# Making hash browns **URL:** \ **Category:** Cafe Society\ **Created:** [March 21, 2016, 4:30pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777 "2016-03-21T16:30:54Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [March 22, 2016, 4:54am UTC](https://boards.straightdope.com/t/making-hash-browns/749777/21 "2016-03-22T04:54:29Z")
> [@dracoi](#): > > I think soaking is mostly necessary to prevent them from rusting if you have to hold them, but I’m willing to be corrected on that if someone knows better. Rinsing removes the surface starch, causing the hashbrowns to brown spottily and not cohere very well. The final hashbrowns end up looking like [this](http://www.seriouseats.com/images/2014/06/20140623-shredded-hash-browns-nick-kindelsperger-8-rinse-cook.jpg) instead of [this](http://www.seriouseats.com/images/2014/06/20140623-shredded-hash-browns-nick-kindelsperger-7-squeeze-cook.jpg). [source](http://www.seriouseats.com/2014/06/crispiest-shredded-hash-browns.html) ---
**Author:** ![sitchensis](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sitchensis/32/4892_2.png) [@sitchensis](https://boards.straightdope.com/u/sitchensis)\ **Post date:** [March 22, 2016, 5:53am UTC](https://boards.straightdope.com/t/making-hash-browns/749777/22 "2016-03-22T05:53:14Z")
I’d bet the first pic didn’t have enough fat, not an rinsing issue. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 22, 2016, 2:10pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/23 "2016-03-22T14:10:56Z")
> [@Shalmanese](#): > > Rinsing removes the surface starch, causing the hashbrowns to brown spottily and not cohere very well. The final hashbrowns end up looking like [this](http://www.seriouseats.com/images/2014/06/20140623-shredded-hash-browns-nick-kindelsperger-8-rinse-cook.jpg) instead of [this](http://www.seriouseats.com/images/2014/06/20140623-shredded-hash-browns-nick-kindelsperger-7-squeeze-cook.jpg). > > [source](http://www.seriouseats.com/2014/06/crispiest-shredded-hash-browns.html) I disagree. > [@sitchensis](#): > > I’d bet the first pic didn’t have enough fat, not an rinsing issue. I agree. My hashbrowns are evenly browned and crispy, and they hold together. Before I started rinsing them, the insides came out gooey. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 22, 2016, 2:29pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/24 "2016-03-22T14:29:18Z")
> [@pulykamell](#): > > Peel potatoes (or not; it’s really optional). Grate potatoes. Throw them in a ricer to squeeze the excess moisture out, then fry them on a mix of butter & oil over medium-high heat (I use cast iron) with no more than about 1/4 inch of a layer. Flip once, but it’s really not a big deal if you do it more than once (same with hamburgers and steaks–that whole “flip once” thing is a big pile of bullshit.) With hashbrowns, though, it’s a pain in the ass to flip more than once so I try to do it that way. I should clarity–for hash browns, you really should only need to flip once, but if one side is not quite as done as you’d like it, it’s fine to flip back. With hamburgers and steaks, flipping many times is one acceptable method for getting a good exterior, [and some argue better](http://www.seriouseats.com/2013/07/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results.html). I’m usually too lazy to do the many flip method, but it works, and the idea that you only flip a burger or steak once is one of many food myths. ---
**Author:** ![TexCat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/texcat/32/9041_2.png) [@TexCat](https://boards.straightdope.com/u/TexCat)\ **Post date:** [March 22, 2016, 9:08pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/25 "2016-03-22T21:08:31Z")
> [@Johnny\_L.A](#): > > I heat the breakfast plates in the microwave oven for a minute. I didn’t know you could do this. Do you just put the plates in set the timer for 1 min? Does it really work? ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 22, 2016, 9:20pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/26 "2016-03-22T21:20:58Z")
> [@TexCat](#): > > I didn’t know you could do this. Do you just put the plates in set the timer for 1 min? Does it really work? Yep. Just vary the time based on the size and weight of your plates. I suppose that some plates may break; but consider that you heat stuff on plates all the time in the microwave oven and they don’t break. We have some large, heavy bowls. These particular bowls get very hot very quickly. When we heat them, it’s usually for 30 seconds. Forty-five seconds can make them too hot to handle. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 26, 2016, 7:13pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/27 "2016-03-26T19:13:42Z")
> [@Johnny\_L.A](#): > > Mrs. L.A. says they’re better than the ones at restaurants. [If it’s Saturday, it must be hashbrowns](http://boards.straightdope.com/sdmb/showthread.php?t=773165). This morning Mrs. L.A. said, ‘Yep. Your hashbrowns are better than at the restaurants.’ 🙂 ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [March 26, 2016, 7:28pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/28 "2016-03-26T19:28:22Z")
We are switching back to hashbrowns for our fry-ups instead of chips. Just can’t get the requisite crispness on the chips without breaking out the fryer. So next time it will be eggs, _hashbrowns_, beans, bacon, tomatoes, mushrooms. All with HP sauce and a Hawaiian Screwdriver. ---
**Author:** ![Common\_Tater](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/common_tater/32/13846_2.png) [@Common\_Tater](https://boards.straightdope.com/u/Common_Tater)\ **Post date:** [March 26, 2016, 8:14pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/29 "2016-03-26T20:14:19Z")
> [@Johnny\_L.A](#): > > That’s similar to my Breakfast Fry-Up. First I fry up four rashers of bacon and remove it, reserving the grease. Next, I cook diced potatoes, covered, in the microwave oven for about five minutes to speed up the cooking process. Fry up the potatoes and some chopped onion in the bacon grease with salt and freshly-ground pepper until they’re done. The bacon, which you have now chopped or crumbled, gets mixed into the potatoes and onions. Flatten it all out and make four depressions in the top. Crack an egg into each one. Cover with a lid or foil until the whites are set and the yolks are still liquid. Sounds good, I’m going to try this. I like breakfast any time of day. The microwave trick sounds handy too of course. ---
**Author:** ![Common\_Tater](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/common_tater/32/13846_2.png) [@Common\_Tater](https://boards.straightdope.com/u/Common_Tater)\ **Post date:** [March 26, 2016, 8:23pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/30 "2016-03-26T20:23:15Z")
> [@silenus](#): > > Come the Revolution all you “runny yolk” deviants will be headed for the wall. LOL!! Wha?!? One of my all time favorite meals is just two poached eggs over buttered toast, or crispy English muffin. The runny yolk part is what makes it so good. They go well with hash browns as well, sausage gravy, and a few dashes of hot sauce, and buckets of hot coffee. Maybe I should have been a long haul Trucker! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 26, 2016, 8:30pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/31 "2016-03-26T20:30:36Z")
> [@Common\_Tater](#): > > One of my all time favorite meals is just two poached eggs over buttered toast, or crispy English muffin. The runny yolk part is what makes it so good. **Silenus** , despite all his otherwise unassailable opinions about food (especially when it comes to chili, hot sauce, and barbecue), has weird ideas about eggs, so don’t count it against him. None of us are perfect. 🙂 ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 26, 2016, 8:48pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/32 "2016-03-26T20:48:17Z")
> [@Common\_Tater](#): > > The microwave trick sounds handy too of course. Add just a little water. Microwaving the diced potatoes first lets you put the potatoes and onions into the grease at the same time without fear of burning the onions. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 26, 2016, 8:48pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/33 "2016-03-26T20:48:45Z")
> [@Johnny\_L.A](#): > > [If it’s Saturday, it must be hashbrowns](http://boards.straightdope.com/sdmb/showthread.php?t=773165). > > This morning Mrs. L.A. said, ‘Yep. Your hashbrowns are better than at the restaurants.’ 🙂 You have the breakfast curse. We almost never go out to breakfast because mine are always much better. Although the deli down the street has a killer breakfast sandwich that she’s partial to. ---
**Author:** ![Common\_Tater](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/common_tater/32/13846_2.png) [@Common\_Tater](https://boards.straightdope.com/u/Common_Tater)\ **Post date:** [March 26, 2016, 9:12pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/34 "2016-03-26T21:12:23Z")
> [@Johnny\_L.A](#): > > Add just a little water. Microwaving the diced potatoes first lets you put the potatoes and onions into the grease at the same time without fear of burning the onions. Hm, too late for that part of it. They are frying now. I often use an electric skillet, but potatoes do seem to crisp better in cast iron. Some people suggest adding cream to hash browns? I tried it a few times, the first time I used vanilla ice cream figuring that was the same thing, though with sugar. They were awesome, fluffy etc. But mostly, I’m a simple guy, trying to do a simple job. I agree on the “cover first half” regimen, and then flip and finish uncovered. ---
**Author:** ![dougie\_monty](https://avatars.discourse-cdn.com/v4/letter/d/439d5e/32.png) [@dougie\_monty](https://boards.straightdope.com/u/dougie_monty)\ **Post date:** [March 26, 2016, 9:22pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/35 "2016-03-26T21:22:14Z")
Ice cream on hash browns–now I’ve heard everything! :eek: And “Betty please – pick up your ‘hash blacks.’” ---
**Author:** ![Common\_Tater](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/common_tater/32/13846_2.png) [@Common\_Tater](https://boards.straightdope.com/u/Common_Tater)\ **Post date:** [March 26, 2016, 9:59pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/36 "2016-03-26T21:59:07Z")
> [@dougie\_monty](#): > > Ice cream on hash browns–now I’ve heard everything! No, nothing like that. There was no hint of ice cream. The idea is to smooth out the flavor I’m thinking, in the same way that milk is used when making mashed potatoes. They were excellent. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [March 26, 2016, 10:02pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/37 "2016-03-26T22:02:16Z")
> [@pulykamell](#): > > **Silenus** , despite all his otherwise unassailable opinions about food (especially when it comes to chili, hot sauce, and barbecue), has weird ideas about eggs, so don’t count it against him. None of us are perfect. 🙂 Thanks. I think. The only time I’ve had a runny egg and liked it was at Bouchon one morning, when the waiter didn’t note my request for scrambled and brought me their pulled-pork eggs benedict with poached eggs. I was hungry so I started eating anyway. By the time he caught his error I had already dug into what was one of the best breakfasts I’ve ever had. The yolk blended perfectly with the pork and made it even more unctuous, without triggering my gag reflex about runny yolks. The cartooned hash browns mentioned above are quite acceptable in a pinch. Just squeeze them dry before cooking or you’ll be at the stove for days. ---
**Author:** ![Common\_Tater](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/common_tater/32/13846_2.png) [@Common\_Tater](https://boards.straightdope.com/u/Common_Tater)\ **Post date:** [March 26, 2016, 10:03pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/38 "2016-03-26T22:03:27Z")
> [@Johnny\_L.A](#): > > Add just a little water. Microwaving the diced potatoes first lets you put the potatoes and onions into the grease at the same time without fear of burning the onions. OK, they were good, but a little inconsistent. Mostly the crispy bits were crispy, but some of them were real chewy. I’m not certain if I nuked them too long? Diced them, rinsed them, dried them with a paper towel and then froze them till needed. Nuked 4:45, fried till golden brown, mostly. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 26, 2016, 10:34pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/39 "2016-03-26T22:34:44Z")
> [@silenus](#): > > \The yolk blended perfectly with the pork and made it even more unctuous So you _have_ discovered the beauty of an egg yolk! It’s like nature’s sauce that makes everything, especially meat, taste better and richer. (Deliciously decadent on a hamburger, but sloppy as shit.) “Unctuous” is the perfect adjective. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 26, 2016, 11:31pm UTC](https://boards.straightdope.com/t/making-hash-browns/749777/40 "2016-03-26T23:31:51Z")
> [@Common\_Tater](#): > > OK, they were good, but a little inconsistent. Mostly the crispy bits were crispy, but some of them were real chewy. I’m not certain if I nuked them too long? Diced them, rinsed them, dried them with a paper towel and then froze them till needed. Nuked 4:45, fried till golden brown, mostly. The rinsing and drying are for the hashbrowns. I don’t do that for ‘home fries’. You may have nuked them too long. You don’t want them cooked; only partially cooked. Freezing may also have had an effect, but I don’t freeze prepped potatoes. [Previous page](https://boards.straightdope.com/t/making-hash-browns/749777.md?page=1) [Next page](https://boards.straightdope.com/t/making-hash-browns/749777.md?page=3)