How to Make Homemade Hash Browns Not Stick to the Pan

Homemade hash browns can be diced or shredded.

Hash browns is a hearty breakfast food that provides a good start to the day. You can buy bagged hash browns from the grocery store, but they may contain loads of ice that can make them soggy as they cook. If you have a few extra minutes, fresh hash browns are best. Cooked perfectly, each side of the potato dish is crispy and brown. Since it cooks on such high heat, it's easy for this food to stick to the pan and even burn. Learn how to cook hash browns properly without leaving any delicious potatoes behind. Does this Spark an idea?

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Non-stick skillet with lid
1/4 cup of canola oil
Salt
Pepper
Slotted spatula
Plate
Paper towels
Cast iron skillet
Large saucepan
Water
Colander
Tray
Fork

Instructions

Non-Stick Pans
- 1
  
  Place a non-stick skillet on medium-high heat. Pour in 1/4 cup of canola oil into the pan. Allow the oil to heat.
- 2
  
  Salt and pepper the hash browns to taste. Arrange them into 3-inch-wide loose patties and place them in the skillet, two or three at a time. Don't overcrowd the pan. Place the lid on the pan and turn the heat down to medium.
- 3
  
  Set the timer for four minutes. Halfway through the time, use the spatula to lift up hash browns slightly. This allow the grease to fry evenly under the hash brown, preventing it from sticking. Once the timer expires, remove the lid from the hash browns. Spray the tops of the hash browns lightly with cooking oil. Gently slide the slotted spatula under the hash-brown patties and flip the hash browns over.
- 4
  
  Leave the lid off the pan and set the timer for four minutes. When the four minutes has expired, remove the hash browns with a slotted spoon and place them on a paper towel-lined plate.
- 5
  
  Place the lid on the pan and place the hot pan in the oven until it cools. Enjoy your hash browns.
Cast Iron Frying
- 6
  
  Place hash browns in a large sauce pan of boiling water. Boil the potatoes for two to three minutes. This will help speed the frying process.
- 7
  
  Drain the hash browns in a colander. Shake the excess water from the potatoes. Be careful, the water and potatoes will be hot.
- 8
  
  Place the potatoes on a paper towel-lined tray. Press paper towels down over the top of the hash browns to absorb excess water. Pour 1/4 cup of canola or vegetable oil in a cast-iron skillet. Turn the heat on medium.
- 9
  
  Use a large slotted spoon to gather hash browns and place them carefully in the hot oil. Make one flat layer of hash browns but don't fill the pan to capacity. Leave a half-inch to 1-inch margin around the potatoes so they may cook without sticking.
- 10
  
  Press down on the cooking potatoes with a fork. This will make the potatoes crisp up and cook faster. Flip the potatoes after two to three minutes of cooking and repeat the process for the other side.