The trick to making crispy hash browns is to remove as much of the water from the potatoes as possible after grating the potatoes. You will be surprised by how much liquid you are able to squeeze out.
Remove the excess liquid from grated potatoes to make crispy hash browns. You can do this a several different ways:
1. Place the potatoes in a flour sack dish cloth or cheese cloth and twist until you have squeezed all the liquid out.
2. Place the grated potatoes in a colander and press the liquid out (I use an old fashioned wooden potato masher to do the pressing.
3. Use a Potato Ricer. Place grated potatoes into the ricer approximately one cup at a time and squeeze until you have removed all of the liquid.
I have found the Potato Ricer to be the most effective method and the colander method to be the least effective. However, even using a colander is better than not doing anything to remove the excess moisture to ensure that your hash browns are extra crispy.
This tip is shared with Kitchen Tip Tuesday.