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.

[nunsandorphans]

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

[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.

[anilloyd]

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.

[JohnToddTheOriginal]

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

[stevendrake]

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.

[gordybishop]

That chuckle is worth the time spent watching video.

[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

[calvincheney]

@ 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~

[JoshuaWilley]

You guys are a blessing when it comes to researching more into cooking on my flat top. It was YOU who inspired me to go out and buy a 30 inch Weber Slate griddle a few months ago. Very happy with it so far. Thanks for all you do and I look forward to learning more from yall!

[terryrobinson]

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

[nealpizza]

Perfect video !!!! I was looking for a fresh potato hash brown video and you nailed it !!!! I feel well enough informed to take it from here. Have a great off to the grater.

[mannypuerta]

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…

[jordanberry]

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

[olddawgdreaming]

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.

[stonerscravings]

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

[mtheoryx]

"you only have X amount of inches to work with, we all have that problem" followed by the camera operator's almost spit-take... Priceless

[ThinkerThunker]

Bless you (sneeze at 8:58) And thanks! Great demonstration.

[raisink]

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.

[benjaminlewis]

Im so glad i waited till the end. I consider myself a breakfast snob, but I'm running out of ideas. I have fresh potatoes and dehydrated, im going with dehydrated today. Thanks, you have made great points.