The secret for hashbrowns that are not mushy

I never could get restaurant quality hashbrowns at home. They would always be a ball of mush no matter how I cooked them. I envied the magic Waffle house cooks who always made perfectly crisp and fluffy browns.

Welp here is the magic.

Either shred your own potatoes or get some fresh (not frozen) shredded potatoes. In my parts of the Country the fresh brand is called "simply potatoes"

Soak them in a bowl of ice cold water for about an hour. Place in a strainer and rinse thoroughly.  Dry completely, you will use about half a roll of paper towels to do it properly. You should be able to wring them and not get any water.

Warm a cast iron pan, or any heavy bottom pan, to med high. I like to use butter and olive oil, coat the pan with the oil. Place a good amount of potatoes in the pan and spread them out evenly. Cook for 4 to 6 min I like mine crisp and golden brown, not burnt. Flip over for another 3 min or so.

You will have great hashbrowns. Your family will think you are the best cook in the world.

When I add them to the pan I usually add cubed ham, off a Country ham so it has no added water, onions and sweet bell peppers. All of which I have sauteed earlier.

Good eating.

That will learn ya Waffle House for closing!!!