Hashbrown patties in the air fryer are delicious.

Hashbrowns on the stove never come out right.

Hash browns never turn out right for me either but I make awesome home fries instead!

Anonymous wrote:Buy the hashbrown patties. You probably have too much water in the tatters

Agree. One of the mistakes that people frequently make with frozen hashbrowns is ignoring ice crystals. If there are ice crystals on your hashbrowns, hold them over the sink and use a piece of silverware to knock the ice crystals off the hashbrowns and pat them down with a paper towel before cooking them. They'll come out much better.

I’m a decent home cook. I make all sorts of things from scratch. But F hash browns. TJs for the win.

My mom used to parboil the potatoes before shredding.

You all are great! Thank you!

Mine are either too starchy, blobby or they are burnt.

I once made the perfect homemade batch never to be replicated again. I have no idea how I did it. I feel like I'm following the same technique, but I fail every time.

Anonymous wrote:

Anonymous wrote:There is nothing like Cavendish...which is why they are usually stocked out. Sorry.

Pro tip - If you like Cavendish you should try the giant generic brand. They are even better!

s/b Giant brand, as in the store.

Anonymous wrote:There is nothing like Cavendish...which is why they are usually stocked out. Sorry.

Pro tip - If you like Cavendish you should try the giant generic brand. They are even better!

There is nothing like Cavendish...which is why they are usually stocked out. Sorry.

Buy the hashbrown patties. You probably have too much water in the tatters

I get those same ones from TJ. I use a hefty amount of oil, cast iron skillet- get skillet and oil HOT before putting potatoes in. Put a single layer, not too much. Let it sit and don’t touch them until you can see the browning moving up, then flip. Move to paper towels with a fish spatula and put more potatoes (and oil if needed) into pan

I don’t even try hash browns at home anymore, but I used to get okay results from the little cartons of shredded potato that you rehydrate. Agree with PP that your frozen ones may have too much moisture.

My hash brown hack: the rectangle patties from Trader Joe’s or Kroger cook up beautifully in the regular toaster like pop tarts. Super crispy and zero mess.

Most likely: too much moisture in potatoes, not enough oil and skillet not hot enough.

How are you ruining them? Burning, mushy, one big lump?

How do you make good hash browns? I ruin even a frozen bag of hash browns. Please share tips and tricks to making good hash browns. I have a bag of Trader Joe's frozen hash browns that I don't wish to end up throwing away in the trash.