Griddle/Pan Fried: How would you make hash browns/home fries
Subject: How would you make hash browns/home fries
Newsgroups: rec.food.cooking
From: Cliff Hartle (cliff_hartle at verizon.net)
Date: Wed, 12 Jul 2006 18:34:13 GMT
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I would like to make home fries (cubed fried potatoes not shredded).
I would like to pre cook then as much as possible because I want to take them camping. I just bought some small red potatoes. I'm thinking that I can preboil the spuds whole and either cube and bag them now or just bag them and cube them before cooking them.
Or should I cube them and then boil. I think I want to under cook them a liitle so the frying will finish them.
thanks
From: Dean G. (dguttadauro at 4ecp.com)
Date: 12 Jul 2006 11:46:16 -0700
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Consider baking them instead. I have used left over baked potatoes, and they work very well. This way, they are completely cooked, they are fairly dry, and cook quickly in oil or butter. The dryness prevents them from being a sticky mess, which is more important if shredding than cubing.
From: lucyspoileddog at yahoo.com
Date: 12 Jul 2006 13:25:34 -0700
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Dean G. wrote:
> Consider baking them instead. I have used left over baked potatoes, and
> they work very well. This way, they are completely cooked, they are
> fairly dry, and cook quickly in oil or butter. The dryness prevents
> them from being a sticky mess, which is more important if shredding
> than cubing.
I agree with Dean! I go camping all the time and bake my potatoes the night before I leave. They store extremely well wrapped and kept in the cooler, and keep that wonderful baked potato flavor. Just cube them up (I leave the skins on), saute with chopped onion, peppers, whatever seasoning you like, and you have the makings of a great camp breakfast!
From: Jill McQuown
Date: Wed, 12 Jul 2006 18:30:24 -0500
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lucyspoileddog wrote:
> I agree with Dean! I go camping all the time and bake my potatoes the
> night before I leave. They store extremely well wrapped and kept in
> the cooler, and keep that wonderful baked potato flavor. Just cube
> them up (I leave the skins on), saute with chopped onion, peppers,
> whatever seasoning you like, and you have the makings of a great camp
> breakfast!
Yes, and yum too!
From: aem (aem_again at yahoo.com)
Date: 12 Jul 2006 11:48:15 -0700
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Cliff Hartle wrote:
> I would like to make home fries (cubed fried potatoes not shredded).
I would boil them until they were just past half cooked, let cool and refrigerate them, then slice/dice and bag them. Dicing them before boiling or cooking them too much runs the risk of their crumbling and breaking apart prematurely. -aem
From: Janet Puistonen (boxhill at verizon.net)
Date: Wed, 12 Jul 2006 18:49:29 GMT
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Cliff Hartle wrote:
> I would like to make home fries (cubed fried potatoes not shredded).
IMHO it's better to boil them before cutting them up. The potatoes retain more flavor and you don't lose anything to disintegration. How many day are you planning to keep them? You could also partially cook them in the ashes of your campfire, then cool them and cut them up for hashbrowns. And have you considered Yukon Golds?
From: Melba's Jammin' (barbs.challer at earthfink.net.invalid)
Date: Wed, 12 Jul 2006 14:27:35 -0500
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Cliff Hartle wrote:
> Or should I cube them and then boil. I think I want to under cook them a
> liitle so the frying will finish them.
'twere I, I would peel them (or not, depending on how 'new' they are), dice them, and boil them in salted water for a coupla minutes. Then I would drain them well and put them into a bowl that has a couple thicknesses of paper toweling in it. Then I would refrigerate them until such time as I was going to pack my vittles for my trip. Then I would bag them and put them into my cooler and tote them with me to my campsite, one way or another. That's what I'd do. Then they'd be ready to fry up in the fat of your choice: bacon, olive oil, butter, partially hydrogenated vegetable oil (aka Crisco), or whatever. I'm sure Bubba Vic would recommend goose fat, but who's got a goose?
From: azazello at koroviev.de (Victor Sack)
Date: Wed, 12 Jul 2006 23:54:52 +0200
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Melba's Jammin' (barbs.challer at earthfink.net.invalid) wrote:
> I'm sure Bubba
> Vic would recommend goose fat,
He would.
> but who's got a goose?
Got no goose, but loads of goose fat. :-P
I would also recommend lard, but who's got a hog? See
http://vsack.homepage.t-online.de/lard.jpg [dead link]
Bubba Vic
From: "Michael \"Dog3\" Lonergan" (shopalot at foodsource.eat)
Date: Wed, 12 Jul 2006 20:08:20 GMT
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Cliff Hartle wrote:
> Or should I cube them and then boil. I think I want to under cook
> them a liitle so the frying will finish them.
Just me but I'd parboil them, peel them at the campsite and do your thing with them. I like fried taters. Good stuff with onion and green pepper.
From: Steve Wertz (swertz at cluemail.compost)
Date: Wed, 12 Jul 2006 20:18:35 GMT
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Cliff Hartle wrote:
> I would like to pre cook then as much as possible because I want to take
> them camping. I just bought some small red potatoes. I'm thinking that I
> can preboil the spuds whole and either cube and bag them now or just bag
> them and cube them before cooking them.
These are not something you can pre-cook, IMO. Or even pre-cut. The potatoes will stay fresh in their natural state. Cutting them beforehand only save 5 minutes. Cooking them first will make them mushy.
Make them fresh on-site. You can cut up the onion first and mix in any spices with those (but not salt).
From: djs0302 at aol.com
Date: 12 Jul 2006 16:12:47 -0700
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Cliff Hartle wrote:
> I would like to make home fries (cubed fried potatoes not shredded).
These aren't hash browns or home fries but here's how I like to fix potatoes when camping or at home on the grill. First, start your grill. Next, take a disposable aluminum pan and spray it with cooking spray. Layer the bottom of it with thinly sliced peeled raw potatoes. Add some chopped onion, salt, pepper, and a few pats of butter. Repeat until the container is full. After your container is filled with the potatoes seal it up with a sheet of heavy duty aluminum foil. Place the container directly on the hot coals or as close to the coals as possible. You can use a gas grill too. Just place the container on the rack and close the lid. Cook about 1 hour or until the potatoes are tender.
From: Cliff Hartle (cliff_hartle at msn.com)
Date: Wed, 12 Jul 2006 23:29:53 GMT
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Thanks everyone I think I will bake them until just done and then wrap (I may use my seal a meal just because I want to and they can float in the cooler) and cut them onsite. I could even seal in the onions with the potatoes.
Subject: Re: How would you make hash browns/home fries (cliff hartle)
Newsgroups: rec.food.cooking
From: CATHYM55 at webtv.net (Cathy Nunn)
Date: Wed, 12 Jul 2006 15:45:15 -0500
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Hello! I'm a lurker with an idea. I'd like to share it with you... Maybe I'm just lazy, but at the local grocery store, buy some cans of diced potatoes. They are already cooked thru, unseasoned. I use them for hash browns all the time. Just drain off all the liquid. Just take a few cans and a good can opener..... I buy the canned diced potatoes at the Super WalMart in my city. I would think most any grocery store might stock them.