How do you make a decent hash brown?!
Answers: I don't know if I got the spelling right but I'm referring to that fried potato covered with breading. Help! Have a nice day.
Once hash browns are fried, it looks like they have a breading on it. It could also be that you are referring to the deep fried potato wedges that McDonald's serve. These have no breading on them either. They are frozen shredded potato triangles that are cooked like french fries.
Try this recipe:
Peel and quarter several potatoes. Once they are cut, put them in a pan of cold water (completely covered) to prevent them from turning brown.
Bring a pot of water to a boil on the stove. Drop the potatoes in and set a timer for 8 minutes. Drain the potatoes well and refrigerate. When they are cold, grate them with the large holes of a cheese grater.
Put some clarified butter into a hot frying pan or griddle. Place the shredded potatoes onto the butter and sprinkle salt and pepper on them. Once they become crispy and brown, flip them and brown they on the other side. Serve.
Note: Clarified butter can be made by melting a pound of butter. Scrape off the foam on top. There will be a sediment on the bottom. Ladle out the clear butter into another container and discard the sediment. Clarified butter withstands heat better and doesn't burn as easily as melted butter.
(Par boiling the potatoes in boiling water prevents them from oxidizing and turning black)
I use my cheese grater and grate potatoes, then fry it up. add butter, salt and pepper for taste. cook until however you like them done.
Hash browns don't have a covering. Shred some potatos then brown them with butter in a frying pan. Eat and enjoy.
A had a hash brown in a german restraunt and it was called a rosti heres thte recipe
potato rosti
800g (about 4) Desire potatoes, peeled
2 eggs, lightly whisked
35g (1/4 cup) self-raising flour
1 tbs milk
Salt & ground black pepper, to taste
Method
Combine sour cream and cucumber and set aside.
To make potato rosti, coarsely grate the potatoes, place in a colander and rinse under cold running water. Drain well.
Place the potatoes on a dry tea towel and squeeze out all the moisture. Transfer to a bowl, add eggs, self-raising flour, milk and salt and pepper and stir with a fork until well combined.
Heat the light olive oil in a large non-stick frying pan over a medium to high heat. Using a large metal spoon, add 1/2 of the potato mixture to the hot pan in 2 separate spoonfuls and spread each to a patty about 12cm in diameter and 8mm thick.
Cook for 3-5 minutes each side or until golden and cooked through. Remove from pan and drain on a paper towel. Keep warm. Repeat with the remaining potato mixture to make 2 more rosti.
Place each rosti on a serving plate and top with spinach leaves, smoked salmon, then a spoonful of sour cream and cucumber mixture. Serve with lemon wedges.
boil the potato remove the skin after it cools then chop it up and fry it,that how i learn to do it in a restaurant
I don't use a breading or coating. I just thinly slice some quarted and peeled potatoes, then fry them in Bacon Fat for the flavor. I also dice an onion and then season with salt, pepper, paprika, parsley and sometimes sage and oregano. I guess techinically mine are home fries because I don't shred the potatoes. But then I don't have to clean the grater!
There is no breading on good fried hash browns, the trick is in the frying. Only turn hash browns once. Wait until the first side is a nice golden brown, then turn and brown the second side, for the same length of time.
Grate potato&squeeze out moisture well.
do you mean potato croquettes? mm those are nice too- its like mashed potato on the inside and crumbed on the outside? As for traditional hash browns, I par boil the potatoes, then dice them up. Their pretty sticky and a little bit rough at that point, then i squish them into an egg ring (metal ring for cooking) and fry them until golden!