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OfflineNationofStrangers
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Registered: 09/25/03
Posts: 515
Loc: Austin TX
Last seen: 8 years, 2 months
Hashbrowns
    #2193193 - 12/20/03 06:07 PM (13 years, 6 months ago)

Ok so i am a great fan of hashbrowns but could never get them cooked just right, so i consulted my cousin who is a famous chef... heres the deal, i know i shouldnt be giving out the secert recipe but its to good to keep to myself.

NoS

OK, first I hope you're using cooked potatoes. The refrigerated ones
in the pouches are very good, or grate cold baked or boiled potatoes.
I don't recommend frozen ones.
Pour a good 1/16 inch of oil into your pan & heat about halfway
between medium & high. When a drop of water splatters, it's hot
enough.
Add the potatoes. With a spatula, push in the edges to form a
cohesive patty, but don't compress the upper surface. Turn the heat
down just a tich- you don't want them to brown too fast. Salt them
liberally now & add a little pepper. They should be sizzling quietly
& just starting to brown. (HERE'S THE SECRET!) By now, if you didn't
start with too much oil, you're not seeing any oil around the edges.
Droozle a VERY thin stream of oil around the edge of your patty &
over the non-compressed top surface. Give the oil a chance to seep
down to the pan surface & start sizzling the potatoes. Start
cautiously lifting the edges of your patty to see how the browning is
progressing. When you see the desired golden color & it's browned
enough to start holding together, you can start turning it, either as
a whole patty or in segments.
At this point use your own good sense as to whether you need to
droozle any more oil to brown the second side. Hash browns take quite
a bit of oil, but you don't want to be deep frying them. If they're
frying against unoiled pan, they will darken too fast, but you don't
want them oozing grease when they're done. The secret is in judicious
application of oil & not frying them too hot. GOOD HASH BROWNS TAKE
TIME (& LOVE) TO PREPARE.
I forgot to mention that your initial potatoes should be close to 3/4
inch thick; they'll cook down to around 1/2 inch. Great hashbrowns
need that golden crust on two sides of a mass of mealy, melting
potato.
IF you care to add onions and maybe peppers to the hash browns, the
time to do it is when you salt & pepper them. Sort of pooch them down
into the potato.
If you hadn't guessed, hashbrowns are near & dear to my heart. There
used to be a joint in Des Moines that had the best breakfasts ever,
mainly due to their hash browns. I used to sit at the counter & study
the grill cook as he cooked the potatoes. I think I've told you
everything I know that can be put in writing--the rest just takes
practice & dedication. Let me know how it goes.


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InvisibleLeViTY
I missed theark.

Registered: 10/10/02
Posts: 1,988
Loc: CA
Re: Hashbrowns [Re: NationofStrangers]
    #2193203 - 12/20/03 06:14 PM (13 years, 6 months ago)

Quote:

NationofStrangers said:
I forgot to mention that your initial potatoes should be close to 3/4
inch thick; they'll cook down to around 1/2 inch. Great hashbrowns
need that golden crust on two sides of a mass of mealy, melting
potato.





If I grate the potatoes, they probably won't be that thick. Does it matter?


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OfflineNationofStrangers
Beeeeyah!!!!

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Registered: 09/25/03
Posts: 515
Loc: Austin TX
Last seen: 8 years, 2 months
Re: Hashbrowns [Re: LeViTY]
    #2193226 - 12/20/03 06:28 PM (13 years, 6 months ago)

no just be more careful you dont burn them. :smile:

NoS


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InvisibleAhab McBathsalts
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Registered: 11/25/02
Posts: 19,214
Loc: BC
Re: Hashbrowns [Re: NationofStrangers]
    #2193977 - 12/21/03 04:14 PM (13 years, 6 months ago)

oh, man i thought it said hash brownies. Damn i gotta learn to read.


--------------------
"Nobody exists on purpose. Nobody belongs anywhere. Everybody's going to die."


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InvisibleKthxBye
bandito furioso

Registered: 04/03/02
Posts: 1,197
Loc: bottom of the noob barrel
Re: Hashbrowns [Re: NationofStrangers]
    #2208117 - 12/29/03 06:05 PM (13 years, 5 months ago)

I too am a hashbrown enthusiast though perhaps not to your level...what do you think of the ones at waffle house?


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I know what he wants: a drag of smooth tobbacco blended with the finest Turkish Turkweed. Here, have a toke on me you dumb beast.


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InvisibleBadEnglish
Chief Of Staff

Registered: 12/03/03
Posts: 369
Re: Hashbrowns [Re: NationofStrangers]
    #2212542 - 12/31/03 10:16 PM (13 years, 5 months ago)

You would love the rest thats by my house.Its called the OK corral.Its way up in the country so we only go for bfast when we go fishing but anyway they are famous for their hashbrowns.They have over 20 different flavors.I usually get thegarlic and cheese ones.loaded up with fresh garlic and they have cheese in them and melted on top.I love them,you can also have white gravy put over them.
oh yeah if you wanna grate enough potatoes for a couple days so you dont have to mess with them again just grate them up and add a little vinager or lemon juice and it will keep them from turning brown and yucky.


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OfflineBrugman
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Registered: 05/17/01
Posts: 15,887
Loc: the land up over Flag
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Re: Hashbrowns [Re: BadEnglish]
    #2216910 - 01/03/04 05:45 PM (13 years, 5 months ago)

Quote:

BadEnglish said:
white gravy




:eek:


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InvisibleBadEnglish
Chief Of Staff

Registered: 12/03/03
Posts: 369
Re: Hashbrowns [Re: Brugman]
    #2217219 - 01/03/04 08:40 PM (13 years, 5 months ago)

Never had country Gravy?With Sausage in it?They even have it at Dennys.Its not my favorite but to each there own


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OfflineMadtowntripper
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Re: Hashbrowns [Re: BadEnglish]
    #4814222 - 10/17/05 02:11 AM (11 years, 8 months ago)

Mmmm. Just today I had an awesome breakfast of hash browns w/ onions and peppers and sausage and ham w/ country gravy on top and 2 over easy eggs busted over it.

OMG. It was so good. I was terribly hungover and it was just what I needed.


--------------------
After one comes, through contact with it's administrators, no longer to cherish greatly the law as a remedy in abuses, then the bottle becomes a sovereign means of direct action.  If you cannot throw it at least you can always drink out of it.  - Ernest Hemingway

If it is life that you feel you are missing I can tell you where to find it.  In the law courts, in business, in government.  There is nothing occurring in the streets. Nothing but a dumbshow composed of the helpless and the impotent.    -Cormac MacCarthy

He who learns must suffer. And even in our sleep pain that cannot forget falls drop by drop upon the heart, and in our own despair, against our will, comes wisdom to us by the awful grace of God.  - Aeschylus


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Invisibleafoaf
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Registered: 11/08/02
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Re: Hashbrowns [Re: KthxBye]
    #4816650 - 10/17/05 05:23 PM (11 years, 8 months ago)

Quote:

KthxBye said:
I too am a hashbrown enthusiast though perhaps not to your level...what do you think of the ones at waffle house?




they are worse than a pile of grilled vomit...

like everything else at the waffle house.


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All I know is The Growery is a place where losers who get banned here go.


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Offlinesnoot
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Re: Hashbrowns [Re: afoaf]
    #5968990 - 08/16/06 11:55 AM (10 years, 10 months ago)

haha yeah, hasbrowns are an art, no doubt. Some people like em a certain way, I like em crispy around the edges and slightly juicy towards the inards, also with a side of salso.


--------------------



I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -


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Invisibledaussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
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Re: Hashbrowns [Re: NationofStrangers]
    #5969982 - 08/16/06 06:04 PM (10 years, 10 months ago)

Quote:

NationofStrangers said:
Pour a good 1/16 inch of oil into your pan & heat about halfway
between medium & high. When a drop of water splatters, it's hot
enough.



Ii'm not a fan of that test, because all thats going to happen is splatter blazing hot oil on my stove and myself.


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