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

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.

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.

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.

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

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

"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

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.

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…

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

That chuckle is worth the time spent watching video.

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

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

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

Getting ready to get my first griddle. Have been watching your videos for a time now but still need all the help I can get. Love your videos and will be watching even more now.

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

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.

@ 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~

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

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

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