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This Q is important. It's about food ... man food. Every respectable fast order cook can make hash browns. They taste great, look perfect next to sunny side up eggs, and make breakfast special. I cook up country fries just fine, but when it comes to hash browns, I might as well be making potato pancakes. What's the secret? Are Yukons better than Idahos?
Question by MLH. Uploaded on June 29, 2009
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Answers (10)
The secret is after you 'shred' them, nuke em' in the microwave for about 5 minutes to cook the potatoes, then brown them in the skillet. Keep a paper towel over them in the micro to help steam them, and to keep them from drying out too much. Hope this helps.
I heard the trick is to wash them before you put them in the oil. Be sure the oil is plenty hot so when the wet taters hit it it sizzles a lot and keeps them separated.
The simple secret that I have found is to use a lot of oil, pretty much deep fry them in the pan. If you use too little the don't cook in between the shreds and the cook together and stick like pancakes.
Use "butter" flavored oil too, that way they come out like "Waffle House".
I usually grill out on sat, so I alway cook a few extra potatoes for hashbrowns on sunday morning. I had the same problem till I started using cooked potatoes.
You can use partialy cooked potatoes, but I find that what works for me is to make sure that pan or griddle is big enough where you only really have to flip them once, when you start to stir them around they break apart.
I use yukon Gold potatoes and love
'em.
chedder cheese and onions
Rinse to remove the starchy juice that formed during shredding, dry on paper towel then fry in good old butter.
Agreed with jbird and + 1 for you sir!!!
Post an Answer
Use "butter" flavored oil too, that way they come out like "Waffle House".
The secret is after you 'shred' them, nuke em' in the microwave for about 5 minutes to cook the potatoes, then brown them in the skillet. Keep a paper towel over them in the micro to help steam them, and to keep them from drying out too much. Hope this helps.
I heard the trick is to wash them before you put them in the oil. Be sure the oil is plenty hot so when the wet taters hit it it sizzles a lot and keeps them separated.
The simple secret that I have found is to use a lot of oil, pretty much deep fry them in the pan. If you use too little the don't cook in between the shreds and the cook together and stick like pancakes.
I usually grill out on sat, so I alway cook a few extra potatoes for hashbrowns on sunday morning. I had the same problem till I started using cooked potatoes.
You can use partialy cooked potatoes, but I find that what works for me is to make sure that pan or griddle is big enough where you only really have to flip them once, when you start to stir them around they break apart.
I use yukon Gold potatoes and love
'em.
chedder cheese and onions
Rinse to remove the starchy juice that formed during shredding, dry on paper towel then fry in good old butter.
Agreed with jbird and + 1 for you sir!!!
Post an Answer