Casserole: Hashbrown question
Subject: Hashbrown question
Newsgroups: rec.food.cooking
From: Ttig34 at yahoo.com (Ti Ann)
Date: 4 Dec 2001 18:26:25 -0800
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I would like to make the following hashbrown casserole recipe, but I am not sure if I am supposed to used cubed hashbrowns or shredded - any advice would be appreciated.
Thanks!
1 pound bacon
1 tablespoon butter
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 eggs
1-1/2 cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a separate skillet, melt the butter and fry onions and mushrooms until tender.
3. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.
4. In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.
5. Bake in preheated oven for 1 hour or until set. If preparing and baking the same day, cook for 45 minutes.
From: Arturo Quesada (corrupter at home.com)
Date: Wed, 05 Dec 2001 02:54:37 GMT
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Hash browns normally refers to shredded potato's. Although you can always find an exception.
From: Nancy Howells (nhowells at earthlink.net)
Date: Wed, 05 Dec 2001 02:59:02 GMT
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I'd use the cubed, because, in my humble experience, they work better in a casserole. That's the only real problem I have with "hashbrown casserole" recipes served in restuarants -- they're too "diffuse" (for lack of a better word) due to the shredded potatoes used.
That said, you probably could use either; the cubed is just my personal preference.
From: Damsel in dis Dress
Date: Wed, 05 Dec 2001 03:12:31 GMT
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Nancy Howells wrote:
>I'd use the cubed, because, in my humble experience, they work better in
>a casserole. That's the only real problem I have with "hashbrown
>casserole" recipes served in restuarants -- they're too "diffuse" (for
>lack of a better word) due to the shredded potatoes used.
>
>That said, you probably could use either; the cubed is just my personal
>preference
I prefer shredded. The cubed ones remind me of molars. <g>
Damsel the Weird
From: aquari at aol.comNOJUNK (Aquari)
Date: 05 Dec 2001 03:45:25 GMT
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>I prefer shredded. The cubed ones remind me of molars. <g>
>
>Damsel the Weird
I KNEW there was something about the cubed ones that was unsettling. That's it...they look like molars!!
I prefer the shredded ones anyway. I was asked to make the funeral potato casserole for a brunch a couple of weeks ago. I used the cubed ones and somehow it just wasn't the same.
From: Andy Averill (nospamandya at lisco.com)
Date: Wed, 5 Dec 2001 15:58:53 -0600
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Aquari wrote:
> I prefer the shredded ones anyway. I was asked to make the funeral potato
> casserole for a brunch a couple of weeks ago. I used the cubed ones and
> somehow it just wasn't the same.
But people aren't really supposed to enjoy themselves at a funeral, are they? I recall an Agatha Christie novel where the suspects gathered for lunch after a funeral and the cook made a caramel custard "because nobody likes it very much." (They must not have used my recipe.)
From: Melba's Jammin' (barbschaller at earthlink.net)
Date: Wed, 05 Dec 2001 10:58:51 -0600
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Nancy Howells wrote:
> I'd use the cubed, because, in my humble experience, they work better in
> a casserole. That's the only real problem I have with "hashbrown
> casserole" recipes served in restuarants -- they're too "diffuse" (for
> lack of a better word) due to the shredded potatoes used.
>
> That said, you probably could use either; the cubed is just my personal
> preference.
Hear, hear!! And boiling about 6 redskin potatoes, then peeling and dicing them, will be even better! Barring fresh-cooked, I'd use the diced. The result will be less like creamed mush. JMO.
From: Billy (wstoneman at icx.net)
Date: Wed, 05 Dec 2001 03:01:31 GMT
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Ti Ann wrote:
>I would like to make the following hashbrown casserole recipe, but I am
>not sure if I am supposed to used cubed hashbrowns or shredded
The preparation of food is such a personal preference. Why don't you make one of each and tell us what YOUR preference is. I know what mine will be.
The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistant with what you know to be true. As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!
From: mark Jenkins (mjenkins99 at mediaone.net)
Date: Wed, 05 Dec 2001 13:19:47 GMT
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Shredded hashbrowns or cubed would work fine.
Same taste - different texture.
From: Kate Connally (connally at pitt.edu)
Date: Wed, 05 Dec 2001 10:24:30 -0500
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I would use the shredded ones, but I imagine the diced ones would work, too.
From: ace399 at aol.com (Ace399)
Date: 05 Dec 2001 19:16:01 GMT
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If I buy prepared potatoes as a short-cut I use the shredded. But I don't like the prepared cubes...they're mushy. If I want cubes I do them myself.
And I love hashbrown casserole! :`)
Good luck!
Coleen :`)
From: Andy Averill (nospamandya at lisco.com)
Date: Wed, 5 Dec 2001 15:59:35 -0600
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Ti Ann wrote:
> 2. Place bacon in a large, deep skillet. Cook over medium high heat
> until evenly brown. Drain and set aside. In a separate skillet, melt
> the butter and fry onions and mushrooms until tender.
Don't waste all that lovely bacon fat! Fry the mushrooms and onions in it.
From: blakem at ix.netcom.com (blake murphy)
Date: Sun, 09 Dec 2001 10:41:50 GMT
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Andy Averill wrote:
>But people aren't really supposed to enjoy themselves at a funeral, are
>they? I recall an Agatha Christie novel where the suspects gathered for
>lunch after a funeral and the cook made a caramel custard "because nobody
>likes it very much."
this is too funny.
your pal,
blake