One Epic Fail, One Relative Fail

[MikeRocksTheRed]

and now that I am thinking about it, the next time I make them I might do them the way I do steaks if I have to cook indoors for some reason.  Turn on the broiler, then get a cast iron pan really hot, add steak (or in this case the hash browns), then place immediately in the broiler.  This lets you cook from the top and bottom about evenly.  When I've done ribeyes this way it takes at the most 3 minutes of not less and the result is a perferctly cooked steak that is seared on both sides.  Warning:  This method with steak is extremely smokey!

[Johnpv]

Going to second some comments already made.  With fresh potatoes you REALLY need to dry those suckers out.  I typically take put the shreds on some paper towers and try to work the moisture out, and yeah TONS of oil.  Reverse sear hasn't worked out for me either except when the steaks were really thick.  Which I think was mentioned here already too. 

[Big Dawg]

If I'm cooking Hash Browns, I'm cooking these:



Not at all cheap, but great every time.

Of course, that why I usually cook home fries instead ! ! !





BD