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  4. I just made regular hash browns last Saturday, and it was a freaking disaster! The heat must have been too high at the outset, because when I flipped them over, the bottom was way too dark, and the inside of the potatoes was more like mashed potatoes, as opposed to hash browns. Even the little mound of hash browns I tried to make on the griddle, still came out undercooked, though somewhat better than the skillet version. I have about giving up on making hash browns, but I have one trick left. I think it was Bridget that did a video on how to do hash browns on a sheet pan in the oven. I might actually have a chance in hell of doing that one correctly, but as for the skillet or the griddle, never again. Not, at any rate, as one big mass of potatoes in a skillet, however thick or thin they may be.

  5. 1. shredding potatoes is fun and all, but it takes litteraly forever to fry them like hashbrowns on the stove. you can tell yours isn't cooked and crunchy all the way through. this is the problem with making fresh hashbrowns. restaraunts use pre blanched and frozen has browns with 75% less water content, which allows them to cook faster and get crunchy

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