wilkes

Yes just 3 or 4 on burner and set pan on top of them.
When you finish just cool them off and save till you need them again.

What do you mean by can rings - like for Mason jars?

Azalea ,we have a glass top stove and use cast iron .
Just be carefull and don't a pan bigger than the burner.
You can use a larger pan by puting can rings on the glass burner and then setting the panon them.
I use 4 rings with my soup pot ,have been for 3 years with no problems at all.

With a heavy SSpan like yours get the pan hot( Med high) then add some oil to it.
Don't be sparring with the oil .Hot oil will cook the HB's and not be greasy

Well, I see I did a lot of things wrong. Used raw potatoes that weren't dry, olive oil, and stirred them too much. I do have a cast iron skillet that is well seasoned but I don't know if I can use it on this smooth top electric stove. I used a stainless steel skillet with a heavy bottom. Probably didn't get it hot enough. I am planning to have a gas stove in the house we are getting ready to build. Then I can use my iron skillet any time I want to.

I appreciate the tips and the recipe! I'll try again next weekend.

Hoping for some snow in western Wilkes County.

This is the way I make mine ,
the family eats them as fast as I can cook therm

Shredded Hash Brown
2 large potatos
Shredded and soaked in water for 30 minutes.
Then microwaved for 4 to 5 minutes in the water.
1 small onion chopped
3 tbs cooking oil
1 tbs Paprika
1 egg
1 large Tbs flour
salt and black pepper
Drain the potatos and dry on paper towel.
Heat on med high, add oil when pan is hot,
A cast iron skillet works best ,
Add portatos,onion, paprika, egg and flour.
Mix well,
Place in hot pan by the tablespoonfull ,
form into a small patty with spoon.
Normally 1 large spoon full will make a patty.
Cook till golden brown and drain on wire rack.
Serve with eggs and toast.

If cooking at home then use a good, thick, old-fashioned black skillet if you have one. I spray my pan with pam and then add canola oil or bacon grease. Bring it to hot enough temperature until a piece of potato or drop of water will sizzle quickly.

Put an amount into your pan to cover bottom with center of room temperature potatoes about 1 inch high. Toward the sides make the potatoes only about 1/3" high. Do not press. DO NOT TURN OR STIR. Wait for a few minutes until the edges are getting really browned and then spray lightly with Pam.

With a metal spatula, turn in one motion without overly disturbing the potatoes. If your pan is large then turn only 1/2 or 1/3 at a time. allow a few minutes to pass...hard to say how many but usually about 3 minutes will crisp them nicely.

If you are lucky enough to have a flat iron or flat spider then the potatoes will cook nicer and more crispy. (don't use metal spatula if either flat iron or spider is non-stick.

Are you using baked potatoes? Raw potatoes stick.

My dad calls hashed browns "yankee food". I still laugh every time he says it. Oil in the pan is the key. I am having some true southern food tonight; Ictaluris punctatis...Fried Channel catfish. Amen

Also, make sure the potatoes are dry. When I make them and shred them I have to pat, pat and pat some more to make sure they're dry. Darn little boogers sure have a lot of water in them! FWIW, mine stick too and I've tried every tip available. I have found that less oil, less stick.

Do you cover them?

spray w/PAM...use non-stick frying pan....don't stir until crisp on bottom...use Crisco...good luck...invite me :)

Holler for Bushman, our resident chef.

I know we have some expert cooks in this group. Tell me what I'm doing wrong with home-made hashbrowns. We like them crusty on the bottom, but I always end up with the good crusty part stuck to the pan.

Thanks for any advice!