"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Thread Tools Display Modes
Old 03-11-2005, 04:24 PM   #1
Join Date: Mar 2005
Location: Auckland, New Zealand
Posts: 58
Hash Browns

Hi all

Do any of you have a good, tried and tested recipe for Hash Browns? The ones I've tried never seem to come out right.

Thanks in anticipation

Life's too short......so live a little
TheHummer is offline   Reply With Quote
Old 03-11-2005, 05:53 PM   #2
Master Chef
crewsk's Avatar
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Moved to Vegetables.
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 03-11-2005, 07:58 PM   #3
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Hummer - you can grate or cube the potato - the key is plenty of salt and pepper - caramelize some onions along with the potatoes. Nature's Seasoning is great on hash browns too.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 03-15-2005, 06:11 PM   #4
Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
hummer, I usually partially roast a potatoe and chill in fridge overnite. Then shread or slice thin and saute in pan of butter with either EVOO or vegetable oil. I usually dust potatoes with garlic powder and onion powder and paprika. If you use fresh onions to saute, the potatoes take longer to brown becuase of the juices emitted by the onions, which is why I use the powder.
norgeskog is offline   Reply With Quote
Old 03-17-2005, 03:04 AM   #5
Head Chef
Rob Babcock's Avatar
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,323
A couple of tips for getting good hash browns:

1. After you shred/grate the potatoes, place them in the center of a clean towel, then roll it up and wring it out. This will get most of the liquid out, giving you nice, dry spuds that will brown better.

2. Use a lot of oil. Most of it will run off anyway, so you won't end up with greasy browns. But fat is necessary to brown them properly.

3. Get the pan or griddle hot before putting the spuds on.

4. DON'T FIDDLE AROUND WITH THEM! So often people succumb to the urge to monkey around with them or move 'em, but don't. Let them be until they form a nice crust. Then you can gently move them around to keep them a nice hot spot.

5. Turn them only once.

Aside from that, I like lots of onions in mine and I season them with S&P before cooking.
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 03-22-2005, 08:21 PM   #6
Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
Soak fresh shredded potatoes in really cold water then squeeze out water and put on dish towel and get out more water make sure oil is hot the add potatoes cook until well browned then flip.Be sure to use a fair amount of oil. and cook till till done.
jpmcgrew is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 04:56 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.