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Subject: Hash Browns???
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.
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
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
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
: 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
They go great with a steak as well.
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