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As an update I've been making flawless hashbrowns in the cast iron skillet on the gas stove. The correct burner settings is just under 2/10. Will try the stainless pan again soon.

I bought another bag of taters and some "reg-ler" (higher smoke point) peanut oil. Am going for it again tomorrow to go with a 3 lb tenderloin on the grill & 7 Layer Salad. Pray for me.

This is the large gas burner. The biggest of the four on the stove. Believe me, it gets hot. Also, this was unrefined peanut oil.

How can it bring the oil to its smoke point, and how can it burn the potatoes on, if it's too low? Well, I do have another idea. My wife bought some organic, unrefined peanut oil. I would bet the smoke point is lower than the usual refined peanut oil. Still don't see how that could cause...

I'll try heating before putting the oil in. Surely then you must again wait until the oil smokes before adding the hashbrowns? About how long does it take to brown the first side? On the electric with cast iron, it would be about 7 minutes per side for a perfect brown layer. P.S. I'll go back...

I used to be able to make perfect hash browns every time. Brown, crispy, perfectly done. This was in a 12" cast iron skillet on on electric stove. We got a gas stove and bought expensive stainless steel cookware. I have now ruined hashbrowns five times in a row and cannot figure it out. They...