The key to crafting perfect hash browns is using a good binding agent such as flour and eggs to hold everything together.

If your homemade hashbrowns turn out limp and soggy instead of crispy and delicious, don't despair. This is an easy problem ...

Unlike the other recipes, Flay said to boil the potatoes until nearly tender before smashing them to make the base of the hash browns. I couldn't get hold of the specified small Yukon gold ...

These hash browns were pretty good but less consistent The hash-brown waffle was easy to make and delicious, just as Garten said it would be. The insides were creamy and had a great soft ...

To get really crispy hash browns make sure you squeeze out as much liquid as possible in step 1. Soggy spuds equal soggy hash browns. If you have a food processor with a grating disc, this will ...

They also work brilliantly as pre-dinner snacks – just pair them with ketchup, brown sauce or a creamy mayo-based dip. If you want to save time, you can half-fry the hash browns in advance and ...

The “scattered” style differs from hash browns cooked in a compact mound, as scattering allows for maximum crispiness—a hallmark of Waffle House perfection. To make these at home ...

Make sure there is enough oil and butter remaining ... Cook the egg until it is done to your liking. Serve the hash browns on a plate, sprinkle over the chorizo crumb and top with the fried ...