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Subject: How would you make hash browns/home fries
Newsgroups: rec.food.cooking

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From: Cliff Hartle 
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 

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From: Dean G. 
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.

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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!

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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!

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From: aem 
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

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From: Janet Puistonen 
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? 

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From: Melba's Jammin' 
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?

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From: azazello[at]koroviev.de (Victor Sack)
Date: Wed, 12 Jul 2006 23:54:52 +0200
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Melba's Jammin'  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 .

Bubba Vic 

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From: "Michael \"Dog3\" Lonergan" 
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.

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From: Steve Wertz 
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).

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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.

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From: Cliff Hartle 
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. 

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Subject: Re: How would you make hash browns/home fries (cliff hartle)
Newsgroups: rec.food.cooking

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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.


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