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Staring back from the abyss ![]() |
No, it doesn't involve opening a bag of frozen ones. ![]() First, peel and shred your russet spud. Take the shredded spud, put in a bowl, and fill bowl with cold water. Swish the spuds around and drain. Repeat this step. After the second time, the water should be clear. This step removes the starches from the spuds. Then, place your rinsed spuds in a piece of cheesecloth (or tea towel) and squeeze like there ain't no tomorrow. Get all the water out of them. Then, add a goodly amount of olive oil and butter to the bottom of your frying pan and melt. Add your spuds and cover. Fry over medium/low for five minutes or until the edges are nice and browned. Flip and cook for another few minutes until the other side is golden brown (or however you like them). Remove to plate and cover with a goodly amount of pepper and some salt...or hot sauce or whatever you like. No more soggy nasty hashbrowns. Perfect every time. You're welcome. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | ||
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Green grass and high tides ![]() |
Nice "Practice like you want to play in the game" | |||
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Member![]() |
Yep, the secret is DRY shredded potatoes. Otherwise, they steam into a soggy mess. _________________________________________________________________________ “A man’s treatment of a dog is no indication of the man’s nature, but his treatment of a cat is. It is the crucial test. None but the humane treat a cat well.” -- Mark Twain, 1902 | |||
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Baroque Bloke![]() |
Re: “Add your spuds and cover.” I’m not convinced. The best hashbrowns I know of are made by my local Denny’s on Miramar Road. Golden goodness. Denny’s makes ‘em on the griddle, uncovered. Serious about crackers. | |||
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Raptorman![]() |
Bacon grease. Waffle House uses bacon grease. ____________________________ Eeewwww, don't touch it! Here, poke at it with this stick. | |||
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Staring back from the abyss ![]() |
I imagine a fella could do them uncovered. It does keep the splatter down though, and my stove is a PITA to clean. May have to try the bacon grease vs. EVOO/butter. That does sound tasty. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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Optimistic Cynic![]() |
Most breakfast foods are best cooked on a steel "flat top" griddle. Yes, like the ones they have in all the cheezy diners in the world. I agree that drying the exteriors of the shredded taters is key to preparation. But using a towel for such makes a little bit of a mess. Another way to do this is to heat them up in a microwave (30 seconds or so), and let them air dry. Prob. could do the same in a conventional oven or air fryer, not to the point of cooking them, just to get them warm enough to hasten the drying process. I have also done this in a fry pan before adding the oil. If you watch the short order cook at the diner, they will warm them on the griddle before adding the lube (which was also pre-heated in a pouring container on the same flat top). Some desperate/lazy cooks in a hurry have been known to use a heat gun, like for stripping paint, to expedite the drying process. This drives my wife crazy, another benefit of this technique. | |||
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Member |
Born and raised in Idaho. I agree with rinsing until clear but we always fried ours in butter and uncovered. Hashbrowns have been and always will be something I can eat for breakfast, lunch, or dinner or all three meals even on the same day. Rinsing is the important part FYI. | |||
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Edge seeking Sharp blade! |
No mention of onion in this entire thread threatens not only the legitimacy of this thread, but the entire forum. | |||
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Member![]() |
I AGREE! I will also throw a curve ball in here for those that may have never done this....sprinkle some white vinegar in the pan towards the end of them cooking. It REALLY wakes them up and adds alot of flavor. "It's gon' be some slow singing -n- flower bringing............ if my burglar alarm starts ringing" | |||
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Member |
Blasphemy...but I've never been a big fan of hash browns. Now home fries, on the other hand, could be eaten at all meals. Preferably in bacon grease but butter works fine, onion, and very light paprika. ____________ Pace | |||
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Drill Here, Drill Now![]() |
I'm curious as to why you're using both? Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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Run Silent Run Deep ![]() |
Lithuanian here…been making blinis since a kid. A finer grate over shredded but the same idea. Yes, add onion…yum. Sour creme is a must. _____________________________ Pledge allegiance or pack your bag! The problem with Socialism is that eventually you run out of other people's money. - Margaret Thatcher Spread my work ethic, not my wealth | |||
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Ammoholic![]() |
Butter tastes good, but has a low smoke point would be my guess. I am actually questioning the use of olive oil vs a more flavorless oil. Jesse Sic Semper Tyrannis | |||
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Optimistic Cynic![]() |
If you mean Sour Cream, I agree. The word "creme" is a marketing invention and not part of the English language. More to the point, it implies a non-dairy product. There is a vast gulf between good Sour Cream and run-of-the-mill SC (no offense bird man). I favor the Breakstone brand but I'm sure there are others out there. | |||
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blame canada![]() |
I use a salad spinner. Doesn't smash the potatoes. I've got a really good one, I pour the "spuns spuds" onto a paper towel, if it gets wet I spin them some more. Also, I keep rinsing until water runs clear. Definitely vital as you've stated. ~~~~~~~~~~~~~~~~~~~~~~~~~ "The trouble with our Liberal friends...is not that they're ignorant, it's just that they know so much that isn't so." Ronald Reagan, 1964 ~~~~~~~~~~~~~~~~~~~~~~~~~~ "Arguing with some people is like playing chess with a pigeon. It doesn't matter how good I am at chess, the pigeon will just take a shit on the board, strut around knocking over all the pieces and act like it won.. and in some cases it will insult you at the same time." DevlDogs55, 2014 ![]() ~~~~~~~~~~~~~~~~~~~~~~~~~~ | |||
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Staring back from the abyss ![]() |
Just flavor. I do like butter. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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Dances With Tornados |
For your consideration, Cowboy Kent Rollins says to use Clarified Butter. I reckon I'll try it that way. . | |||
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Member![]() |
I am definitely in! | |||
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Spread the Disease![]() |
Scattered, smothered, covered, diced, and green chile'd (NM only!). And now I'm hungry. ![]() ________________________________________ -- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. -- | |||
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