How do you cook them so that they are not burnt on the outside, and raw on the inside and not soaked in oil or grease?

waffle iron

I fought this for a while. Drove me crazy. You gotta bake them before you shred them. The problem is they will not cook well because all the water in them. I bake mine for 20 minutes then shred them. Then fry them.

Shred
Soak and rinse to get rid of excess starch
Ring them out like a lonely weekend evening
Cast iron Pan with evenly spread oil or melted butter

Shredded - I did that (obviously)
Rinsed and soaked - check
Wring them out - I probably fell down here; I drained them but didn't put the squeeze on them.
Cast iron pan - did that.

oil. I used coconut oil. Is that okay?

How hot/what setting (electric) for the burner?

I may try the partial-cooking method at some point too.

Never cooked with coconut oil but that should be fine. The more you dry the taters out the more even and crisper they get.

Moisture is a hash brown killer.

McDonalds.

Denny's

Okay, for hash browns, try this:

https://www.seriouseats.com/recipes/201 ... ecipe.html

We actually prefer roasted potatoes in the oven anymore.

Basically, you use a sheet pan like a plancha....

Preheat oven to 425 or 450

Put foil over sheet pan & put sheet pan in oven to heat up...

Take mini Yukon gold potatoes that come in a bag & wash & cut in 1/2...

Put in a bowl & drizzle with oil of choice (we use avocado oil), salt & pepper, & stir to mix....

Then, for better crimping, I pull sheet pan out & spray lightly with coconut oil....this keeps spuds from sticking....

Then dump spuds on sheet pan...it should sizzle...that's what you want....

Make sure they're all cut side down.

Throw it in the oven for 8-10 minutes, open door, & just move them around to prevent sticking, but leave cut side down...

Give it another 5 minutes, and then pay attention until desired crispness & done-ness ...

We like this because the cut side gets charred & crispy, the outside gets shriveled & slightly crispy, and then the inside is a little creamy like mashed potatoes....

I keep these in the fridge for wifely to use in Buddha Bowls (look it up)

We also do it with slightly bigger Yukon Golds, Red Potatoes, to go with bigger cuts of meat.

Bon Appetit!

Alton Brown is my hero:
https://www.foodnetwork.com/recipes/alt ... pe-1949139

Alton brown also conceal carries a Kimber ultra carry 2. I think we can trust him on this...

https://mobile.twitter.com/altonbrown/s ... 3278255105

I personally find good luck with a griddle. thin layer of butter and nice and hot before the hash browns go on (usually frozen, although I've also done dehydrated, which has a few more steps). I cook probably medium to medium high (about 350 surface temp). Another secret is to get them nice a spread out, and nice and flat. you want a few "holes" in the patty to let the moisture escape. I probably do them for 10+ minutes per side, checking to make sure I'm not burning every now and again. When the ones on the edges start getting wilty, you're probably about right to flip or take them off, depending on if you've flipped already. If you're serving multiple people, best to have roughly a pancake size per person, so it is easier to flip.

At first when i saw this my dyslexia had me read it as 'what's the secret to brown hash'

This, and get a pan with fat nice and hot.

I buy the dehydrated ones from Costco and follow the instructions. I cook 'em in an electric griddle and use more oil then they call for to get them nice and crispy. I've never been able to get fresh ones to turn out as well and they're way more work.