So far, I’ve recommended wheat flour potatoes for most of these recipes, but I bet you’re wondering what to do with the bag of waxy spuds you got. Ramsay has the answer. Waxy potatoes (like hatchlings and red and blue skins) hold their shape much better, so homemade hash browns aren’t sticky.
Ramsay also has another tip for making restaurant-quality hash browns. This has a lot to do with the moisture content of those spuds as well. Mix, drop into a strainer and squeeze out as much excess water as possible. Again, this is also easy to do with waxy potatoes. This is also one of the reasons why it is a good choice here. Finally, the mixture is shaped and fried in a very hot skillet. Ramsay adds a touch of butter during cooking for that final flavor and crispness. He also recommends using a spatula to press the hash browns down so they all stick together.