Crispy Restaurant-Style Hash Browns
These hash brown potatoes will beat restaurant hash browns hands down. I like to cook them very crisp and well done. I usually make one large pan-sized hash brown so I just have to flip once in the hot oil. These potatoes are superior to frozen or restaurant hash browns. I saw a similar recipe online and wanted to have a written copy for the kitchen so I did not have to watch the video each time I made these.
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Recipe Summary
Ingredients
Directions
Cook's Note:
It is very important to heat the oil to cooking temperature before adding the potatoes. This helps keep the potatoes crispy and helps them not to absorb as much oil while cooking.