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Old 08-31-2006, 11:33 PM   #1
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How do I make hashbrowns from potatoes?

how do i make hashbrowns from scratch? are there special machines that will shape the potatos for me?

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Old 08-31-2006, 11:53 PM   #2
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Generally, you can use a cheese grater to shred your potatoes. Then, you can saute them in oil till golden brown, making sure not to stir them around too much (so they stick together).

If you prefer a cubed hash brown, you can just dice the potatoes with a knife.
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Old 08-31-2006, 11:55 PM   #3
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I look forward to the reply's...
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Old 09-01-2006, 12:20 AM   #4
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An easy way to make shredded hash browns is to shred potatoes on a grater (put in a bowl of cold water if you need to make a lot), meanwhile heat up a good skillet with some oil, shortening or spray in it on medium to medium-high heat. Drain the shredded potatoes, put half in a layer over the bottom of the skillet, add some thinly sliced onions if wanted, season a bit (I like Schilling's "It's a Dilly"). Put the other half of shredded potatoes over the top, cover with a lid and let cook for about 10-15 minutes. Turn over and cook for another 10 minutes. I just cut this into wedges to serve.
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Old 09-01-2006, 12:25 AM   #5
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yup. this thread could be ended and these 3 posts could sum it up.......but I will add my $.02.


Make sure the pan is not too hot. use a ring mold to control shape. Use BUTTER(rendered bacon fat). A little shredded onion is a welcome addition.
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Old 09-01-2006, 12:43 AM   #6
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Here's how I do it but it's surely not the only way.

Boil Russets for about 20 minutes then rinse in cold water, peel, and shred on a box grater. For every potato add a a little salt & pepper and onion powder or a couple strokes of onion on the grater. Drop into shallow hot oil in a frying pan and don't fiddle with them for a couple/few minutes while a crust forms then unsticks on the bottom of the pan. Turn and cook for a couple/few more and they're done.

I also like cubed taters with onions a peppers but that's a different thing.
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Old 09-01-2006, 08:57 AM   #7
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The yet unmentioned key to great hash browns is to get as much water out of the grated potatoes as possible. Use either a salad spinner or, even better, wrap them up in a towel and twist to wring out the water.
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Old 09-01-2006, 09:57 AM   #8
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Quote:
Originally Posted by Andy M.
The yet unmentioned key to great hash browns is to get as much water out of the grated potatoes as possible. Use either a salad spinner or, even better, wrap them up in a towel and twist to wring out the water.
Thanks again, Andy M. This must be reason my hash browns never are real. Never have been told to do this. Who told you or did you just experiment? Look forward to having them over weekend when everyone wants big breakfast instead of everyday oatmeal.
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Old 09-01-2006, 10:03 AM   #9
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Quote:
Originally Posted by skilletlicker
Here's how I do it but it's surely not the only way.

Boil Russets for about 20 minutes then rinse in cold water, peel, and shred on a box grater. For every potato add a a little salt & pepper and onion powder or a couple strokes of onion on the grater. Drop into shallow hot oil in a frying pan and don't fiddle with them for a couple/few minutes while a crust forms then unsticks on the bottom of the pan. Turn and cook for a couple/few more and they're done.

I also like cubed taters with onions a peppers but thats a different thing.
that`s more or less the same way I do mine too :)
the uncooked method then yes, it must be wrung out well, but that`s usualy for potatoe rosti, assembled in something like a high walled cookie cutter (or even rings cut out of a tin can) and then cooked on a lower heat and for a little longer.
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Old 09-01-2006, 10:20 AM   #10
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We often slice up left-over baked potatoes to fry. I'll bet you could use them for hash-browns as well...either grated or cubed.
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