Recipe(tried): Hash Browns

Hi Karen:-) It sounds like you might not have preheated your oil before adding your potatoes. That would have resulted in them being soggy and greasy.

One way I like to make them if you like shredded hash browns is to bake or microwave your potatoes (russets or Idahos), until they are about 3/4 cooked, the night before. When they have cooled some, refrigerate them.

When you are ready to make the hash browns, peel them and shred them on a grater or in a food processor. Lightly coat a 10 or 12 inch pan with canola oil and preheat the pan over medium-high heat.

When the pan and oil are preheated, add the shredded potatoes and pat them down with a spatula. Sprinkle with salt and pepper. Pour 1 or 2 Tbsp. more oil on top.

Fry until the edges are brown, about 5 to 6 minutes. Don't disturb the potatoes until the edges begin to brown.

Turn the potatoes, sprinkle with a little more salt and pepper, and fry an additional 4 to 7 minutes. Don't use too many potatoes (over fill the pan).

If you like chunks of potatoes, instead of shredded, you can par cook potatoes that you have peeled and cut into 1/2 inch pieces. Cover the potatoes with cold water, bring to a boil, covered, then uncover and lower heat so they simmer for about 3 minutes. Drain and rinse in cold water to stop the cooking.

Pat dry with paper towels, then fry in small amount of oil, over medium-high heat. If the potatoes aren't dry, or if you use too much oil, the potatoes will not brown.

If you like to make them without par or pre cooking the potatoes, just plan on a little extra time for them to thoroughly cook. Just make sure that your oil and pan are preheated.

I hope these ideas help you the next time you make them Karen.