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Subject: Hash Browns
From: James D Carlson <jimbo2[at]socket.net>
Date: Mon, 1 Oct 2001 21:23:16 -0500
I am looking for a good recipe for hash browns from whole potatoes. I have
tried steaming raw, shredded potatoes in the microwave so they are not so
gummy before I fry them on the stove, but never have much luck. Any help
would be appreciated.
From: decaro[at]ohsu.edu (Marcia DeCaro)
Date: Tue, 02 Oct 2001 16:11:52 GMT
What works best for me is to boil the potatoes first and then cool them and
then shred them and then fry them.
From: Michael Edelman <mje[at]spamcop.net>
Date: Tue, 02 Oct 2001 14:49:09 -0400
Marcia DeCaro wrote:
> What works best for me is to boil the potatoes first and then cool them and
> then shred them and then fry them.
That's what a friend does in his restaurant. Every morning he has a pot of hot
water going in which he parboils about as many potatoes as he thinks he'll need
that day. The potatoes go from the pot to the grater to the griddle.
Me, I prefer to grate them, rinse them (to get rid of surface starch), drain
them and then cook them. You get more distinct pieces and less of a mashed
From: garyokada[at]yahoo.com (GaryO)
Date: 2 Oct 2001 11:18:45 -0700
James D Carlson wrote:
> I am looking for a good recipe for hash browns from whole potatoes. I have
> tried steaming raw, shredded potatoes in the microwave so they are not so
> gummy before I fry them on the stove, but never have much luck. Any help
> would be appreciated.
It would seem that you would use a waxy potato to avoid the gumminess.
That said, the best hash brown recipes that I've come across lately
have all used Russet or Idaho. The trick is to soak-rinse the potato,
using a bit of lemon to avoid discoloration if the potato is to sit
for more than the briefest amounts of time. Whether you boil the
potato first or not is a matter of choice. Do know that you can
always get more potato flavor if you avoid pre-boiling.
From: John Jensen <jjens[at]primenet.com>
Date: 2 Oct 2001 22:52:05 GMT
James D Carlson writes:
: I am looking for a good recipe for hash browns from whole potatoes.
Bake, microwave, or boil russet potatoes the night before and refrigerate
overnight. Grate directly into a lightly buttered non-stick pan the next
morning. You don't need to peel them. Just break them in the middle and
grate from the inside out. The peel tends not to go through the grater.
Cook on medium-low heat. Flip when golden-brown.
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