Crisp my hash in Cooking Posted March 16, 2007 I was going to say that I am a fan of hash in all forms, but it occurred to me that this could be subject to misinterpretation. I first brown the potatoes (I generally use frozen hash brown cubes or shreds as the case may be) and remove them from the pan. I then add the meat, spices and other ingredients and brown them until crispy. I then add the potatoes for a final browning and reheat and add a little bit of fat to make the pan sizzle. This usually results in a nice crispy product. Hash is at its best when crispy, so I strive to make it that way. Soggy, gluey or barely heated hash is worthless in my view.