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This tag makes sense because hash browns are usually made from potatoes.

Making crunchy creamy hash browns

I want to make southern style hash browns (cubed 1/3-1/2 inch potatoes) and I WANT them to be more on the greasy side. This accomplishes that they have crunchy spots but are creamy. I've tried pan frying them but that makes them too oily. What would happen if I deep fried them on a low temperature, let's say 275-300f? Would they brown? And would they be more creamy? Or is there a better way?

mroll
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