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?
The way I have achieved this is by gently simmering the potato cubes until they soften. (You want them pretty much cooked, but not so done that they won't hold together well.) 

I also lightly salt the water so they take on a little seasoning while they cook. This, of course, is optional.

Next, I drain the potatoes very well. I want them to essentially be dry for the next step. Lastly, I lightly coat the surface of a non-stick pan with oil and cook the cubes on a medium heat, tossing as needed, until they are browned to my liking. 

This results in potatoes that are crunchy on the outside and still creamy on the inside.