Man Hash Browns

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This is the exact way I've always made hash browns, except I usually use butter instead of bacon fat. If your hash browns are not cooked all the way through you're either A piling them on too thick or B not cooking them at a high enough heat to before flipping and reducing the heat. Try making a thinner hash brown using this recipe and be sure to have it on medium/high heat and not low heat for the first five minutes before flipping and you'll have a wonderful breakfast!

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I've never heard of making hashbrowns without boiling and cooling the potatoes ahead of time, but who am I to question Alton? I was excited about the thought of skipping that long step. Unfortunately it was too good to be true. Mine were not done at 10 mintes and never did get very brown. I'll go back to boiling.

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It was a good recipe, although I did do more than 4 ounces. Some did comment that the potatoes turned gray. Try grating into a bowl of ice water. When you're all done, drain. That should keep them from turning gray, because no matter how it tastes, it still looks unappetizing. Hope this helps!

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but needs a little clarification.

I enlarged the hole on a cheap box grater, came out with much better strings for hash browns. Let the pan heat up properly, used bacon fat in a nice well seasoned and pre-heated cast iron pan... but the first time I overloaded it a little bit. so while I got a nice crusty outside and some properly done potatoes... the inner section was still mushy, but it wasn't grey.

Simple fix, next time I made em I cut the portion down to about what alton suggested, made for a much thinner pile of hash, and that time they came out perfectly. If you have the hash thin enough, and don't mash it down or press it down in any way, they cook properly, as the steam from the potatoes on the bottom comes up through and cook the ones on top, making them fluffier, then the flip adds a crust to the other side. Also helped to add just a tad more fat to the pan during the flip.

Just gotta go low and slow, and just let the potatoes settle in the pan in a thin layer instead of trying to mash them down in any way.

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He's usually been so amazing.
He's my favorite Food Network star.
He explains why to do certain things or how certain ingredients affect others.
It makes it so easy to modify a recipe if you know what each part does.

But, these hash browns I followed to the letter.
Same type of bacon, potatoes, grater, etc

Grey and chewy like others.

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Sad to say they just don't turn out quite like the show. I even bought a new grater and enlarged the holes of my old grater. Now it did make for a nice shred for hash browns and I'll use it for that again but like the person who commented before me I ended up with gray and gummy hash browns. I used cast iron and heated just like the show and still can't get that golden hash brown color. I think Alton uses magic potatoes.

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I obtained crunchier, although not browner, hash browns using this recipe than I have previously. They were still gray and generally sad looking, and the gumminess was not completely removed. It was an improvement, though, but not what I've come to expect from a recipe from Good Eats. I hope the rest of the new season is better than this.

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The inadequate small holes/openings on the grater disc that goes into my food processor were probably the reason this recipe didn?t work out well when I tried it. I remember on the show Alton suggested to get a box grater and bend out the openings with pliers to make them larger. Since I don't want to bend the openings on my food processor disc I will probably get a box grater and increase the size of the openings as Alton suggested and try this method again. The finely grated potato pieces that resulted from the use of my food processor burned very quickly and easily. I think this recipe would have come out fine if I had grated the potatoes more coarsely. The difficulties related to my equipment put aside, I think this is a good recipe. I doubled the amount of potatoes and made them in batches. I agree with another reviewer that 4 oz. isn't much for more than one person.{although I'm sure the reason for the small amount is likely because Alton was gearing this toward a just one man making himself a breakfast} I'm was cooking for two and I like to have a little extra so I increased the amount.

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Is 4 ounces correct? It sounds a little skimpy for "Man" hash browns.