I buy the refrigerated Simply Potatoes Hash Browns. I do add onion and peppers, sauteeing them first and then add the potatoea following the package directions. I aslo add salt pepper paprika. They come out perfect. So perfect that I made hashed browns for every middle school breakfast event for years.

localeater how do you get the potatoes crispy and keep the onions from burning? I haven't mastered that. So for that reason I resort to onion powder on the infrequent occasions I make hash browns.

I use a very old, heavy bottom cast iron pan, maybe that helps.

I find it very hard to get a crispy crust. I think I am not being generous enough with the fat

Try Trader Joe's frozen hash browns. They also have frozen hb patties. No need to defrost.

Sushipup, my sister is currently undergoing a medical treatment, and needs extra calories. She's a very healthy eater but is indulging once in a while. One of her recent finds is the TJ hash brown patties--she loves them!

I use my black steel comal . Its large enough and heats evenly and is a nice big flat surface with the small edge.

Oil and a good big metal spatula pressing down firmly. Mine come out like Waffle House when I always order extra crunchy.

In my experience you have to use enough oil. Really good hashbrowns are not lo cal. 😵‍💫

I would sauté the onions until they start to brown, then set them aside in a bowl or plate. Clean out the pan with a paper towel as you don’t want any burned onion bits. I use the TJ hash browns as they aren't salty—I add my own salt. You have to be VERY patient to get them crispy; I’d say it takes a good 30 min or more to cook one package, starting on high heat and lowering as needed. Try not to flip too often and never stir them as they’ll become mushy. Add the onions back in only after the potatoes are crispy and rather than mix, just flip them with the spuds.

@sjerin I forgot to add your details. Very much longer than you would think. The reason restaurants can do it faster is the fat is like deep frying unless they do the limp ones which go right back to the kitchen. 😊

I just returned from TJ with their hash browns. I only want to make 1/2 package. Sjerin, do you let them thaw out first in order to remove moisture, or cook them from frozen?

I've got to say I have better luck with the dehydrated ones, like what you would get at Waffle House.

Following up here, based on suggestions--thank you!

I made 2 batches from a pack of TJ's frozen hash browns. Letting them thaw didn't seem to make a difference. I used avocado oil in a cast iron skillet because of its high heat point, cooked low and slow to allow for browning and crisping. I missed a butter flavor, so will try with ghee next time.

With the first batch, I added sauteed onions after flipping once, and this seemed to dull the crispiness, but added flavor. In the second batch, I added flavor with onion powder, garlic powder and smoked paprika (thanks, localeater!), and that combo was very good.

I think the key is using a large pan to allow for a thin layer, and then patience for them to crisp. I'll still experiment with flavor. I'd prefer real onion vs. onion powder, but the logistics don't seem possible. I've read elsewhere to cook them in the oven to keep them dry but allow for crisping, and this seems like a rather good and rebel idea!

@Feathers11 and anyone else who wants to chime in, talk to me about ghee, please. Just last night I was reading an article about making your own. I’ve also seen it in the grocery store. Do you DIY or do you buy it? It appears that you can use it wherever you would use butter. What have you discovered not to use it for? Any tips for a beginning ghee user?

@bbstx I don’t care for the taste of it. I made Indian curries for many years, I don’t any longer. I bought Ghee at an Indian market once and didn’t like the taste.

Maybe you can get a small container and try it. It is easy to make , very low temp, use a simmer plate under pan , pour off clear butter leave the solids.

Jim's aunt used to get frozen Potatoes O'Brien, which includes onion and bell peppers. She made a Christmas morning casserole that was very good. Try those.

I do not like the idea of jarred Ghee. I make my own

I'd prefer real onion vs. onion powder, but the logistics don't seem possible.

I think sauteed as a garnish is the best bet

What about precooking the onions to limp, but not brown? That would remove a lot of water.

Mtn, to what level of brown do you cook your ghee? The article that I read said it can go from pale/blond all the way to a very dark brown, just short of burnt. The author also said not to discard the solids. He suggested mixing them into rice, ice cream, popcorn, ”any place that could use a hit of brown butter.”

How long does it last or do you make just enough to use at the time?

I made butter week before last. Maybe I ought to try to turn some of it into ghee. I’m hesitant to bake with it because the water content is unknown.

It depends on how I am using it.

Feathers, I'm sorry I forgot to check back with this thread. I use the potatoes frozen, and yes, the thinner the layer you can make, the better. Don’t add the cooked onions til the potatoes are done (crispy.) Oil or butter (or ghee) in the pan is a must, in order to crisp up the potatoes.

As for making ghee, it’s easy-peasy. As Mtn said, heat good quality butter on very low and let the water steam away, leaving the butter and its solids. I use cheese cloth over a funnel set in a little cup or jar to filter out the solids. You will have pure ghee left. Mine is usually on the darker side, though it isn’t in any way burnt. It sure does make dishes taste good, of course! I’m not sure whether its a good idea or not to use ghee in baking—maybe not.