Making hashborwns.........?!
so i was wondering if i should use cooked potatoes!. and how i would hold them together once i shred them!. any help is much appreciated!. thanksWww@FoodAQ@Com
Answers:
Emily's Famous Hash Browns --
"Good old fashioned restaurant-style hash browns!. Perfect with hot pepper sauce and ketchup!"
INGREDIENTS
2 medium russet potatoes, shredded
1/2 medium onion, finely chopped
1/4 cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste
DIRECTIONS
Rinse shredded potatoes until water is clear, then drain and squeeze dry!. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed!.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat!. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer!. Cover the whole bottom of the pan, or make separate piles like pancakes!. Cook until nicely browned on the bottom, then flip over and brown on the other side!. It should take at least 5 minutes per side!. If you are cooking them in one big piece, it can be cut into quarters for easier flipping!.
Remove from pan, and drain on paper towels!. Season with salt and pepper and serve immediately!. Www@FoodAQ@Com
"Good old fashioned restaurant-style hash browns!. Perfect with hot pepper sauce and ketchup!"
INGREDIENTS
2 medium russet potatoes, shredded
1/2 medium onion, finely chopped
1/4 cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste
DIRECTIONS
Rinse shredded potatoes until water is clear, then drain and squeeze dry!. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed!.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat!. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer!. Cover the whole bottom of the pan, or make separate piles like pancakes!. Cook until nicely browned on the bottom, then flip over and brown on the other side!. It should take at least 5 minutes per side!. If you are cooking them in one big piece, it can be cut into quarters for easier flipping!.
Remove from pan, and drain on paper towels!. Season with salt and pepper and serve immediately!. Www@FoodAQ@Com
This one is easy and yummy:
INGREDIENTS:
* 4 cups cold cooked potatoes, chopped
* 1 tablespoon minced onion (optional)
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 cup milk
* 3 tablespoons butter
PREPARATION:
Combine the potatoes, onion, salt, pepper, and milk!. Melt butter in a large heavy skillet over medium heat!. Do not let burn!. When butter is hot, add potato mixture!. Press down firmly!. Reduce heat and fry slowly until bottom is golden brown!. Do not stir!. Turn carefully or put under broiler to brown the other side!.
Serves 4!.Www@FoodAQ@Com
INGREDIENTS:
* 4 cups cold cooked potatoes, chopped
* 1 tablespoon minced onion (optional)
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 cup milk
* 3 tablespoons butter
PREPARATION:
Combine the potatoes, onion, salt, pepper, and milk!. Melt butter in a large heavy skillet over medium heat!. Do not let burn!. When butter is hot, add potato mixture!. Press down firmly!. Reduce heat and fry slowly until bottom is golden brown!. Do not stir!. Turn carefully or put under broiler to brown the other side!.
Serves 4!.Www@FoodAQ@Com
The starch in potatoes is a sort of natural glue!. When you fry the potatoes, you make the moisture in them sweat out, and some of the starch comes along for the ride!. The process of shredding them up also releases some water -as you'll see when you shred them!. So, the trick here is to fry them up golden brown WITHOUT letting them stick to the pan!.
And the way to do that is to make sure that the fry oil or butter is already nice and hot when you put in the shredded potatoes!. Initially, you'll stir them around a bit to get them coated with the oil!. Turn them once or twice!. Then turn the heat down and push all the potatoes into a mound in the middle of the pan, and pat the pile here to make a compact heap of taters about 1/2 inch or so thick!.
Then, LEAVE THEM ALONE on low heat for 6 or 8 minutes!. Come back, scoop up that whole pile and turn it carefully to keep it all together!. Pat the pile down a bit, then 6 or 8 more minutes -and that's it!.Www@FoodAQ@Com
And the way to do that is to make sure that the fry oil or butter is already nice and hot when you put in the shredded potatoes!. Initially, you'll stir them around a bit to get them coated with the oil!. Turn them once or twice!. Then turn the heat down and push all the potatoes into a mound in the middle of the pan, and pat the pile here to make a compact heap of taters about 1/2 inch or so thick!.
Then, LEAVE THEM ALONE on low heat for 6 or 8 minutes!. Come back, scoop up that whole pile and turn it carefully to keep it all together!. Pat the pile down a bit, then 6 or 8 more minutes -and that's it!.Www@FoodAQ@Com
I prefer using raw potatoes:
Crispy Hash Browns Recipe
Ingredients
3 Tbsp olive oil
1 lb Russet baking potatoes, peeled and grated
Salt and pepper
Equipment needed:
Large frying pan (at least a 9" diameter bottom)
Potato ricer
Method
1 Heat 3 Tbsp of olive oil in a large frying pan on medium high heat!.
2 While the pan is heating, squeeze out as much moisture as you can from the grated potatoes!. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer!. You just press out the moisture!. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes!.
3 When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan!. The potatoes should not be too thick in any one place, no more than a half inch thick!. Sprinkle some salt and pepper on the potatoes!. After a few minutes, lift up one edge of the potatoes and see how done they are!. If they have fried to a golden brown they are ready to flip!. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip!. Continue to cook until they are golden brown on the bottom!.
Serves 4!.
or like this:
INGREDIENTS
8 large russet potatoes, peeled
4 tablespoons butter
1 tablespoon salt
1 teaspoon ground black pepper
DIRECTIONS
In a large saucepan, cover potatoes with water!. Bring water to a boil and cook until tender, about 20 minutes!. Let cool in refrigerator overnight!.
The next morning, heat butter in a large skillet or frying pan!. Shred potatoes and add to pan!. Season with salt and pepper!. Cook until golden brown on bottom, flip and brown on other side!.
Www@FoodAQ@Com
Crispy Hash Browns Recipe
Ingredients
3 Tbsp olive oil
1 lb Russet baking potatoes, peeled and grated
Salt and pepper
Equipment needed:
Large frying pan (at least a 9" diameter bottom)
Potato ricer
Method
1 Heat 3 Tbsp of olive oil in a large frying pan on medium high heat!.
2 While the pan is heating, squeeze out as much moisture as you can from the grated potatoes!. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer!. You just press out the moisture!. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes!.
3 When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan!. The potatoes should not be too thick in any one place, no more than a half inch thick!. Sprinkle some salt and pepper on the potatoes!. After a few minutes, lift up one edge of the potatoes and see how done they are!. If they have fried to a golden brown they are ready to flip!. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip!. Continue to cook until they are golden brown on the bottom!.
Serves 4!.
or like this:
INGREDIENTS
8 large russet potatoes, peeled
4 tablespoons butter
1 tablespoon salt
1 teaspoon ground black pepper
DIRECTIONS
In a large saucepan, cover potatoes with water!. Bring water to a boil and cook until tender, about 20 minutes!. Let cool in refrigerator overnight!.
The next morning, heat butter in a large skillet or frying pan!. Shred potatoes and add to pan!. Season with salt and pepper!. Cook until golden brown on bottom, flip and brown on other side!.
Www@FoodAQ@Com
Russets are probably easiest and most people have ‘em around!. I don’t pre-cook the potatoes for hash browns because it’s thin enough, though for thicker home fries you might want to try that!.
You can use either butter, oil, or cooking spray… but you should probably use at least something to prevent sticking and help browning!. On my cast iron flat grill I’ve gotten away with using very little oil or cooking spray!. If you’re using a pan, try using a non-stick surface one first… it’ll allow you to use less oil!. Butter really makes the potatoes brown nicely, however, so you might want to experiment!.
Peel and wash the potato(es)!. Heat up the pan/griddle and oil/butter it!. Meanwhile, grate the potato finely!. What I like to do is put the grated potato in a paper towel or cheesecloth and squeeze the heck out of it!. A considerable amount of water will drain out!.
Scatter the potatoes on the grill and cook until brown on one side!. Try and always keep the potatoes spread thinly instead of clumped up together!. Flip it with a spatula and cook until desired doneness is achieved!. Salt and pepper to taste!.
Www@FoodAQ@Com
You can use either butter, oil, or cooking spray… but you should probably use at least something to prevent sticking and help browning!. On my cast iron flat grill I’ve gotten away with using very little oil or cooking spray!. If you’re using a pan, try using a non-stick surface one first… it’ll allow you to use less oil!. Butter really makes the potatoes brown nicely, however, so you might want to experiment!.
Peel and wash the potato(es)!. Heat up the pan/griddle and oil/butter it!. Meanwhile, grate the potato finely!. What I like to do is put the grated potato in a paper towel or cheesecloth and squeeze the heck out of it!. A considerable amount of water will drain out!.
Scatter the potatoes on the grill and cook until brown on one side!. Try and always keep the potatoes spread thinly instead of clumped up together!. Flip it with a spatula and cook until desired doneness is achieved!. Salt and pepper to taste!.
Www@FoodAQ@Com
You can use them fresh (raw) or cooked but if you cook them do NOT cook them as far as a baked potato if you plan on shredding them!.
There are different styles hashbrowns!. Shredded, or cubed, shaped or loose!.
I like to use fresh potatoes for shredded!. I peel and shred them then soak them in water!. Drain, and dry well!. I even put them bewtween 2 layers of clean dish towels!. Then I fry up in some oil or butter!. Jst remember potatoes cook down so even though you make start with an overflowing pan of has browns you will only end up with servings for 2!.
To make the cubes hash browns (or cowboy hash browns where I am from) I like to start with a cooked potato!. Peel the skin, chop and fry up in butter or oil!. This allows them to just brown and heat thru in the middle with out having to worry about if they are cooked in the middle!.
And no matter where I eat them or what style I love a little melted cheese on top!!!
If you are looking for shaped hashbrown in the patty form then adding the egg and flour as listed above you work just fine!.Www@FoodAQ@Com
There are different styles hashbrowns!. Shredded, or cubed, shaped or loose!.
I like to use fresh potatoes for shredded!. I peel and shred them then soak them in water!. Drain, and dry well!. I even put them bewtween 2 layers of clean dish towels!. Then I fry up in some oil or butter!. Jst remember potatoes cook down so even though you make start with an overflowing pan of has browns you will only end up with servings for 2!.
To make the cubes hash browns (or cowboy hash browns where I am from) I like to start with a cooked potato!. Peel the skin, chop and fry up in butter or oil!. This allows them to just brown and heat thru in the middle with out having to worry about if they are cooked in the middle!.
And no matter where I eat them or what style I love a little melted cheese on top!!!
If you are looking for shaped hashbrown in the patty form then adding the egg and flour as listed above you work just fine!.Www@FoodAQ@Com
I agree with the above poster's method!. Use raw potatoes and the egg and flour helps bind them together!. A little chopped sweet onion mixed in is heavenly!.
Most important - if you want them to actually brown you need to squeeze as much water out of the shredded potatoes as possible, otherwise they just steam!. Www@FoodAQ@Com
Most important - if you want them to actually brown you need to squeeze as much water out of the shredded potatoes as possible, otherwise they just steam!. Www@FoodAQ@Com
I cook my russet potatoes first by boiling them or baking them!. Then peel and shred in a food processor or by hand on a grater!. I heat a little oil and butter in a skillet and when hot place the potatoes in and let brown!. Leave them alone so they can get nicely brown!. Then turn them and let them brown on the other side!. If you want onions in them cook them a a separate skillet just until soft and stir them in just before serving!.Www@FoodAQ@Com
i do it with raw potatoes, shred them corsly, don't even bother pealing them - mix in an onion shreded (or onion pouder), salt/pepper or whatever you fancy, mix in one egg and a bit of flour and fry on med!. heat in vegetable oil until golden brown, turn carefully and brown the other side!. (it's called roestli in switzerland)Www@FoodAQ@Com
You do need a base such as eggs or oil to hold them together!. See on-line recipeWww@FoodAQ@Com