakfast just doesn’t seem like the right response. I would think over 99% of people who watch shop at a grocery store for whatever reason. So buying potatoes seemed like the solid choice.

[@stevefromthegarden1135]

@@TheFlatTopKing I'm sure 99+% of the people only get their potatoes from the grocery store but that is part of the reason their hashbrowns suck. 😁 The right tool for the right job. 😀

[@ryankroll3737]

Very good information. Thank you.

[@TheFlatTopKing]

TY

[@JasonStutz]

Scattered, Smothered, Covered, Diced and Chunked is the way! Good video for a beginner like myself!

[@TheFlatTopKing]

Absolutely

[@Texas_Squatch]

Thanks for the work, I make good crispy Hashbrowns, but I want to make Great Crispy Hasbrowns and Your information allows me to do this. Awesome!

[@TheFlatTopKing]

Ty

[@DeviousDungeonsPainting]

Thank you for your contribution to food science!

[@allthingsunrelated2919]

Great insight Team FTK! I made shredded hash browns yesterday and was always told “the key is to use lots of oil” and I certainly over did it. Super greasy and I closed the lid on my electric Blackstone griddle which causes a ton of moisture so I won’t be doing that again. I know you put a lot of potato 🥔 muscle into this video so appreciate the hard work!

[@TheFlatTopKing]

Really appreciate that....cheers

[@troywalters2867]

Try shredding and rinse in cold water until the water is clear. Blanch potatoes in boiling water for 1 minute, then dry. Once dry salt and add desired spices and fry on griddle in oil.

[@mmoore102]

Your experience speaks for itself brother. No need to say my preference, this is your channel, do it your way. Love your stuff.

[@TheFlatTopKing]

I appreciate that

[@wespeakforthetrees]

Thanks, I learned a lot.

[@TheFlatTopKing]

Glad it was helpful!

[@rawpraisehorn]

Good video , I have never been any good at making hash browns, now I am ready to try it again .

[@TheFlatTopKing]

Awesome...LET US KNOW

[@blueline308]

I have never put this much effort into a hash brown. Good job.

[@TheFlatTopKing]

hahah I didnt want to either...till I realize the pain people feel when they are asking about how to make better...

[@SammyD151]

Thanks for hashing it out. 😊Well done video.

[@TheFlatTopKing]

Thanks for watching!

[@billkeefe9118]

Temp, time and patience are key to a crispy hash brown.

[@macster9938]

This really helped me In My future of cooking Hash Browns thanks for making this video

[@TheFlatTopKing]

Glad it was helpful!

[@smokymountainconcealment5356]

Thanks guys !! A lot of great info but we barely eat potatoes anymore. Definitely save this video incase.

[@M4ttNet]

Great video, I've never had great luck with shredded hashbrowns so maybe I'll try some of your tips and see if I can get better results. I prefer diced hashbrowns, though that's definitely due to my father cooking them ever weekend in massive bulk, he learned from his father who was a cook in World War 2 so always cooked things in massive bulk.

[@gabeswiatkiewicz3725]

I have not perfected hash browns on my griddle yet as I've had a hard time getting the temperature correct using a blaze stainless griddle. It seems that it is always too hot or too cold. But on a cast iron pan I shred by hand russet potatoes then sprinkle some Creole and let drain. Cook medium high heat on the first side, then medium low heat on the 2nd side to crisp up and avoid burning.

[@kerryboilard7132]

thanks for this

[@TheFlatTopKing]

Absolutely

[@garygullikson6349]

I'm glad we're not that fussy about HB's. I use a QVC hand crank shredder, dump and fry them directly into a hot pan with oil, without rinsing or drying. It may be that drying helps in keeping pan or grill hotter and that frying 2nd side a shorter time than 1st side is good. I can't find those prepared hash browns in milk-type containers anymore. They were quick and easy, open carton, add water, let absorb, dump in pan and fry.

[@mmoore102]

Been gone for a while, moving getting house set up and settled back in Indy. Glad to be back and ready to griddle

[@TheFlatTopKing]

Heck yeah...thanks for coming back...cheers to the new adventure

[@KeithWilliamMacHendry]

Superbious! 🙏🏻

[@TheFlatTopKing]

Thank you! Cheers!

[@jeremynelson7920]

I grate the potato, rinse once and spread them on to paper towels fold the towel over and push down to get the liquid out, I will usually do that step twice. I believe i use a little avocado oil in the pan, set the potatoes in and then leave them for about 15 minutes. Then flip and leave it for another 10-15 minutes and they are done. What i like to do is scramble a couple eggs with some peppers and onions then put some cheddar cheese on the hashbrown patty then spread out the egg peppers onions over the hashbrowns. The cheese makes sure the eggs stay in place

[@oconnellbob]

Love, love your assignment!

[@TheFlatTopKing]

TY

[@FishnutNW]

Thanks, this is an a great video and I have been cooking to low.

[@TheFlatTopKing]

You are so welcome!

[@firstdown1565]

Thanks for this take....Thaw the food out!

[@michaelniziolek6990]

The Mrs. Snickers- Priceless ! Loved it .

[@TheFlatTopKing]

hahahaha

[@bobbicatton]

Great video! I'll still mostly use dehydrated for the simplicity and convenience of them staying shelf stable in hot weather. I like your tip of using the spatula to gauge the pile size.👍😊

[@TheFlatTopKing]

I think dehydrated are definitely fantastic....easily my number 2

[@raisin212k]

I used to lay out a 5 foot by 20 inch line of frozen hash on the griddle, about 2 inches high. Pour the clarified butter over the top, season, pack it all down to about 1 inch with my spatula then go off & get all my morning prep done. When I returned, they were ready to flip, so I cracked the spatula right down the middle, long ways, making two 10ninch lines of browns, then chopped spatula-width rectangles two rows deep, flipping them as I went down the line. Never had a better, crispier hashbrown. Medium temp on the lower end does the trick best.

[@thomasheaney2087]

Thanks

[@texdentist]

Great video! I like the convenience of frozen shredded hashbrowns. Instead of putting them in the refrigerator to thaw overnight, I put them on a plate right out of the freezer, and give them 1.5 minutes in the microwave to thaw. They come out pretty much room temp - not hot. Throw them on the griddle, season, be patient like you suggested, and the results will be fantastic.

[@TheFlatTopKing]

great tip....

[@The_Original_Big_Daddy]

Great Video! You two are nuts, and we appreciate your potato sacrifice for us :)

[@TheFlatTopKing]

hahhahaha she thought it...I just say it first.

[@jeffgross384]

Thanks!!!

[@TheFlatTopKing]

Anytime

[@thekevorlando]

Salad spinners my go-to plus when they dry out a little bit I will put put some potato starch in the ball and shake it up real well

[@normolson1]

Thank you

[@mikeb1596]

Layer them twice as think and cover them with a pan or foil. It steams the hashbrowns that dont get direct heat from the grill. Then flip and just cook the other side for a minute. Crispy top and soft middle

[@TheFlatTopKing]

We found that by steaming them they over cooked but the time the outside was nice and crispy. Just our tests though… we mentioned that idea

[@brianfeeney9493]

Merci 🎉 for the Spuds 🥔 !!!! 🤗🇺🇸👍🏻

[@jasonweiss2773]

The hero we deserved. Thanks for doing this man.

[@TheFlatTopKing]

Appreciate ya

[@tonyrutten2293]

Do you rinse your simply potatoes? Thanks for the great content you consistently put out on both channels!!

[@TheFlatTopKing]

Not at all...just open and go...

[@kasperaquatics]

Can you please do a video on how to prepare and season an Academy Outdoor Gourmet 4-Burner 36'' Griddle ? They say it has some type of Non Stick surface and I’m not sure what it needs or doesn’t need. Thank you.

[@CraigHollabaugh]

I'm getting out my IR gun next time. Your water sprinkle demo was very informative. So many tips, thanks for your obsession. If you're traveling through Albuquerque, try some Western Style hash browns at Frontier.

[@TheFlatTopKing]

Will do...thanks

[@davidcopple8071]

I've also been a fan of the frozen supermarket hash browns. The loose ones are pretty good but I do prefer the formed hash brown patties. Only adding my diced slightly caramelized onions are much easier with the loose variety. But both work.

[@rodneysmart9774]

I hogged out the holes on my grater. Huge improvement.

[@davidlongo7293]

Great Video..

[@christimartin8512]

I always par-boil the potatoes first, then let them cool before shredding. I believe that is how the refrigerated ones are created.

[@johndavidson940]

Nice video. I've always had difficulty with potatoes. Whether shredded, sliced for au gratins, mashed or baked. Hard to get them right. Baked taters now I got down. Americas Test Kitchen taught me to prick them with a fork, soak in salted water for 15 - 20 minutes, bake at 425 until internal temp is 205. Yukon Gold or Russets work well for this technique.

[@michael98277]

Dude, great video! I'm always looking for improvement in my hashbrown game. Thanks for sharing the mistakes, too. On a side note, check out potato latkes. They are basically shredded potatoes mixed with eggs and some flour. They are way more forgiving and can be crazy good crispy.

[@TheFlatTopKing]

Interesting...will do ...thanks

[@allenfackler]

I grate them, then use a potato ricer to get the water out. Works pretty well.

[@muskratflats]

When hand grating the potatoes, I alternate the directionn of the potato with each swipe. (the same motion as if you are making gaufrettes on a mandoline.) I find this gives me longer shreads.

[@robertspeakman8107]

Always learn something on your videos . Just goes to show you Always teach an old dog a new trick Thanks Buddy

[@TheFlatTopKing]

Absolutely

[@Bullweenkle]

There are some diner kitchen POV channels on KZbin. Interesting how they differ. My favorite uses clarified butter instead of oil. Put down hash browns and butter over the top. They only do scrambled eggs and omelettes on the flattop. Every other egg order is done in a skillet.

[@Grainraiser]

I tried for years to make a great hashbrown. After some research I found that using a dry potato is the best. I purchased a vintage potato ricer/masher made in Germany off EBay. Shred your potatos and put them in the masher to remove as much liquid as possible. Them cook them on the griddle and they come out great. The ricer/masher removes the moisture from the potatos which is the key.

[@michaelrogers3947]

Love over easy eggs on top of my hashbrowns with side of sausage,soooo good!

[@TheFlatTopKing]

Absolutely

[@michaelelliott334]

Great video! Question. You had 1 pile that had started to brown before you put on the flat top. Are those still good? I had a bunch of red potatoes that I needed to do something with so I made a bunch of shredded potatoes and put in food saver bags and put in freezer and when I took out a package to thaw before cooking they turned brown. After shredding I rinsed once. Thanks.

[@TheFlatTopKing]

I dont reds are good for shredded....to much gunk....you could absolutely quarter or half...par boil...and toss on griddle...finish with garlic and butter...

[@grantowen507]

Almost All pre shredded hash browns (frozen or dehydrated) have dextrose added (sugar or corn syrup) this helps the browning. Wind guards for the Blackstone greatly help with getting good stable temperatures. Sugars help browning, Starch helps the crisping

[@freedomaquatics6328]

We like the green bag of hashbrowns from the store as well. Just did a big bfast yesterday for mothers day on the halo. Yum! I would do fresh if I didn't have any bagged potatoes.

[@TheFlatTopKing]

Absolutely....quick...taste good...and readily available with almost no effort...

[@mmmmmmmmm4334]

Great video

[@TheFlatTopKing]

Glad you enjoyed it

[@royschultz1377]

I use the small blades on a v-slicer. like the texture better than the grater

[@diannadavis1362]

I soak mine to get rid of some of the starch , so I soak and rinse at least twice, then I blanch them and dry them before frying them.

[@sappyjohnson]

I've found my favorite to be the frozen hashbrown patties you can buy from Trader Joe's and other places. They are just like McDonald's hash browns. So easy to make and not greasy.

[@TheFlatTopKing]

Absolutely

[@maplebrew]

You need to make a mason trowel spatula by cutting the triangle tip off. Way more surface area, high carbon steel (cuts steaks during stir fry). Be sure to sharpen the bottom only

[@edsautter51]

I live near Cornell and have dealt with their Professors about potatoes. They grow and test potatoes for chips, fries, hash browns and on and on. You'll be amazed on the varsity's of potatoes farmed for these products. They would tell you standard potatoes at the store contain too much sugar to make good hash browns. It's changed so much to our taste today to make them from common potatoes that they taste off. Good tutorial though and will give your suggestions a try.

[@robertfandel9442]

Shred by hand russets no rinse squeeze moisture out with a ricer add a little flour fry using lard.

[@markhaseley3304]

I'm lazy, so we just do thinly sliced potatoes in butter or oil. I make them thicker or make wedges and cook quickly if I'm in the mood. Sometimes we want hash browns, so I was intrigued by your video... THANKS!! Potatoes are easy to grow (plain cardboard with compost/dirt/straw with eyelets) , the price from a restaurant are obscene these days!

[@lonndawg7554]

Wow... you guys really went all out... And I suppose you are just as frustrated with how to make the best hash browns as most of us are, there's so many variations in the way that I have cooked hash browns that when I make them it's a tossup as to whether I'm going to call them perfect or " this is the way I like them " I have tinkered with some of the methods that you are exploring and comparing, and I really do appreciate your efforts to show us your results from what I could see I don't think you are too far off from the way I would like my hash browns to come out... Kind of crispy on the outside and the potatoes have got to be cooked what more could we ask for 🙂great job and I'm going to review this video again just so I can kind of absorb all the information that was available.

[@TheFlatTopKing]

Appreciate that...really do

[@83GuyMeyer]

You should try Whirl oil. It is used often in restaurants to make hash browns.