I sometimes add a little flour to my hash browns when I make them from fresh potatoes, but this is more like potato pancakes than hash browns with the egg and onion. My favorite has browns are still from leftover baked potatoes. The secret to getting them nice and crispy without them being too oily is to get vegetable oil really hot, and don't mess with them too much in the pan. Let them brown well before you turn them, then turn brown well again, and if you like, "dismantle" to expose more unbrowned interior and brown that well, then stop! Any more and you'll have to add more oil and you'll wreck the structure and get something mushy.
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I sometimes add a little flour to my hash browns when I make them from fresh potatoes, but...