I have been trying to figure out the best hash recipe there is for cooking at home. You know those hash that you have at the diner? Where the potato strands are separate (not like my pre-baked grated frozen hash which turned out like fried mashed potatoes), crunchy on the outside, and fluffy on the inside. You know those.
So I think I somewhat discovered how to make it. Except, it freezes horribly and can only be prepared before cooking.
Get some potatoes, and using the big holes in the grater, grate as much as you would be eating. I estimate about 1 big potato for two hash browns. Once grated, rinse the potato shreds in water, and squeeze out as much liquid as possible. Then fry over medium heat on a griddle.
I tried freezing IQF style this but it turned out mushy during cooking. So I will go back to preparing this fresh 🙂