Griddle/Pan Fried: Hash Browns from scratch
Subject: Hash Browns from scratch
Newsgroups: rec.food.cooking
From: mpoconnor7 at aol.comnojunk (Michael O'Connor)
Date: 19 Mar 2003 03:31:36 GMT
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I've tried making hash browns from scratch, shredding fresh potatoes and cooking them in hot oil, but when I cook them up they get gummy in the middle. Any ideas for how to make them turn out perfect would be appreciated.
From: connieg999 at aol.com (ConnieG999)
Date: 19 Mar 2003 04:55:14 GMT
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I shred my own too. I find that a quick rinse under cold water will get rid of the excess starch.
After you put them in the oil, be sure to leave them alone until they're totally browned on one side before you turn them over.
From: Cuchulain Libby (hello at goodbye.org)
Date: Wed, 19 Mar 2003 05:13:21 GMT
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Mpoconnor7 wrote:
> I've tried making hash browns from scratch, shredding fresh potatoes and
> cooking them in hot oil, but when I cook them up they get gummy in the middle.
Boil the potatoes the night before. Shred the morning of.
-Hound
From: connieg999 at aol.com (ConnieG999)
Date: 19 Mar 2003 06:37:01 GMT
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Cuchulain Libby writes:
>Boil the potatoes the night before. Shred the morning of.
If you shred the potatoes, they shouldn't be boiled. You'd end up with mashed potatoes. Fresh shreds will be fine enough that they will cook through by the time the potatoes are browned.
If you're serving the potatoes diced or cubed and then fried, your advice to cook the night before would work fine.
From: guy at obstruction.com (Guy Middleton)
Date: 19 Mar 2003 13:08:36 -0500
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ConnieG999 wrote:
> If you're serving the potatoes diced or cubed and then fried, your advice to
> cook the night before would work fine.
I do this all the time -- boil the night before, then shred in the morning. It works with no problem.
The texture is better if you use "baking" potatoes, and shred in the food processor, rather than by hand.
From: Cuchulain Libby (hello at goodbye.org)
Date: Thu, 20 Mar 2003 00:27:00 GMT
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ConnieG999 wrote:
> If you shred the potatoes, they shouldn't be boiled. You'd end up with mashed
> potatoes.
'S how I saw 'em made in two places: IHOP as a busboy and right in front of me by two women who ran the best AM diner in the Valley.
-Hound which is all the proof I need
From: rosescripter at yahoo.com (Tony Lew)
Date: 19 Mar 2003 00:13:57 -0800
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Mpoconnor7 wrote:
> I've tried making hash browns from scratch, shredding fresh potatoes and
> cooking them in hot oil, but when I cook them up they get gummy in the middle.
> Any ideas for how to make them turn out perfect would be appreciated.
I've never made them myself, but when my mother makes them, she always rinses the shredded potatoes in water to get rid of some of the excess starch.
From: cristina (siena_us(REMOVE BEFORE SENDING) at libero.it)
Date: Wed, 19 Mar 2003 12:09:28 +0100
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Mpoconnor7 wrote:
> I've tried making hash browns from scratch, shredding fresh potatoes and
> cooking them in hot oil, but when I cook them up they get gummy in the middle.
> Any ideas for how to make them turn out perfect would be appreciated.
After you shred them, place them in cheesecloth or a clean kitchen towel and then twist until all of the liquid comes out. To me the potatoes come out much better than if rinsed.
From: John N. (news at nesselrode.com)
Date: Wed, 19 Mar 2003 07:44:11 -0600
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As others have said, shred and dry them on a towel.
I wonder if your oil is hot enough? Too cool oil will absorb into them spuds.
Don't make too large a clump of the taters or they won't get cooked through by the time the outside is brown. Also, too big a clump cools the oil leading to the absorption I mentioned above. When I do them they are pretty small clumps, say three inches in diameter, and fairly thin. I do them a few at a time. One of those meals where the chef doesn't get to eat until after the dogs are through.
From: nospam4me at notaol.com.invalid
Date: Wed, 19 Mar 2003 14:46:56 GMT
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Mpoconnor7 wrote:
>I've tried making hash browns from scratch, shredding fresh potatoes and
>cooking them in hot oil, but when I cook them up they get gummy in the middle.
>Any ideas for how to make them turn out perfect would be appreciated.
Some of the responses you've received are good. I found by placing my shredded potatos in an bowl of ice water just before frying adds much to the texture after they're fried.
From: Ophelia (Ophelia_castle at yahoo.co.ok)
Date: Wed, 19 Mar 2003 15:45:53 -0000
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nospam4me at notaol.com.invalid wrote in message
> Some of the responses you've received are good. I found by placing my
> shredded potatos in an bowl of ice water just before frying adds much
> to the texture after they're fried.
raw?
From: nospam4me at notaol.com.invalid
Date: Thu, 20 Mar 2003 15:28:26 GMT
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Ophelia wrote:
>raw?
Yes.
I peel them, grate them and plop them into a bowl of ice cubes and water for about 5 minutes. Drain them as best you can. (I liked the cheese cloth idea christina suggested) and go ahead and fry.
From: Ophelia (Ophelia_castle at yahoo.co.ok)
Date: Thu, 20 Mar 2003 16:12:07 -0000
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nospam4me at notaol.com.invalid wrote:
> I peel them, grate them and plop them into a bowl of ice cubes and
> water for about 5 minutes. Drain them as best you can. (I liked the
> cheese cloth idea christina suggested) and go ahead and fry.
Thank you
O :)
From: Gloria Puester (puester at worldnet.att.net)
Date: Thu, 20 Mar 2003 17:04:44 GMT
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Cripes, I keep reading this as "Hash Brownies from scratch."
I've been snowbound too long!
looking out at a 4 foot snowfall and 6-8 foot drifts
From: RoboCheese (RoboCheese)
Date: Thu, 20 Mar 2003 11:23:59 -0800
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Puester offered the following... :
> looking out at a 4 foot snowfall
> and 6-8 foot drifts
So basically, you're stuck. You've made the Hash Brownies and you're hangin' out in front of a fireplace. Surfing the net.
I WANNA PARTY WITH YOU!!!!!!! (Boooohoooooooohoooooo!)
From: Scott (Heimdall at spamless.invalid)
Date: Thu, 20 Mar 2003 16:13:56 GMT
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I don't make hash browns per se, but I fry grated potatoes for other purposes. I've had the best results by squeezing the shredded potato, clump by clump. A surprising amount of water comes out, even though I haven't soaked them.
From: Blair P. Houghton (b at p.h)
Date: Fri, 21 Mar 2003 04:03:09 GMT
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Scott wrote:
>I don't make hash browns per se, but I fry grated potatoes for other
>purposes. I've had the best results by squeezing the shredded potato,
>clump by clump. A surprising amount of water comes out, even though I
>haven't soaked them.
Salad spinner?
From: Dawn (d.duperault at aol.com)
Date: Wed, 19 Mar 2003 14:40:31 -0600
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nospam4me at notaol.com.invalid wrote:
> Some of the responses you've received are good. I found by placing my
> shredded potatos in an bowl of ice water just before frying adds much
> to the texture after they're fried.
Shred them into a bowl of iced and salted water. This will keep them from turning brown before they are cooked, particularly if you are shredding a number of potatoes to feed a family. You can also shred them into iced water hours ahead of time to avoid all that last minute preparation. They'll suck up a little salt, too, which potatoes seem to need sometimes. Give them a spin in the old salad spinner before putting them into the frying pan. I find it easier to get them out of that than off a damp kitchen towel.
From: Dimitri (dimitri_c at prodigy.net)
Date: Wed, 19 Mar 2003 15:53:07 GMT
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Mpoconnor7 wrote:
> I've tried making hash browns from scratch, shredding fresh potatoes and
> cooking them in hot oil, but when I cook them up they get gummy in the middle.
> Any ideas for how to make them turn out perfect would be appreciated.
There are several points:
1. After shredding rinse and wash the potatoes in a colander or similar device.
2. Press out an much excess water as possible or blot with a dish or paper towels.
3. At this point salt and pepper if you like tossing to coat the potatoes.
4. Use a large or heavy pan and bring the pan to heat.
5. Add the cooking oil and wait a few moments to allow the oil to heat.
6. Add the potatoes and spread lightly using a fork or spatula so you do not disturb the potatoes on the bottom.
7. Never press the potatoes with the spatula.
8. Allow the potatoes to cook undisturbed for several minutes (this step will take some patience and practice until you get to know your pan. (Hello Pan how do you do?)
9. Gently lift a corner to see how the potatoes have browned.
10. If you are able loosen the potatoes and flop the pan full (over the sink till you get the hang of it) or flip using 2 spatulas.
*note - the mushy center comes from 2 areas - using too little oil and/using a pan that does not distribute the heat evenly.
Have fun.
From: mpoconnor7 at aol.comnojunk (Michael O'Connor)
Date: 19 Mar 2003 17:28:46 GMT
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Thanks for your suggestions. I went to a few cooking websites and they recommended soaking them in ice water for a few minutes then draining them well so I'll try that next time.
From: John N. (news at nesselrode.com)
Date: Wed, 19 Mar 2003 12:59:04 -0600
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Mpoconnor7 wrote:
> Thanks for your suggestions. I went to a few cooking websites and they
> recommended soaking them in ice water for a few minutes then draining them well
> so I'll try that next time.
What about soaking in water is supposed to keep them from getting mushy?
I think that guy that posted earlier about oil temp and small clumps was right on the money.
From: Nancy Young (qwerty at mail.monmouth.com)
Date: Wed, 19 Mar 2003 14:54:36 -0500
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John N. wrote:
> What about soaking in water is supposed to keep them from getting mushy?
I imagine it washes some starch away.
From: Dawn (d.duperault at aol.com)
Date: Wed, 19 Mar 2003 14:42:52 -0600
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John N. wrote:
> What about soaking in water is supposed to keep them from getting mushy?
Rinsing removes a lot of the starch from the potato shreds, keeping them from turning into glue.
From: sandynne at aol.com (Sandy n ne)
Date: 20 Mar 2003 05:27:31 GMT
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To make perfect hashbrowns, shred raw potatoes, put into a collander, rinse under very cold water. Lay a clean dishcloth on the counter, and dump the shredded potatoes onto it, spread them out. Let them drain for a couple minutes (but not much longer or they will turn brown). Sprinkle them with salt and pepper. Heat up oil in a skillet, when it is hot, dump all the potatoes in at once, and then put a lid on the skillet. Don't touch it for at least a couple minutes. Let it get golden brown on one side. Now, divide the skillet into 4 sections, and turn each section carefully. When they are brown on the other side they are done.
Now you can also dice up an onion and cook that up with the hash browns. My mother use to also make her hashbrowns fried in bacon drippings, and that was really good too, although if you do that, don't salt the potatoes, because then they will be way to salty.
Sandra
From: Kendall F. Stratton III (k3 at (86_THE_SPAM)maine.rr.com)
Date: Thu, 20 Mar 2003 12:07:39 -0500
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I ain't even read the replies yet... someone else here has pro'bly already
given you the advice that I'm gonna give...
Use a big, starchy 'tater... Russets or Yukon Golds... wash 'em thoroughly... don't waste 'yer time peeling them... lots of nutrients in the skins... Shred the 'taters with your favorite mandolin or V-slicer, or them-there cheapo graters that 'ya find at Wal*Mart. Dump the shredded 'taters in ice-cold water and rinse thoroughly... drain 'em well... toss 'em into cheesecloth or your favorite *clean* kitchen towel and sqeeze 'da Hell of 'em 'til there ain't no water dripping from the rag. You want them nice & dry.
Preheat your cast-iron skillet in the oven (while preheating it for Wild, Maine blueberry muffins) while letting the 'taters "dry out".
Remove the cast-iron skillet from the oven (while the BB muffins are baking) and place it on the stovetop on high...
Add a drizzle of veggie oil (or a thick spray of your favorite non-stick spray) to the cast-iron skillet... a dollop of butter... the shredded 'taters... S&P... and a few shakes of Onion Powder, Garlic Powder, and Paprika.
Smooth the 'taters out so that they cover the bottom of the CI skillet and let 'em cook on high 'til them's get nice & golden brown. Not that every cook can do it, but if 'ya can, turn the whole thing over and brown the other side -- Don't worry if 'ya break/screw things up... they'z gonna be all broken up in the end anyway. Just do you best to keep "browning" all sides of all strands of the 'tater. When both sides are nice 'n crispy brown, start breaking things up and continue to cook on med-high 'til they's just like 'ya want 'em.
IMHO, these are the perfect "Hash Browns"!!!!!!!!!
Mmmmmmmmmmmm!!!