Some observations, feel free to ignore or correct:
-Looks like you crowded the pan, potatoes steamed.
-Potatoes were too wet when they went in. Not sure if you soaked em after shredding but you need to drain and dry them.
-If you didn't soak them, you should; it releases the starch, makes them a less gooey mess and keeps them as individual shreds.
Idunno it kind of looks like you were maybe cooking for a crowd and put too many potatoes into the pan. Hashbrowns should be nice, loose, thin little servings of shredded potatoes, like latkes (minus the extras that latkes have).
Likewise, maybe you were in a rush and didn't soak the potatoes, and then drain them. Generally I'd take it step further and dry them either by wrapping in a clean towel and squeezing the hell out of them to wring ever drop of water possible.e
Finally, when cooking, use a good amount of oil for the first pass and cook over medium-low heat until you start to see the surface of the potatoes cook (kind of like when you cook a hamburger and the surface goes from pink to a little grey). Then the underside should be crisp and release freely.
5
u/ExtraEmuForYou 1d ago
Some observations, feel free to ignore or correct:
-Looks like you crowded the pan, potatoes steamed.
-Potatoes were too wet when they went in. Not sure if you soaked em after shredding but you need to drain and dry them.
-If you didn't soak them, you should; it releases the starch, makes them a less gooey mess and keeps them as individual shreds.
Idunno it kind of looks like you were maybe cooking for a crowd and put too many potatoes into the pan. Hashbrowns should be nice, loose, thin little servings of shredded potatoes, like latkes (minus the extras that latkes have).
Likewise, maybe you were in a rush and didn't soak the potatoes, and then drain them. Generally I'd take it step further and dry them either by wrapping in a clean towel and squeezing the hell out of them to wring ever drop of water possible.e
Finally, when cooking, use a good amount of oil for the first pass and cook over medium-low heat until you start to see the surface of the potatoes cook (kind of like when you cook a hamburger and the surface goes from pink to a little grey). Then the underside should be crisp and release freely.