Griddle/Pan Fried: Idaho Potatoes for hash browns
Subject: Idaho Potatoes for hash browns
Newsgroups: rec.food.cooking
From: Terry (Kilowatt at charter.net)
Date: Thu, 26 Apr 2007 17:35:35 -0500
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I just bought a food grater that will make hash brown slices.
How about a suggestion for a simple dish for the oven?
Thanks
From: Joseph Littleshoes (jpstifel at isp.com)
Date: Thu, 26 Apr 2007 15:18:32 -0700
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You know to squeeze out as much water form the grated potatoes as you possibly can don't you? At least if you want nice golden pan fried hash browns.
Though i guess if baked in the oven that wont be an issue.
You might give some thought to roti de porc ala boulangere - roast pork in the manner of the bakers wife.
Where a nice boned out shoulder of pork, beef, or lamb is first seasoned with S & P then browned in the oven till about half done, remove from roasting pan and pour out pan juices, return meat to pan then cover with sliced or shredded potatoes, sliced onions previously sauted in butter, garlic a little more s & p and sprinkle with pan juices and finish cooking.
From: notbob (notbob at nothome.com)
Date: Thu, 26 Apr 2007 18:29:55 -0500
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Terry wrote:
> I just bought a food grater that will make hash brown slices.
>
> How about a suggestion for a simple dish for the oven?
Baked potatoes. Bake more than necessary and use the leftover baked potatoes for the hashbrowns in the morning. That's how classic hash browns are prepared.
From: Sheldon (PENMART01 at aol.com)
Date: 26 Apr 2007 16:53:12 -0700
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notbob wrote:
> Baked potatoes. Bake more than necessary and use the leftover baked
> potatoes for the hashbrowns in the morning. That's how classic hash
> browns are prepared.
Wouldn't that be more like classic home fries?
From: Jill McQuown
Date: Thu, 26 Apr 2007 23:18:46 -0500
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Sheldon wrote:
> Wouldn't that be more like classic home fries?
That's what I'd call them (cubed leftover bakers, salted, peppered and pan-fried with some onion). To me, hash browns are the grated type. The OP has me confused talking about a grater and then saying potato slices.
From: notbob (notbob at nothome.com)
Date: Fri, 27 Apr 2007 00:08:53 -0500
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Jill wrote:
> pan-fried with some onion). To me, hash browns are the grated type. The OP
> has me confused talking about a grater and then saying potato slices.
The slice pattern is of little consequence. Hash browns, home fries, O'Briens, etc, are all better with a pre-cooked or at least partially pre-cooked potato.
From: Sheldon (PENMART01 at aol.com)
Date: 27 Apr 2007 05:36:24 -0700
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notbob wrote:
> The slice pattern is of little consequence. hash browns, home fries,
> O'Briens, etc, are all better with a pre-cooked or at least
> partially pre-cooked potato.
Bullshitter... you don't know taters from a hole in the ground.
From: bob (akabob at surfwriter.net.not)
Date: Sat, 28 Apr 2007 17:50:11 +1200
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notbob magnanimously proffered:
>The slice pattern is of little consequence. Hash browns, home fries,
>O'Briens, etc, are all better with a pre-cooked or at least
>partially pre-cooked potato.
My step-dad made hash browns for brunch on Sunday mornings and the Idaho potatoes were always grated raw. Can't remember everything he put in the mix, but onion, some flour and freshly ground black pepper come to mind. He fried them in bacon grease and they were wonderful. I've tried to duplicate them from time to time, but so far I haven't cracked it.