Subject: Potatos - Grated/Hash Browns
From: BMA <barry[at]tezcat.com>
Date: Sun, 19 Apr 1998 09:40:24 -0700
I'm looking for a recipe and some advice.
I really love the grated, fried (I assume) potatos you get in diners
that are usually called "hash browns" and come with breakfast. However,
when I've tried to make them at home, including using a recipe in Joy of
Cooking, they come out soggy and limp, no matter how long I cook them,
not crispy and well-cooked like in the restaurant. (They also stick to
the pan horribly)
Does anyone have a recipe for these?
Also, does it matter what kind of potato you use? I've tried new
potatos and baking potatos, both turned-out equally bad. Joy of Cooking
calls for "mature potatos", but I have no idea what they're talking
From: Bob Y. <rdyoung[at]wcc.net>
Date: Sun, 19 Apr 1998 15:35:32 -0500
I don't believe this. I just spen umpteen minutes typing out the recipe
for Rösti, which are the Swiss version of hash browns and when I went to
paste it, it was gone.
What you do is shred the potatoes, put them in a clean tea towel and
squeeze out the moisture. Some People add shredded onion, which is good.
Worst comes to worst, by Ora Ida frosen hash browns or even some of the
ones which come in convient patty shape. Hey, for frozen, they're not
From: BevMann <bevmann[at]gkb.com>
Date: Sun, 19 Apr 1998 22:45:17 +0200
Start with a very hot pan for crispy potatoes...
From: brawny[at]mindspring.com (Bill)
Date: Sun, 19 Apr 1998 20:47:06 GMT
I use grated parboiled potatoes....I think they are the best. Kinda like
OraIda...which had to be cooked somehow before freezing... maybe blanched?
From: dweller[at]ramtops.demon.co.uk (Doug Weller)
Date: Mon, 20 Apr 1998 20:39:28 GMT
Bob Y. wrote:
>orst comes to worst, by Ora Ida frosen hash browns or even some of the
>ones which come in convient patty shape. Hey, for frozen, they're not
I thought Ora Ida pretty good stuff.
From: May's Pearls of Wisdom <veckerts[at]kandinsky.hf.intel.com>
Date: Sun, 19 Apr 1998 16:38:52 -0700
Do you rinse them in cold water to get rid of some of the starch?
From: ericp[at]mindspring.com (eric pearson)
Date: Mon, 20 Apr 1998 00:14:15 GMT
The easy way is to get Ore-Ida or Simply brand frozen/refrigerated
hashbrowns and follow instructions. However, I have made them from
scratch. I use large white (not baking) potatoes. The secret is
probably a light oil (I use peanut or corn) and a relatively high
temp. Also, they need to be cooked uncovered or they will be limp.
From: dutchm[at]wheel.dcn.davis.ca.us (Donald Martinich)
Date: 20 Apr 1998 07:28:11 GMT
It's hard to tell what your problem is. Russets (baking potatoes) are
usually sold in the mature state and are my choice. I sometimes rinse them
and sometimes dry them but not always and it does not seem to make a major
difference. I use a cast-iron skillet but any even heating frying pan
should work. I have tried hotter and cooler temperatures with equal
success. I am generous with my cooking fat. When the potatoe "pancake" is
in the pan the fat level is about half way up the "cake". I have recently
used butter (inspired by eating at Morton's) which has to be kept at
moderate temperatures with very crisp results. I also do not heap them in
the pan in a big pile like diner cooks. I cook them at the same thickness
at which they will be eaten(1/2 to 3/4 inch). That's why I have been using
the word "cake". Give it a try.
From: Sue B. <bastiani[at]seasurf.com>
Date: Mon, 20 Apr 1998 01:30:09 -0700
Oh goody! I can finally help someone. I grew up in greasy spoons!!! My
mom always boiled a big pot of good russets, then peeled them (don't peel
them the same as when they are raw, just catch the peeling between the knife
and your finger and pull). Then, you grate them and fry them. Kinda of
spread them in a good cast iron skillet (add a little onion if you like) let
them get good and brown and flip. Yummmy...Flip them somemore whilst mixing
them around if you want more brown bits.
PS..I think yours were limp and stuff cause they were fried raw...
From: Jen Cox <jencox[at]iquest.net>
Date: Mon, 20 Apr 1998 11:01:10 -0500
So how long would you boil the whole potatoes? Are they fully cooked?
From: Sue B. <bastiani[at]seasurf.com>
Date: Mon, 20 Apr 1998 23:32:56 -0700
Yes, you boil them till your fork goes in easily, just like when you are
going to mash them. Then let them cool...put them in the fridge even.
Unless you are really hungry...then you will burn your fingers, but hey! if
you you're hungry....... BTW, we did a whole pot for the restaurant, but you
can do a just a few depending on how many are eating. I mean I knew you
knew that, but just in case?
From: zmtor[at]aol.com (Zmtor)
Date: 21 Apr 1998 17:17:46 GMT
By the way, lot's of times we *bake* several potatoes at a time
(even nuking them in the microwave is fine) and keep them in
the frig. Trim the skin and shred. Makes great fried potatoes.
PS: If you bake them in foil, leave them in the foil and the skin
usually just slips off later.
From: Sprout <jtcpl[at]msn.com>
Date: Mon, 20 Apr 1998 16:28:05 -0700
Thank you, Sue...from a bystander with the same question, just too timid to
ask it (re: fried taters....mine are always turning out wimpy, too...)
Must run and try new tip!!
From: rosella[at]terra.colorado.edu (Rosella Chavez)
Date: Tue, 21 Apr 1998 14:22:04 +0100
Part of the problem may be steam being created while frying the hash
brown. Do not fry to many at once, 1 1/2 - 2" thickness is about all I
would do at one time. Get the cooking oil nice and hot, add potatoes and
season, adjust heat, do not over stir, wait until they are a nice golden
brown on the bottom and turn once like a pancake (you may need to turn a
section at a time), cook over ~ medium heat until the second side is a
golden brown. If the heat is the right temp. the shreaded potatoes
should be cooked through at the same time that they are a perfect med.
gold color. DO NOT COVER as this creates steam and a soggy, limp potato.