Subject: Homemade Hash Browns
From: Ardelle Johnson <jd4700[at]ndak.net>
Date: Wed, 30 Sep 1998 17:26:02 -0500
I am new at this, so hope I post this correctly.
How do you make homemade hash browns?
I have tried with raw potatoes, leftover baked potatoes, boiled potatoes and
can never get them to taste like the frozen packaged ones. They always end
Can anyone help me?
Thanks in advance
From: baranick[at]epix.net (<RJ>)
Date: Wed, 30 Sep 1998 23:37:14 GMT
I "nuke" the whole unpeeled potato's til they're about 2/3 cooked.
Fry them in a really HOT pan using margarine.
saute your onions in a separate pan, and dont add them
until the potato's are "crisped". ( else the onions will burn )
Works for me.....
From: bbqking[at]bigfoot.com (BBQKing)
Date: Wed, 30 Sep 1998 22:06:05 -0400
Well... COMMERCIAL ones are coated with SUGAR to make them brown and
crispy. I soak RUSSETs for a short while then I grate them into a bowl.
Using a well seasoned CAST IRON skillet, and peanut oil coating the
bottom, heat until just about to smoke, take my thin layered patties and
lay them in the hot oil and leave the first side cooking until I can SEE
its brown..flip...repeat... You got it!
From: May's Pearls of Wisdom <veckerts[at]kandinsky.hf.intel.com>
Date: Thu, 01 Oct 1998 10:31:03 -0700
After I grate the potatoes I rinse them in cold water until the water runs
clear. I then pat them dry with a clean towel. I have no trouble getting
my hash brown crispy.
Date: Thu, 1 Oct 1998 23:34:06 -0700 (PDT)
All I do is shread the things and plop them on an oiled / buttered hot
pan. You may have to mash them down a tad (bulges in hash browns are
worse than lumps in oat meal) I use medium heat the whole time,
Hope you find your answer--good hash browns are worth it.
From: "mholt" <mholt[at]cjnetworks.com>
Date: Thu, 1 Oct 1998 13:53:14 -0500
after you have shredded the potatos soak them in ice water, drain then rinse
again. rember to dry them well before adding them to hot oil. cook on one
side till golden brown then turn.
From: rdyoung[at]wcc.net (Bob Y.)
Date: Thu, 01 Oct 1998 23:33:36 GMT
>after you have shredded the potatos soak them in ice water, drain then rinse
>again. rember to dry them well before adding them to hot oil. cook on one
>side till golden brown then turn.
>Ardelle Johnson wrote in message <firstname.lastname@example.org>...
Also, some recipes call for the potatoes to be covered during the frying. Okay
for the first side, but you need to take the cover/lid off while doing the
second side to let the moisture escape.
From: Ivan Weiss <ivan[at]blaze.accessone.com>
Date: Thu, 1 Oct 1998 20:41:34 -0700
Your post was fine, Ardelle.
1. Heat your pan
2. While the pan is heating, grate your raw potatoes. Use the coarse holes
in the grater. If you have a food processor, use the grating disc.
3. When your pan is hot, add oil. I use olive oil. Corn or canola will do
just fine. I used to use bacon grease till I got religion. Use plenty of
oil but not enough so you have a lot left over. You will get the feel of
4. When your oil is hot, add the potatoes. With a spatula, form them into
5. As the potatoes fry, continue to flatten out the "pancake." When the
edges get crispy, lift them with the spatula. Keep sliding the spatula
under the potatoes till you can move the "pancake" in one piece.
6. When the whole "pancake" is crisp enough on the bottom, flip the
sucker with the spatula.
7. Fry the other side till it's crisp, then remove from pan and eat.
I grate two cloves of garlic for each potato, then slather the whole mess
with Bufalo Salsa Chipotle. A couple fried eggs on top and some chicory
espresso and I'm ready for the monsoon.
Hope this is helpful. The most important thing is to heat the pan, then
add the oil. Only when the oil is hot, add the potatoes. Did I say use
medium heat? Too low and your potatoes will be soggy. Too higgh and they
will be charred.
From: Marie White <mariew[at]qualitysince1868.com>
Date: Fri, 02 Oct 1998 10:12:40 -0400
So far, everyone here has said that - "Grate" your potatoes. I've never
seen grated potatoes anywhere except that (IMO) weird stuff at Denny's.
(Cream gravy, I've learned to enjoy - half-cooked grated potatoes are
just a little too strange). I thought it was just a peculiarity of
Denny's, and my husband and I always request home fries or a baked
potato substituted. *LOL* I was wrong, right?
From: Alan Boles <boles[at]escape.ca>
Date: Sat, 03 Oct 1998 19:54:16 GMT
After you grate potatoes put in cold salted water. Then grab a handful and
squeeze out all the water you can. Now fry them. Turn over when golden
brown on one side.
Subject: Re: Homeade Hash Browns
From: Beth Wettergreen <bmwettergreen[at]ucdavis.edu>
Date: Wed, 30 Sep 1998 16:29:15 -0800
Well, you probably won't like hearing this, but the only way I've ever
found to make home fries come out crispy and restaurant-style is to
literally "boil them in hot oil" and then drain them. I slice raw
potatoes (unpeeled) thinly and onions--and perhaps some green peppers--
and put them in a heavy cast iron skillet with some salt and vegetable
oil just to cover the potatoes. Turn the heat all the way up to high
and fry the hell out of them. When the underside turns crispy brown,
turn them over (very carefully!). Then when the whole batch is nice and
crispy brown, , get a lid for skillet and (again very carefully) drain
all excess oil off the potatoes into a coffee can or whatever. You can
strain and reuse the oil. I also pat them with wads of paper towels.
The result is very crispy and tastes WONDERFUL but....
I learned how to prepare them this way from my ex-mother-in-law who is
from Arkansas and who is at least 75 pounds overweight (I wonder why?).
From: Al Hemmalin <dogstar[at]pop.edgenet.net>
Date: Thu, 01 Oct 1998 05:20:20 -0400
I toss mine in the deep fryer, they get a good crust and are crispy,
then I add some sauteed onions and peppers.