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Subject: Help! a potatoe is making a fool out of me!
From: Rick Hake <rd1[at]my-dejanews.com>
Date: Sun, 06 Sep 1998 07:38:06 GMT
Can some one out there tell me what the secret is to making hash browns
like you get in the resturant. I wind up getting shredded, gooey, dark
blue patty's that don't even come close to hash browns.
Thanks for the help.
From: dhmec[at]albatross.co.nz (Miche)
Date: 6 Sep 1998 09:44:24 GMT
After you've grated the spuds, rinse them well by putting them in a sieve
and running water through them, then dry them as well as you can. This
gets the excess starch out and stops them going blue/black and soggy.
From: Jeff <jtbarker[at]my-dejanews.com>
Date: Sun, 06 Sep 1998 16:43:59 GMT
If you shred the potatoes into a large bowl of cold water, the excess starch
will wash off. That's what is making it so gooey.
From: B. Burlingame <bburling[at]u.washington.edu>
Date: Sun, 6 Sep 1998 14:35:37 -0700
Try using leftover (already cooked) potatoes. I use baked,
boiled, or microwaved (quickest). I think most restaurants do it this way
to use up their potatoes from dinner the night before.
From: TJ <tsingh[at]gte.net>
Date: Sun, 06 Sep 1998 14:18:15 -0700
The breakfast joint I ran my feet off in the summer I was 17 boiled the
pot of potatoes until half done, and let them sit in the water all
night, cooling. In the a.m (and I mean a.m.) they were peeled, grated,
rinsed, and then refidgerated on plates. The real secret is a flaming
hot griddle with plenty of space and alot of oil. But you knew that.
I used it nuke mine, but now prefer 'homefries', which I also use nuked
From: Ivan Weiss <ivan[at]blaze.accessone.com>
Date: Sun, 6 Sep 1998 23:16:32 -0700
I make hash browns a *lot!* I use a cast iron frying pan and olive oil. I
quarter *raw* potatoes lengthwise and grate them in the Cuisinart, using
the round insert thingie so the shreds won't be too long. For every potato
I throw in 2 cloves of garlic.
When the oil is hot I throw in the potatoes. In fact, I grate the potatoes
while the oil is heating up. I mold them into a "pancake" that fits the
contours of the pan. I keep poking at it till the bottom gets crispy and I
can get my spatula under the potatoes and can flip them in one piece.
I get perfect hash browns every time. Use plenty of oil. Get your pan hot
before you add the oil, and get the oil hot before you add the potatoes.
A little hot sauce and a couple fried eggs on top, and some steeped black
coffee with a dash of chicory and you're ready to kick some major butt.
From: shaitan[at]macwhiz.com (Heather Allen)
Date: 07 Sep 1998 04:21:41 PDT
*snipped all the hash brown stuffs*
I used half baked potatoes... shred them with the KA grater attachment. I
agree with the poster who said to heat the pan, then heat the oil in the
If I know I'm going to be lazy and want hash browns on a weekend or
something, sometimes I will used fully baked potatoes and grate them, put
them into saver bags and flatten into single serving sized patties and
then vaccuum them up and toss in the freezer. Cook the same way.
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