Easy Copycat IHOP Hash Brown Recipe - Recipes.net (2024)

FAQs

How do restaurants get hash browns to stick together? ›

Flour and starch are commonly used to help hash browns stick together. You can add an egg if you like, but the flour mix is sufficient.

Dry Potatoes = Crispy Hash Browns

Most recipes for shredded hash browns advise squeezing the potatoes to release as much liquid as possible before they're cooked. This makes sense—potatoes are loaded with moisture, which makes browning difficult.

How Waffle House Does Hash Browns Best. Here's what you should know about how they make hash browns at Waffle House: They start with dehydrated potatoes (not flakes for making mashed potatoes). The reconstituted potatoes are well-drained and cooked on a flat-top griddle with a generous amount of butter-flavored oil.

Here's what I'm doing: sliced up the potatoes by hand ('cause I don't have a shredder), soaked them up and dried them to get rid of starch, heated up pan to medium with clarified butter, put the potatoes onto the pan and let it cook until brown on bottom, and now they aren't sticking together like a patty.

A combination of butter and vegetable oil is recommended for frying for best flavor without risk of bitterness from burning, but you could also use any oil good for frying, or bacon grease, for even more flavor.

A: Exposure to air or oxygen is the cause of this situation when the potatoes are cut and stored in advance for any future cooking.

If you don't eliminate enough liquid (from the potatoes that you, again, just soaked in water), they will get soggy instead of crispy, a.k.a. a total bummer.

We want you to soak the potatoes in water, like really slosh them around to release some starch. This helps to avoid that awkwardly raw center between crispy outer layers.

Indulge in the ultimate breakfast delight with our Dirty Hashbrowns! Picture this: seven golden, crispy hashbrowns, deep-fried to perfection, and then generously topped with sizzling bacon strips, a drizzle of savory nacho sauce, and a sprinkle of irresistible crispy onions.

Originally, the full name of the dish was "hashed brown potatoes" (or "hashed browned potatoes"), of which the first known mention is by American food author Maria Parloa (1843–1909) in her 1887 Kitchen Companion, where she describes the dish of "hashed and browned potatoes" as a fried mixture of cold boiled potatoes ...

What does Chick Fil A fry their hash browns in? ›

Small Hash Browns

Crispy potato medallions cooked in canola oil.

Shredding makes for a creamier inside – more like mashed potato; grating for a bite that retains more of the potato's pop and texture.

If you want to prepare your potatoes later after you have cut them soaking them in cold water will keep them from turning brown. Also, if you are going to fry them they will turn out crispier. Soaking them helps to remove the starch. Just make sure you dry them well before frying.

Depending on how thick your hash browns are (and if you thoroughly rinsed the starch out of your potatoes), they may not stick together and some parts can fall apart when you flip them over. I use two spatulas to help with this and don't worry if you make a mess- just shape it back together and continue cooking.

Using the wrong pan

A number of factors can contribute to sticking, from cooking temperature to technique to wet potatoes. And while impeccable cooking technique is an excellent way to ensure your potatoes don't stick, mastering this requires time and practice (and potentially, a lot of wasted potatoes).

Commercially the potatoes are steamed and tumbled to get the skin off, then shredded and blanched in water or oil and then (this is key) individually flash frozen in huge freezers by running the potato pieces thru on a conveyor belt. Then bagged and ready for the customer to oven bake or finish fry.

The peeled potatoes are then inspected, again, to remove any blemishes. After this, they pass through a mechanical cutter and are sliced into strips, which are then blanched for a few minutes in hot water. The strips are then dried before being sliced again into the distinct hash or riced pieces.