Looking for tips- I get close but not perfect.
Cast iron, covered, uncovered, amount of oil fresh vs frozen????

Olive oil and lots of butter mixed in a cast iron skillet or nonstick pan (doesn't matter), get it hot, almost hot enough to start browning the butter, then put the hash browns in and turn it down to cook it at medium temperature. Once the bottom is brown, turn once.

Thanks Bernie- I expected a Bear Fat Fried Hashbrown recipe from you

Exchange olive oil for bear fat if you want!

After you cut or shred your potatoes, rinse them with cold water in a colander, let drain then fry.

Always boil your potatoes before making hash browns they are much better than way. You can boil them then shred, or shred then boil and drain.

Hot nonstick pan lot of butter onions touch of garlic salt

I'm not counting it out- If you ever get to Nashville- Merchants Restaurant has Duck Fat Fried Tater Tots that are sinful

We call them home fries here in PA Dutch country. I like to use leftover baked potatoes from the previous night’s supper. Dice them skin on and drop them into a preheated cast-iron pan that’s hot enough to start browning the butter.

Turn as they brown. How long do you leave them on depends on how crispy you want them.

Hash browns vs home fries, different things.
Shredded Vs diced up

Didn’t know that.

Hash browns over the campfire... YUMMMY

In this video we do hash browns with blackened walleye and corn and the cob.

Doesn't anyone use bacon grease to fry their hashbrowns and onions in?

LOL, doesn't matter to me, I'll destroy a pile of either!

Yes, its the best way as far as I'm concerned!

Mix taters with melted butter and salt, cook in an air fryer until brown and crisp! Best way I’ve found!

I discontinued making the hash browns or buying them and cooking. I love doing the raw fries with onions and many other add ins if I choose to. Less fat, oil etc. too.

Bryce

We use bacon grease for a lot of things, hash browns is one of them, lol.

World peace through bacon grease

Duck or goose fat is the best! Bacon drippings and butter are next up. I never tried bear fat. Use enough fat to barely see it bubble around the shreds. Add more if needed. Never cover them, let steam leave. Be patient. Too hot and they burn, too low and they take forever. Only flip once when they are mostly done. I use cast iron only.

I boil a pot of potatoes every weekend and keep them in the fridge. Really speeds up cooking through the week. If you gotta use fresh, shred and nuke for a minute or 2. Cool and use a towel to squeeze excess water. It’ll really speeds up cooking and make crispier.

Last tip. Add a pinch of baking soda to them before cooking. Try it with and without. Makes a noticeable difference in my book.