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Old 02-02-2011, 11:10 PM   #1
kaneohegirl
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Default key to fresh hashbrowns?

anyone? Im trying to figure out how to make good fresh hashbrowns that arent too oily or under cooked or gluey in texture...
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Old 02-02-2011, 11:24 PM   #2
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Just the right amount of salt in the soak..,
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Old 02-02-2011, 11:53 PM   #3
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An old b/f of mine made the best hashbrowns.

Got a 5# bag of potatoes, like smallish russets. Peeled them and grated them right into a cast iron skillet with maybe 3T of oil in the pan.

They were ALWAYS perfect.
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Old 02-03-2011, 12:27 AM   #4
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Rinse fresh shredded, then pat them dry on a flour sack towel (paper towels stick)Toss with a bit of cornstarch, fry in a hot oiled skillet.The cornstarch seems to make them crispy.Also don't move them around too much.Let 'em sit and sizzle.Yum, haven't had them in quite awhile.
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Old 02-03-2011, 12:35 AM   #5
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My mother-in-law made the best hash browns by FIRST boiling the potatoes whole until just barely done, then peeling and grating. I put them in cold water to cool them quickly enough to handle, but they can cool just on the counter. This pre-cook reduces fry pan time to just enough to brown them in a teeny bit of bacon fat.
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Old 02-03-2011, 03:59 AM   #6
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Arrow

Make sure they are *dry*. Any water left in them from the rinse will screw them up.
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Old 02-03-2011, 09:29 PM   #7
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All I do is peel the potatoes, then shred them and squeeze all the water out with my hands. Fry in a skillet with oil.
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Old 02-03-2011, 09:45 PM   #8
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Quote:
Originally Posted by kaneohegirl View Post
hashbrowns that arent too oily
Fry in a high quality olive oil, or as a 2nd best canola oil, at a high temp. Don't use cornoil.
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Old 02-03-2011, 10:09 PM   #9
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Old 02-05-2011, 09:20 AM   #10
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All I do is peel the potatoes, then shred them and squeeze all the water out with my hands. Fry in a skillet with oil.
I forgot to mention onion. I like a lot of onion in my hashbrowns. In fact, that is what I had for breakfast this morning, along with eggs, wheat toast, cranberry/pomegranate juice; and a pear that I ate while cooking everything else.
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Old 02-05-2011, 09:53 AM   #11
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Yep like 06 says, drying is the key, with a hot oil..dont mess with them too much whilst cooking.
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Old 02-05-2011, 02:11 PM   #12
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hmmmm I think I may be cooking too much at one time... gonna try lesser amounts in the pan

oh and I LOOOOVE me some onion...
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Old 02-05-2011, 02:56 PM   #13
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I wash the taters, shred them, and then start them on fairly low heat in olive oil, covered. Once the taters are partially cooked, turn up the heat a bit and uncover them. Press down with a spatula to compress them. I like 'em crispy! I made some this AM!
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