Griddle/Pan Fried: Hash Browns???
Subject: Hash Browns???
Newsgroups: rec.food.cooking
From: UnaBonger (deluxe4499 at hotmail.com)
Date: Tue, 12 Dec 2000 03:09:13 GMT
--------
Are there any tricks to making hash browns (shredded & fried potatoes)? I thought it would be as simple as shredding a potato and putting it in a hot pan with a little oil... wrong... all I got was a heap of dark, mushy and kinda dense on the inside, crispy (if not burnt) on the outside... what step am i missing? In restaurants, it always crispy on the outside and kinda light on the inside...
From: Leslie (vizitor at speedchoice.com)
Date: Mon, 11 Dec 2000 21:09:50 -0700
--------
That's the starch that turns to muck. After you have grated the potatoes, put them in a colander and run water through them until all the surface starch is gone. Drain and pat dry with paper towels. Then get a vegetable shortening hot in a frypan (not butter - mush again) and add the potatoes. Try not to turn them frequently, wait until when you lift up an edge they look golden brown on the bottom. Then turn. I hope you find this helpful. Oh, and salt when you're done if you like. And some onions are good. I always sprinkle a bit of cayenne in too.
From: sam9991872 at my-deja.com
Date: Tue, 12 Dec 2000 05:48:15 GMT
--------
The frozen ones work well too. They go in the pan frozen and seem to allow time for the outside to brown while the inside doesn't get overcooked.
From: Martha Hughes (bastzine at worldnet.att.net)
Date: Tue, 12 Dec 2000 05:29:46 GMT
--------
> Are there any tricks to making hash browns (shredded & fried potatoes)?
I just happened to make some this evening! Grate your potatoes and squeeze the liquid into the sink. Make sure the pan and oil are hot. I use a nonstick, works great. Don't turn them until they are very brown on one side, then turn them all at once. They should turn out great!
From: John Jensen (jjens at primenet.com)
Date: 13 Dec 2000 01:35:53 GMT
--------
UnaBonger writes:
: Are there any tricks to making hash browns (shredded & fried potatoes)? I
: thought it would be as simple as shredding a potato and putting it in a hot
I just read the other messages, and I guess I make a different style. I like 'em fluffy. I wash, puncture, and microwave some russet potatoes the night before. Cool and refrigerate overnight. Grate into non-stick pan the next morning with a little butter and pepper. Cook over medium-low heat until golden brown on one side. Shake and flip the whole pan of hash-browns to the other side, impressing onlookers (and occasionally the dog).
They go great with a steak as well.