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Subject: Hash Browns???
Newsgroups: rec.food.cooking

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From: UnaBonger 
Date: Tue, 12 Dec 2000 03:09:13 GMT
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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...

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From: Leslie 
Date: Mon, 11 Dec 2000 21:09:50 -0700
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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.

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From: sam9991872[at]my-deja.com
Date: Tue, 12 Dec 2000 05:48:15 GMT
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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.

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From: "Martha Hughes" 
Date: Tue, 12 Dec 2000 05:29:46 GMT
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> 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!

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From: John Jensen 
Date: 13 Dec 2000 01:35:53 GMT
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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.


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