cooking with hash butter
Perfect Hashbrowns?
Ok I give up. My hash brown cooking ability leaves much to be desired. First let me say that in my part of the world, hash browns is shredded potatoes usually in about in about a 1/2 inch thick rectangle. Those of you who think cubes are hash browns are weirdos. 
Just kidding, to each his own.
What I want to know is how do I take the frozen shredded hash brown potatoes I buy in the store and make them into a tasty hash brown?
I tried vegetable oil in small quantities. It takes way more time then the package says (7-8 mins, flip, 3-4 mins) and is over done where it contacts the pan and under done everywhere else.
I tried more vegetable oil, which browns pretty well, but is then so oily it is disgusting.
I tried using only butter. This worked halfway descent, but was not really all that good.
Fry cooks around the world seem to make them with ease, yet it remains a mystery to me. Someone please elighten me.
Thanks!
First off, if you insist o using the packaged, frozen shredded hash brown potatoes, you must defrost the package completely overnight. Then open the package and dry out the water from the package. Do this by pouring the potatoes onto a lint free towel to absorb the moisture. Then squeeze out more moisture by placing another towel over the top and pressing on a cookie sheet over the top towel. You need to do this because freezing causes ice crystals to form inside the packages and water is your enemy when it comes to frying. Next, use a combination of butter and oil to coat the bottom of your skillet, about 4 Tbs. for a 10″ skillet. Heat the pan then put your oil and butter in the pan. then you can just pour potatoes into the pan or hand form the potatoes into a rough patty by applying pressure to the potatoes. pour another Tbs. oil and butter over the top and cook over medium heat for 5 minutes and DO NOT TOUCH. After 5 minutes carefully slide a spatula under the hash browns and cook for another 3 to 5 minutes. They will not be perfect but you should have a muck better hash brown like you’re looking for. Those 1/2″ squares are preformed and deep fried to keep them crisp in a in shape. I like my potatoes on a grill way better than deep fried also, use a cast iron pan or griddle for the best results. Other metals do not distribute the heat well enough and dont crisp up potatoes as nicely.
The grills in restaurants are heavy 2″ thick steel or cast iron.
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