I have tried many ways of cooking hash browns. Pre-cooking (instead of rinsing, drying etc.) and letting chill overnight made a great difference. An important thing is not to overcook. You want them to be tender but not falling apart; to shred better. I don't think it is neccesary to add oil, if you brown/crisp LONG ENOUGH before turning. I start out on medium-high heat then turn heat down to med, as soon as they start to brown. Then cook for about *20* minutes on ONE side, THEN TURN. I also like to "cut" (with the spatula) into serving size pieces prior to turning. I sometimes use another buttered pan to finish the other side (more room to turn). FYI; If you "press" down the potatoes at first, and brown/crisp for a long time, cut into serving sizes, they freeze well for reheating in the toaster later. Thank you, Denyse, for sharing. I prefer feeding my family *homemade* to oily, store bought with added preservatives.
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I have tried many ways of cooking hash browns. Pre-cooking (instead of rinsing, drying etc.)...