Subject: hash brown - make in advance?
Newsgroups: rec.food.cooking

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From: Mia (mia_vaessen at gmx.net)
Date: Sat, 8 May 2004 15:29:18 +0200
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Hi

I'm serving a large hash brown cut into wedges for brunch tomorrow but I'd like to make it today ... if I cook the hash brown, allow it to cool to room temp, refrigerate it, and then reheat it on a pizza stone in the oven tomorrow, will the taste or consistency suffer or will it be about the same? Just want to avoid boiling, shredding and cooking the potatoes tomorrow.

Thanks for any advice ...

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From: Jill McQuown
Date: Sat, 8 May 2004 08:38:05 -0500
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Sounds like a plan to me! I am particularly fond of the idea of reheating the cooked shredded potatoes on a pizza stone... what an excellent idea :)

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From: socks (socks at socks.invalid)
Date: Sat, 8 May 2004 06:40:38 -0700
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i've never tried anything like the pizza stone technique to reheat hash browns, but i do think that boiling the night before and refrigerating overnight improves the quality of hash-browns made the next morning.

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From: Mia (mia_vaessen at gmx.net)
Date: Sat, 8 May 2004 17:52:10 +0200
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Jill wrote:
>Sounds like a plan to me! I am particularly fond of the idea of reheating
>the cooked shredded potatoes on a pizza stone... what an excellent idea :)

Hey Jill,
Thanks! Guess that's what I'll do then. I heat just about everything up on that pizza stone!
It's a good serving piece too...

Mia

socks wrote:
>i've never tried anything like the pizza stone technique to reheat hash
>browns, but i do think that boiling the night before and refrigerating
>overnight improves the quality of hash-browns made the next morning.

Cool, thanks!