Chief Longwind Of The North
Certified/Certifiable
Most people use russets to make their hash browns, and they work great. I prefer the flavor of Yukon Gold potatoes.
But they're waxy, and your hash browns will come out like glue.; is the normal response,
This is true, if you don't prep them carefully. It's also true of russet, white, or red rose, any kind of potato. Really good has browns require a bit of work but are delicious. I made them for the grandkids today. It was hard because I can't eat potatoes, and they looked, and smelled great. Here's the secret to great, crispy, well flavored potatoes; remove the starch, and water.
First, peel and wash them. Grate them on the coarse side of your box grater into a large bowl. Fill the bowl 3/4 full of water, and massage the shredded potato for about 30 seconds. Drain. Repeat the washing 2 to 3 times, until the water is clear after messaging the potato shreds. You have now removed most of the starch, the component that creates that pasty texture.
Pour the potatoes and water into a wire mesh strainer. give the a final rinse nder cold, running water. Let drain for 5 minutes. Dump the spuds back into the empty, dry bowl, and squeeze fist-fulls to get rid of more water. Por water out. Repeat. Water will both cause spatters with the hot oil, and prevent the potato from crisping.
Add a half tsp. of salt to the potatoes, both to season them, and to draw out more water. Finally, use a paper towel, or three to absorb as much liquids from the potatoes as is possible. Heat 2 tbs. cooking oil in an even heating skillet, over medium-high heat. When hot, lace 3 heaping tbsp., of potato into your pan, flattening to a 14" thickness, and shaping round, Fry without touching until you can see the sides just starting to brown (about 2 minutes). Flip and brown the other side. Flip one more time, and cook for 1 minute more.
Serve with bacon, sausage, or corned beef hash, and a fried egg. Condiments are your choice.
Seeeeya; Chief Longwind of the North
But they're waxy, and your hash browns will come out like glue.; is the normal response,
This is true, if you don't prep them carefully. It's also true of russet, white, or red rose, any kind of potato. Really good has browns require a bit of work but are delicious. I made them for the grandkids today. It was hard because I can't eat potatoes, and they looked, and smelled great. Here's the secret to great, crispy, well flavored potatoes; remove the starch, and water.
First, peel and wash them. Grate them on the coarse side of your box grater into a large bowl. Fill the bowl 3/4 full of water, and massage the shredded potato for about 30 seconds. Drain. Repeat the washing 2 to 3 times, until the water is clear after messaging the potato shreds. You have now removed most of the starch, the component that creates that pasty texture.
Pour the potatoes and water into a wire mesh strainer. give the a final rinse nder cold, running water. Let drain for 5 minutes. Dump the spuds back into the empty, dry bowl, and squeeze fist-fulls to get rid of more water. Por water out. Repeat. Water will both cause spatters with the hot oil, and prevent the potato from crisping.
Add a half tsp. of salt to the potatoes, both to season them, and to draw out more water. Finally, use a paper towel, or three to absorb as much liquids from the potatoes as is possible. Heat 2 tbs. cooking oil in an even heating skillet, over medium-high heat. When hot, lace 3 heaping tbsp., of potato into your pan, flattening to a 14" thickness, and shaping round, Fry without touching until you can see the sides just starting to brown (about 2 minutes). Flip and brown the other side. Flip one more time, and cook for 1 minute more.
Serve with bacon, sausage, or corned beef hash, and a fried egg. Condiments are your choice.
Seeeeya; Chief Longwind of the North
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