HASH BROWN RECIPE HOW TO

They shred easily, using either a food processor or box grater and fry up beautifully.

Am I biased because I live in Idaho? Perhaps. Note: Even if the patty doesn't stay together, you will still end up with deliciously crispy hash browns simply by tossing occasionally and allowing time for the hash browns to come to a golden brown between tosses.I’ve never met a potato I didn’t like, but for this recipe, a good ol’ Idaho Russet works best. If the idea terrifies you, then cut into quarters, and flip each quarter with a spatula. If the temperature of the pan and the oil/butter is just right, you should be able to flip the entire potato 'pancake' onto its top side in one motion. Step 8: Resist the temptation to stir or saute the hash browns until they have had time to crisp to a golden brown. Follow the same procedures, pan temperatures, etc as described in this lesson from Rouxbe Step 7: Add shredded potatoes, toss to coat and then spread to cover the bottom of the pan to a thickness of about 3/8ths of an inch. Step 6: Prepare your stainless steel saute pan following the instructions in this lesson, and add equal amounts of grapeseed oil and butter to the hot pan I don't like to squeeze the shredded potato to extract water as I like the shreds to remain completely separate. The potatoes may begin to turn color a little, but this won't matter as they will soon be crispy and golden. Step 5: While still in the strainer, dry potatoes with a large fan on high speed blowing through the strainer.

Step 4: Put shredded potatoes into a large strainer, rinse again, and allow to drain completely. Step 3: Rinse several times until water runs clear Step 2: Shred and soak shredded potatoes in a large pot of water. I will detail what I do for raw potatoes: I have done them very successfully with both raw and precooked or left over potatoes as long as the cooked potatoes aren't mushy and are stone cold from the refrigerator. I like the shredded hash browns the best of all. (Second worst hash browns ever - sorry mom!) leftover cooked potatoes (baked, or boiled), mushed with a fork and seasonings and fried. My mother used to make the worst fried potatoes ever and then chop them up and refry them to make the worst hash browns ever. There are probably more, but I have seen and tasted five different styles.ġ. Yummm! My wife was impressed - which is a very important component of my cooking!!Īs for shredded hash browns that Jude was asking about, I hope you don't mind me sharing my experiences with hash browns. Made these this morning simply following the guidelines of the lesson and the text recipe using raw russet potatoes that were beginning to sprout. Thanks Rouxbe for your patience and always take your time getting back to me because I know I'm very long winded and you all are very busy. I know Rouxbe knows the answer to this and probably knows the correct term, hopefully in French so I can impress my friends of the precise word for grated fried potatoes. Some say squeeze out all the starch, some say not to squeeze out all the starch. Seems simple enough, but the only hash browns I've gotten to come out relatively well are the ones in the frozen bag.

HASH BROWN RECIPE HOW TO

I would so LOVE for you to help me figure out how to do this. Glad I finally made it to the Northwest and we're speaking the same spud language and I'm guaranteed grated fried potatoes when ordering has browns off the local menus!Īnyway, I have tried to make fried/sauteed grated hash browns for 30 years with zero success. I have lived in 14 states and traveled to most the rest of U.S and parts of Canada and few places call what I call hash browns, hash browns.

Originally I'm from Illinois where actual hash brown potatoes are grated potatoes with a wonderful crust on the outside and nice and soft inside. This was extremely informative and helped me to understand why sometimes my sauteed cubed potatoes come out great (usually out of a frozen bag) and sometimes not so great (my own oil laden concoctions).

Hash brown recipe