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Old 08-18-2007, 12:35 AM   #11
Senior Cook
my_psychosis's Avatar
Join Date: Sep 2006
Location: Iowa
Posts: 161
Thanks everybody. I'll try these and see which works for me. (repeats to self over and over I can make crispy hashbrowns. I can, I can)
P.S. you can to Auron.

“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
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Old 08-18-2007, 07:33 AM   #12
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Nicholas Mosher's Avatar
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Yup, grated raw potatoes. Then put them in cheesecloth and twist the ends... the water will pour out like crazy. I also do the same with grated onions. Use a dash of flour and an egg as a binder too along with some chives, mined garlic, salt, and pepper. Cast iron pan with 1/4" of oil around 375ºF. Add a lump to the pan and then flatten it out with the back of a spoon.

Water inhibits browning whether it's potatoes, burgers, or tofu.

Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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Old 08-18-2007, 11:41 AM   #13
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Location: USA
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of you could also just do what I do, dice the potatoes and onions and make homefries instead in a skillet :) The onion and potatoes still provide a good flavor but its allittle easier to get the crispyness you want.

"wok-a wok-a"
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