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Old 09-01-2006, 10:52 AM   #11
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I shread and then soak for a while in salt water. Drain and then fry. They get crispy just fine. I do them on my electric griddle so I can control the temp. The salt adds to the crunchiness. IMO.
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Old 09-01-2006, 10:54 AM   #12
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Great responses so far. One other key is to use a Idaho Russet potato they are lower in water content. Also I'm a firm believer in butter for its flavor and browning abilitity. Be patient and let them brown. I also like to use left over baked potatoes instead of boiling them. My other little secret for all baked or fried potatoes is to use Krazy Jane's Mixxed Up Salt and cracked black pepper as the seasoning.

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Old 09-01-2006, 02:29 PM   #13
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i tried cooking the frozen in a bag type this morning... they left a nasty mess on my skillet and were pretty much just mush. that was the water in them causing that, right?

and should the skillet be fully heated before i throw in the taters?
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Old 09-01-2006, 02:42 PM   #14
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I like cubed hashbrowns, more crusty goodness per cube than with shredded patties. I peel and cube my potatoes and cook in boiling water, six minutes after the water comes to a boil. Then fry in a combination of butter and oil. I usually add onions and peppers as the potatoes are frying.
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Old 09-01-2006, 03:16 PM   #15
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Quote:
Originally Posted by MERTON
and should the skillet be fully heated before i throw in the taters?
Yes
Quote:
Originally Posted by MERTON
i tried cooking the frozen in a bag type this morning... they left a nasty mess on my skillet and were pretty much just mush. that was the water in them causing that, right?
One way to get a mess in your skillet and mush on your plate is to drop the potatoes into a hot iron or stainless pan and then start moving them around with your spatula right away. When the potatoes hit the pan they stick and slowly form a delicious golden brown crust then release or unstick. This takes a couple minutes or so. If you fool with them too early the crust stays stuck to the pan instead of the hash browns.

I won't swear to this but I think the frozen hash browns are blanched before freezing.

When I've made hash browns from raw shredded potatoes I soaked them in a bowl 'til the water was clear, then refrigerated them, then dried them well. I think it's easier to boil them first and the result is more to my liking.

When I make cubed or sliced fried potatoes, while the whole potatoes are boiling, I saute the onions and peppers, then add them back to the skillet after the potatoes are crispy.
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Old 09-01-2006, 04:36 PM   #16
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When I was a kid ( and y'all know I'm older than dirt..LOL) my dad who worked in a Café in Colorado before I was born..( keep in mind he served 10 years in the Navy,( the Navy was before he met Mom) (was in the Merchant Marines during the 2nd war and the Korean war) But back to the spuds...

He always used Russets, grated them on a square grater, placed them in a clean dish towel and wrung them until dry. I haven't had any that good since then.
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Old 09-01-2006, 04:38 PM   #17
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Quote:
Originally Posted by Teleri
I like cubed hashbrowns...
Cubes are home fries, greated are hash browns.
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Old 09-01-2006, 04:45 PM   #18
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Andy, thanks for the salad spinner info that is a great tip.

Must respectfully disagree with your comment about cubed potatoes being homefries though. For us, homefries are wedges, hashbrowns are either cubed or grated and shaped into patties.
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Old 09-01-2006, 04:52 PM   #19
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That's OK Alix, I understand that you cannot be right about everything.
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Old 09-01-2006, 05:08 PM   #20
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Heeheehee...where is that smart arse smiley again?
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