Subject: Wanted recipe for hash browns
From: Siddharth Shankar
Date: 1 Nov 1996 02:01:19 -0800
Could someone give me the best recipe for making hash browns.
From: lsscdjj[at]lux.latrobe.edu.au (Douglas Jackson)
Date: 2 Nov 1996 08:44:08 GMT
I don't know if this is what you had in mind, but my dad makes this for
brekkie almost ever Sunday (or did before he had his stroke and started
eating smart) He would take the left over boiled potatoes from the night
before, and cut em up in odd shapes, never cubed them properly, just kind
of ran a knife through them over and over till he got little chunks. Then
he would chopsome oninos and a bit of celery when he was in the mood, and
saute them lightly in bacon drippings or in a little oil. Add the
potatoes, scrape witha spatula every once in awhile and server with runny
eggs over top of them, bacon on the side. YUMMY...how I miss home. Oh
yeah he ALWAYS uses his cast iron fry pans for this meal.
From: Lyndon Watson (Lyndon Watson)
Date: 6 Nov 96 17:08:14 +1200
> He would take the left over boiled potatoes from the night
> before, and cut em up in odd shapes, never cubed them properly, just kind
> of ran a knife through them over and over till he got little chunks.
Yes, not exactly hash browns, but so much better, I think.
That was my mother's way of disposing of leftover boiled potatoes, too.
Other leftover vegetables were thrown out for the poultry to turn into
eggs for us, so I've never yet tasted bubble and squeak, but those fried
potatoes were something else. Perfect with eggs, as Jenn says. Also
good for tea (our lightish evening meal after dinner at midday) with,
say, quartered tomatoes and cold cuts from the leftover weekend roast.
From: suehutt[at]erols.com (Sue Hutt)
Date: Fri, 08 Nov 1996 00:04:07 GMT
Lyndon Watson wrote:
>That was my mother's way of disposing of leftover boiled potatoes, too.
What ever you do, don't make them with purple potatoes and Yukon
gold. I had both left over and that was the ugliest dish I ever saw!
Tasted great though!
Date: Sat, 02 Nov 1996 13:38:41 -0700
Grate a good ripe russet potato. With or without peel, up to you.
Soak the grated potato in cold water to cover with some Fruit Fresh
or another commercial preservative for about 20 minutes. Rinse and
cook in a large pot of water for about 20 minutes after the
water boils. Rinse them twice in warm water and let them drain well
in a colander. At this point you can freeze them in ziploc bags
for later. To cook, thaw if frozen, and cook in a med-hot skillet
with half butter and half margarine. Let them brown on one side and
turn the whole batch over. Don't stir them up and mess around with
them or they'll be greasy and not crisp.
From: aol594[at]merle.acns.nwu.edu (Arsenio Oloroso)
Date: 3 Nov 1996 19:53:10 GMT
Here's the recipe I use. I start with a couple (or more)
potatoes that I zap in the microwave, peel and cool for about
half hour. This saves the time of baking potatoes the night
Wash 2-3 Idaho potatoes and pierce each deeply with a fork.
This is necessary to vent steam from the potatoes and to prevent
them from exploding in your microwave oven.
Place the potatoes in a microwave oven a cook on high for six
minutes or a little more. Take the potatoes out when cooked and
peel them. Set aside for about a half hour until cool. (In the
winter I put them outside until they stop steaming.)
Take the cooled potatoes and chop them into small (1/4") cubes
or chunks. Salt and pepper the potatoes to taste. Heat 4-5
tablespoons of oil (Canola is best for you.) in a frying pan
over a medium flame until it begins to smoke just a little.
Place the chopped potatoes into the hot oil carefully and form
into a cake. Press down on the potatoes with a spatula. Let the
potatoes fry for about 5 minutes or so until a crust forms on
the bottom of the potatoes.
Put a plate over the potatoes and invert the pan carefully. Add
more oil to the pan, if needed. Then slide the unbrowned side of the
potatoes back into the frying pan. Brown until a crust forms on
Serve 'em up!
From: Michael W. Adams
Date: Mon, 04 Nov 1996 19:52:32 -0500
Diced or cubed potatoes are not hash browns. This is what you do to
make real hash browns:
1. Peel your raw potatoes
2. Using a box grater or a food processor with a shredder plate, shred your
potatoes. You may add shredded american cheese for cheese hash browns
like they make at Cracker Barrel.
3. Place potatoes into an appropriate sized bowl and add any/all of the
following: salt, pepper, finely chopped bell peppers, chopped onions
and some cheese. You can also add mushrooms, chili peppers, bacon or
anything else you like.
4. On a hot griddle, place a small amount of butter(1/2 tsp.).
5. When butter melts and begins to spread out, place a scoop full of shredded
potato mix on top of the butter. Continue for as many piles as you
6. Fry until potatoes are golden brown and rather crispy. Turn over and
repeat frying. If you have a meat weight, place on top to thin the pile.
Very thin means real crispy!
For those who have no desire to experiment, plain potatoes with a little
salt will do just fine.
Note: Whipped eggs and onions added to the raw potatoes makes german
Subject: Correct Hash Browns Correction
From: hartmans[at]ix.netcom.com (Kay Hartman)
Date: 7 Nov 1996 15:57:06 GMT
I guess my post wasn't so correct. I left out an important step.
The definitive way to make hash brown potatoes is as follows.
1. Peel and grate *raw* potatoes.
2. Heat vegetable oil on a high flame in a frying pan to *very* hot.
The oil should fill the pan to a depth of approximately 1/4 inch. Too
little oil is very bad. The size of the pan should be such that the
entire pan is covered with potatoes and the potatoes fill the pan to a
thickness of approximately 1 inch. (Jack and I are debating this. I
think it's more like 3/4 inch and my hash browns are better than his.)
2a. Squeeze the water out of the potatoes. I always squeeze real hard
with my hands. However much comes out it correct.
3. Add half of the potatoes to the frying pan. If you are going to
add whole flavoring agents (such as basil leave, onions, or garlic
cloves), place them on top of the potatoes. Cover the flavoring agents
(if any) with the other half of the potatoes. Keep the flame high
4. Sprinkle the potatoes with salt, pepper, and granulated garlic (not
garlic salt). If you are cooking these potatoes at Ron Sullivan's
house, do not spill half the bottle of granulated garlic onto her floor
on the side of the stove where it is impossible to clean.
5. When the potatoes are golden brown on the bottom, turn them over.
6. Sprinkle the potatoes with salt, pepper, and granulated garlic,
keeping in mind the admonition in step 4.
7. When the potatoes are golden brown on the bottom, remove them from
the pan and drain them on a paper towel.