Why do my hash browns fucking suck?

>>8250177
I'm going to say you're not removing enough water, and you're not letting them fry long enough before trying to flip it to keep it one solid piece
or do they taste bad, and you like them stringy? I like mine stringy and do it on purpose

Because there's no ketchup

>>8250180
Nah I want them to be crisper, I guess I'm not drying them well enough but this is like my 15th time making them and I've let them sit and dry for a longer period of time each time.

I think they taste good, I'm just not getting the crisp that I want without burning the outside, or it cooking unevenly.

>>8250191
A potato ricer will really let you fucking squeeze those potatoes water out. I've not used one but it's the recommended tool for hashbrowns

>>8250191
try par-baking the potatoes the night before, chilling in the fridge before you shred them.

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2MB, 250x308px

>>8250201
I've been using room temperature potatoes but grating them into a bowl of cold water. I guess it should be colder? I'll try chilling the potatoes the night before, I don't even know what par-baking is.

I'm pretty noob, obviously

>>8250208
just bake the potatoes for like 30 minutes instead of a full hour. poke holes in them with a fork to let the steam out.

the water trick you are using takes starch out, which is also good for crispier hashbrowns.

>>8250201
>try par-baking the potatoes the night before, chilling in the fridge before you shred them.
I actually micro-bake them the night before.

Shredding is harder unless you have practice to know how far to cook them, but a nice dice or slice of a cold cooked or mostly cooked potato gives you a hash brown that browns up nicely.

OP, you should not worry about burning them in a nonstick. It should go through the stages of cooking to browning without burning if you aren't uses tons of oil or very high heat. They take patience though from raw.

>>8250244
So how long should I cook them for? I haven't really timed myself but it's usually 15-20 minutes of cooking

>>8250177
Suggestion: after squeezing all of the water out, put them in the microwave for exactly one minute, then fry.

Makes them perfect 100 percent of the time.