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Subject: Potato Crust?
Newsgroups: rec.food.cooking

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From: kwheless[at]rockland.net (Karen Wheless)
Date: Fri, 22 May 1998 01:48:03 GMT
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I have a recipe that calls for frozen hash browns to make a crust, sort
of like a quiche or pie crust.  However, I'd rather use fresh potatoes,
I haven't been able to find any decent-looking frozen hash browns at the
grocery.  The recipe says to just put the hash browns in the dish, and
add the filling.  But, I think I'll need to cook the raw pototoes first.
How long?  Can I bake them shredded in the pan (before adding the
filling), or do I have to boil them?  Whenever I try to make hashbrowns,
I always end up with hash mush because the potatoes overcook before I
shred them.  How long should I cook them so they still come out firm and
shreddable?

Thanks very much for the advice,

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From: cryambers[at]aol.com (pat)
Date: 22 May 1998 14:18:07 GMT
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Have you tried shredding them first?  You might be able to put them in
uncooked, but I would wonder what would hold them together.  Are you supposed
to add an egg or something for binding?  (Or do the frozen hash browns go into
the pie plate frozen together?)  If you'd rather use cooked potatoes, you could
probably substitute a mashed potato crust. (Or would that change the dish too
much?)

The recipe sounds interesting.  Could you post it?   

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From: kwheless[at]rockland.net (Karen Wheless)
Date: Fri, 22 May 1998 20:44:52 GMT
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> The recipe sounds interesting.  Could you post it?   

Here's the recipe, which I picked out as a good way to use up leftover
ham.  But I was afraid that the potatoes on the bottom would end up
soggy if they weren't cooked at all.  



Ham and Cheese Casserole

Amount  Measure Ingredient      Preparation Method
8       ounces  cream cheese    softened
1       cup     cream-style cottage cheese      
1       tablespoon      chives  snipped
1       teaspoon        basil   (dry)
1/2     teaspoon        paprika 
3       cups    frozen loose-pack hash brown potatoes   thawed
2       cups    cooked ham      cut in small cubes
1       cup     Mozzarella cheese       shre

Mix the cream cheese, cottage cheese and spices until well blended.  In
an ungreased 10x6x2" pan, place half of the hash browns.  Spread the
cream cheese over the top.  Sprinkle the ham cubes evenly over the
cheese and top with half of the mozzarella.  Top with the remaining hash
browns.  Bake at 400' for 35-40 minutes.  Sprinkle the remaining
mozzarella on top during the last two or three minutes, just until it
melts.  Serves 6-8.

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From: Liam 
Date: 23 May 1998 04:52:04 EDT
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> Ham and Cheese Casserole

I am familiar with this recipe - or at least one
very similar. What
you need is frozen hash browns that are cubed not
shredded. These are the ones that look like
Potatoes O'Brien (which you could use for extra
flavor). Try the OreIda brand, they are quite
good.

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From: A. Ferszt 
Date: Fri, 22 May 1998 10:07:35 -0700
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I always understood that hash browns were made from raw potatoes. I make
my potato pancakes (which could be considered a forerunner of hash
browns) from raw grated potatoes. There are a couple of dishes I make
with thinly sliced uncooked potatoes that go into the oven as is.
Probably if you can shred the potatoes finely (with a mandoline or food
processor) they can go on top and bake OK.


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