Griddle/Pan Fried: Hash Browns
Subject: Hash Browns
Newsgroups: rec.food.cooking
From: James D Carlson (jimbo2 at socket.net)
Date: Mon, 1 Oct 2001 21:23:16 -0500
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I am looking for a good recipe for hash browns from whole potatoes. I have tried steaming raw, shredded potatoes in the microwave so they are not so gummy before I fry them on the stove, but never have much luck. Any help would be appreciated.
From: decaro at ohsu.edu (Marcia DeCaro)
Date: Tue, 02 Oct 2001 16:11:52 GMT
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What works best for me is to boil the potatoes first and then cool them and then shred them and then fry them.
From: Michael Edelman (mje at spamcop.net)
Date: Tue, 02 Oct 2001 14:49:09 -0400
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Marcia DeCaro wrote:
> What works best for me is to boil the potatoes first and then cool them and
> then shred them and then fry them.
That's what a friend does in his restaurant. Every morning he has a pot of hot water going in which he parboils about as many potatoes as he thinks he'll need that day. The potatoes go from the pot to the grater to the griddle.
Me, I prefer to grate them, rinse them (to get rid of surface starch), drain them and then cook them. You get more distinct pieces and less of a mashed potato quality.
From: garyokada at yahoo.com (GaryO)
Date: 2 Oct 2001 11:18:45 -0700
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James D Carlson wrote:
> I am looking for a good recipe for hash browns from whole potatoes. I have
> tried steaming raw, shredded potatoes in the microwave so they are not so
> gummy before I fry them on the stove, but never have much luck. Any help
> would be appreciated.
It would seem that you would use a waxy potato to avoid the gumminess. That said, the best hash brown recipes that I've come across lately have all used Russet or Idaho. The trick is to soak-rinse the potato, using a bit of lemon to avoid discoloration if the potato is to sit for more than the briefest amounts of time. Whether you boil the potato first or not is a matter of choice. Do know that you can always get more potato flavor if you avoid pre-boiling.
From: John Jensen (jjens at primenet.com)
Date: 2 Oct 2001 22:52:05 GMT
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James D Carlson writes:
: I am looking for a good recipe for hash browns from whole potatoes.
Bake, microwave, or boil russet potatoes the night before and refrigerate overnight. Grate directly into a lightly buttered non-stick pan the next morning. You don't need to peel them. Just break them in the middle and grate from the inside out. The peel tends not to go through the grater. Cook on medium-low heat. Flip when golden-brown.