Griddle/Pan Fried: Hash Browns
Subject: Hash Browns
Newsgroups: rec.food.cooking
From: bt (A.Sobell at btinternet.com)
Date: Wed, 23 Aug 2000 13:41:13 GMT
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Folks, I am a man living alone and I have tried making my own hash browns, by shredding potatoes rather than buying packets of shredded potatoes at the store. Unfortunately, mine are soggy and do not brown like they should. How do I get rid of the moisture in the shredded potatoes to get them like those I buy in the store? Can anyone help me,please?
From: Stan Horwitz (stan at typhoon.ocis.temple.edu)
Date: 23 Aug 2000 14:06:02 GMT
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Wrap the shredded potatoes in paper towels and squeeze them. This will get out some of the moisture. It also helps to use a very very hot pan and only add a small amount of potatoes at a time to the pan as you cook them. This way, the potatoes will not cool off the oil in the pan too much.
From: T A R T (tart at ihugg.com.nz)
Date: Thu, 24 Aug 2000 03:35:20 +1200
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I put the shredded potato in a muslin bag, and then I hang it somewhere so that the water can fall out. Give it a good squeeze before using it, and it turns out quite well.
From: Smee (ziln at hotmail.com)
Date: Wed, 23 Aug 2000 08:37:10 -0700
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T A R T wrote:
> I put the shredded potato in a muslin bag, and then I hang it somewhere so
> that the water can fall out. Give it a good squeeze before using it, and it
> turns out quite well.
Shredded potato turns black when exposed to the air. How do you prevent this while waiting for the water to drain out?
From: zxcvbob (bob at area51online.net)
Date: Wed, 23 Aug 2000 11:46:30 -0500
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Smee wrote:
> Shredded potato turns black when exposed to the air. How do you prevent this
> while waiting for the water to drain out?
Disolve a half a Campden tablet (available from winemaking supply shops) in a quart of water and shred the potatoes into that. Let then soak a bit, then scoop them out and drain and do that towel thing. I've never done this with potatoes, but I use campden to keep peeled and sliced apples from turning brown. After a brief soak in campden solution, the apples will keep for about a week in the refrigerator without browning. Actually, they'll never brown, they just spoil after about a week.
The shredded potatoes that I looked at at the store a couple of months ago were treated with sulfites to prevent discoloring, so I'm pretty sure this will work.
Best regards,
Bob
From: Rachel Gordon (rgord07 at banet.net)
Date: Wed, 23 Aug 2000 15:44:53 -0400
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zxcvbob wrote:
> Smee wrote:
> > Shredded potato turns black when exposed to the air. How do you prevent this
> > while waiting for the water to drain out?
>
> Disolve a half a Campden tablet (available from winemaking supply
Not something I've done -- and I haven't had hash browns in a long time -- but have you tried lemon juice?
From: "hahabogus \(Alan\)" (hahabogus at hotmail.com.invalid)
Date: Wed, 23 Aug 2000 15:56:03 -0500
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I've always used day old quartered boiled tatters,that I grate just before frying. Left in the fridge overnight seems to dry them enough.
Very nice with a little chopped onion,celery garlic and bell pepper and maybe mushrooms ; as well as some seasoning (pepper (both red and black) and some celery seed and a pinch of coarse salt and some fresh parsley if you got it). Pan fried over low to low-medium heat till potatoes are browned.
From: Jack Schidt (jack.schidt at nospam.att.net)
Date: Wed, 23 Aug 2000 20:29:44 GMT
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zxcvbob (bob at area51online.net) wrote:
> Disolve a half a Campden tablet (available from winemaking
careful that they aren't bisulfates, which will raise holy hell with asthmatics.
I'd use a towel to dry off the shredded potatoes, not being chemical friendly. Then again, I don't eat hash browns, but
prefer the kingly home fries.
Jack Spud
From: Brian Huntley (brian_huntley at my-deja.com)
Date: Wed, 23 Aug 2000 20:34:13 GMT
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zxcvbob (bob at area51online.net) wrote:
> Disolve a half a Campden tablet (available from winemaking supply
Er, isn't Campden a sulphite itself, Bob?
From: zxcvbob (bob at area51online.net)
Date: Wed, 23 Aug 2000 16:56:51 -0500
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Brian Huntley wrote:
> zxcvbob <bob at area51online.net> wrote:
> > Disolve a half a Campden tablet (available from winemaking supply
> Er, isn't Campden a sulphite itself, Bob?
Uhh, yes. That was the point.
Bob
From: bill (sutera at iqmail.net)
Date: Wed, 23 Aug 2000 14:59:41 -0500
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just rinse the spuds with cold water let drain...
only putting small amounts in at a time help too.
From: Elaine Parrish (esp at ebicom.net)
Date: Wed, 23 Aug 2000 18:52:05 -0500
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bt wrote:
> How
>do I get rid of the moisture in the shredded potatoes to get them like those
>I buy in the store?
I don't know if I can answer your question or not, because I never bought shredded potatoes at the store. I have bought those pattie thingies like you get at McD's. I deep fry those.
I make several different items that I call hash browns -- although they may not be :)
I peel and grate the potatoes and there is always a lot of water content. I pick up a handful and squeeze them. This gets the water out and packs the shreds together. I have a cast iron skillet with about a half inch of oil heating. When a drop of water dropped in the oil sizzles, it's ready. I drop the squeezed mound of shreds into the oil cook on one side and turn over. You'll have to adjust the heat as you go. The thicker the mound of shreds the longer it has to cook -- also the more soft the inside.
Sometimes I want them very thin and crispy and sometimes I want them more chewy.
I also follow the same method up to the point of putting the shreds in the skillet. Instead of making indy mounds, I cover the bottom of the skillet with a thick layer, fry more slowly, and stir and turn the potatoes until they are done. Usually, I turn the heat up in the end to brown the spuds.
I don't fix hash browns as often because I prefer what Gram called skillet fries. Peel potatoes and cube. Drop into hot oil deep enough to cover the potatoes at least half way. They will crust over on the down side quickly; turn over and crust that side. Turn heat to medium or even a little less (so that oil is still bubbling). Let cook about 15 minutes. The finished product can be a soft potato cube inside and out or a soft potato cube with a browned, firm outside.
From: Bob Pastorio (Pastorio at rica.net)
Date: Thu, 24 Aug 2000 00:57:28 -0400
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bt wrote:
> How
>do I get rid of the moisture in the shredded potatoes to get them like those
>I buy in the store?
Ok, I'll give away a secret that I developed in a restaurant I used to have. Don't tell anyone. It's just you and me talking here. We're starting with 3 medium potatoes.
Peel and shred the spuds. Rinse them in hot water and dump them into a colander to drain. Press gently on them to get out a bit more water. Meanwhile, start a non-stick skillet on medium heat. When it's hot, pour in about 1/4 inch of oil and let that get hot, too. Dump the spud shreds into the oil and press and spread them into an even cake. Let them get hot and cook for about 5 minutes. Take 1/4 cup of tepid water and stir two tablespoons of corn starch into it. Pour the starch and water mixture over the potatoes and let it soak into and through them. Soon, like 5 or 10 minutes, a crust will form on the bottom and you'll be able to turn it over. If the potatoes don't hold together, add a little more water-starch mixture after turning.
I've done it with chicken stock and, once, tomato juice instead of water. Very interesting.
The starch forms a nice crust if you have the right amount. Not enough and it just sticks to a few strands of potato. Too much and it forms a chewy crust. You have to adjust it to suit your tastes.
Happy spuds...
Pastorio
From: Madwen (madwen at mailbag.spammenot.com)
Date: Thu, 24 Aug 2000 14:13:06 -0500
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Bob Pastorio wrote:
> Peel and shred the spuds. Rinse them in hot water and dump them into
> a colander to drain. Press gently on them to get out a bit more
> water. Meanwhile, start a non-stick skillet on medium heat. When
> it's hot, pour in about 1/4 inch of oil and let that get hot, too.
> Dump the spud shreds into the oil and press and spread them into an
> even cake. Let them get hot and cook for about 5 minutes. Take 1/4
> cup of tepid water and stir two tablespoons of corn starch.....
Sounds like one huge latke. :)
From: Billy (brawny at myrtlewood.net)
Date: Fri, 25 Aug 2000 07:26:30 -0400
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Bob Pastorio wrote:
>Peel and shred the spuds. Rinse them in hot water and dump them into
>a colander to drain.
>Take 1/4 cup of tepid water and stir two tablespoons of corn starch into it.
>Pour the starch and water mixture over the potatoes and let it soak
>into and through them.
Let me understand...... in other words...........you rinsed all the natural starch off the potato and then added it back to the product again with the cornstarch...??
From: citizenc3 at my-deja.com
Date: Thu, 24 Aug 2000 22:42:08 GMT
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Shredding tears the cell walls of the potatoes, which releases the moisture. If you're good with your knife, you can slice and cut your potatoes into short juliennes, and this will prevent so much moisture from potatoes. It's rather labor intensive, but then again, so is shredding a bunch of potatoes.
From: Nona Myers (nona at mikan.com)
Date: Fri, 25 Aug 2000 01:54:52 GMT
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Did not have the original post above, so excuse me for jumping in here.
I follow the Cook's Illustrated in making hash browns. Here it goes:
1 pound high-starch potatoes such as russets, peeled, washed, dried, grated coarse (using the large-hole side of a box grater), and _squeezed dry_ in kitchen towel (1 1/2 cups loosely packed grated potatoes)
1/4 tsp salt
pepper
1 T butter
Toss fully dried grated potatoes with salt and pepper in a bowl. Heat half the butter in a skillet over medium high heat until it just starts to brown, then scatter potatoes evenly over entire pan bottom. Using a wide spatula, firmly press potatoes to flatten; reduce heat to medium and continue cooking until dark golden brown and crisp, 7 to 8 minutes.
Invert hash browns, browned side up, onto a large plate; add remaining butter to pan. Once butter has melted, slide hash browns back into pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer. Slide onto plate and cut into wedges and serve immediately.
Sounds complicated, but it really isn't. Also do not grate until just before cooking because potatoes will turn brown.
From: hartmans at mediaone.net (Kay Hartman)
Date: Sun, 27 Aug 2000 03:43:20 GMT
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>Folks, I am a man living alone and I have tried making my own hash browns,
Here's what I do. Place a heavy cast iron frying pan over high heat. Peel and grate potatoes. Add a generous pour of oil to the pan. Corn oil is nice. The oil should come halfway up the potatoes once they are added. Squeeze the potatoes to remove as much water as you can. Add the potatoes to the pan. The oil should be very hot and should bubble madly when you add the potatoes. I fill the pan with potatoes. The pan size should be such that you have 1 to 2 inches of potatoes. Salt and pepper the potatoes. Sprinkle with garlic powder. When the bottom of the potatoes are golden, turn. Salt and pepper the potatoes. Sprinkle with garlic powder. When the second side is golden, place the potatoes on a paper towel. Squeeze a little with a spatula to wick the oil into the towel.
From: christin at pitt.edu (Christine Berliner)
Date: Wed, 30 Aug 2000 12:26:55 -0400
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> How
> do I get rid of the moisture in the shredded potatoes to get them like those
> I buy in the store?
Some potato types have more water than others. I know, from an embarrassing experience, that redskins don't make good hash browns. OTOH, yukon Golds work quite nicely. I'm not a potato expert, so you might have to try a few kinds.
Also, perhaps using a griddle rather than a skillet will help with evaporation. Failing that, your biggest skillet, and leave some room for the moisture to escape (don't make the pile go to the edge of the skillet, or make several patties with space around.)
Agree with other posters that high heat helps; too lazy to sqeeze; I don't worry about the discoloration, because they get browned in the end anyway.