Homemade Hash Brown Help Needed

I love keeping things real around here. I share my failures and my flops on a fairly frequent basis. I post photos as they come straight off of my camera without any photoshopping. It’s just always been important to me to reflect the reality that is life in my kitchen. Because when it comes down to it, I bet we all keep it real in our kitchens every single day.

So allow me to keep it real even more today. I am in desperate need of your help. I love restaurant hash browns. I have spent years and ruined many potatoes in the process of trying to make my own at home. I can dice and fry potatoes without a problem, but I want to duplicate those shredded hash browns that are such a diner standard.

Let me show you my latest attempt from this past Sunday.

Obviously I am missing something. But what? Is there some crucial step or process I am overlooking?

Here is what I do – I peel and shred the potatoes. I heat about a 1/4 inch of oil in a large skillet. I press the hash browns together and let them cook about 5-10 minutes before attempting to flip them over in sections.

But they never crisp. They become a soggy, gloppy mess. The only crispiness to be found is in a caramelized layer stuck to the bottom of the skillet.

Too much oil? Not enough?

If you’ve had success with homemade hash browns, I would absolutely love your help!