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Old 09-02-2006, 02:55 PM   #31
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Quote:
Originally Posted by cliveb
:but I won't, and am wearing my body armour for any flying debris which may come my way...
You know us!!!!!!!!

I guess I make my hash browns fairly thin - the middle always gets done. I hate it when the onions don't get done!! But most hash browns around here are just made with salt and pepper - no onions. Our cubed potatoes, with onion and sometimes peppers are called homefries. Theres nothing better than a batch of these all caramelized and crispy brown!!!.
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Old 09-02-2006, 09:43 PM   #32
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how deep should the oil be?
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Old 09-02-2006, 10:06 PM   #33
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Quote:
Originally Posted by MERTON
how deep should the oil be?
Opinions will differ here, but I put roughly one tablespoons fat for each potato. Half butter and half oil is a nice mix.
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Old 09-03-2006, 02:26 AM   #34
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Just enough oil so it doesn't "fry" or "sautee" but enough so it has the chance to brown and actually cook. The hard part about doing this initially is potatoes soak up a lot of oil. Be sure and start off with a cold skillet. Let it heat heat. Add your butter/oil combination, let that heat up then add your shredded potatoes. Use skilletlicker's method and you should be ok. If you notice the potatoes are not actually cooking, but just browning too much, add a bit of oil by holding up an edge of the hashbrowns and add some butter/oil to the underneath side.
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