I’ve been eating these hashbrowns for many years at a restaurant, but never known how to make them. Does anyone have any ideas? They’re crispy yet soft
by KenArchie
2 Comments
Ancient-Chinglish
I’d try over-parboiling coarse diced potatoes – rinse them really well before boiling to remove excess starch – and then throw them in a pan with very hot oil for a short time
oatsandoatsandoats
They’re very sinole. Just peel and boil potatoes, these are probably russet. Once cooked, chop into cubes and pan fry with butter and seasoning salt.
2 Comments
I’d try over-parboiling coarse diced potatoes – rinse them really well before boiling to remove excess starch – and then throw them in a pan with very hot oil for a short time
They’re very sinole. Just peel and boil potatoes, these are probably russet. Once cooked, chop into cubes and pan fry with butter and seasoning salt.