Making homemade hash browns

Foogoo · #1 01/02/2008, 12:42 AM

Who has done this successfully? The first time I tried it, it came out as a soggy patty of gray potato-cake. I assumed it was because I put too much oil. Today I tried it again with much less oil but got the same results. What am I doing wrong?

Is it not dry enough (I didn't rinse or dry the grated potato)?
Not cooking long enough?
Not enough trans fat?

der_wille_zur_macht · #2 01/02/2008, 08:15 AM

Dry potatoes, probably higher heat, and use a little butter in the oil. Butter browns far better than oil in these sorts of applications, just don't cook so hot that you burn the butter. Putting a little oil in with the butter will help in that respect, too.

dc · #3 01/02/2008, 08:23 AM

I always parboil and drain, then fry.

JokerGirl · #4 01/02/2008, 09:14 AM

Quote:

Originally posted by Foogoo
Who has done this successfully?
Not enough trans fat?

Try looking up a recipe for jewish potato latkes. You might find some helpful hints on how to do it. I would just dry the potatoes off myself.

Dwizm is right about using butter (not margerine... you never use margerine in cooking), but you'd need an awful lot to properly fry these, so stick with the oil.

Also, I'm not sure what you meant by trans fats.... there should never be any trans fats in any of your home cooking unless you're using margerine. The only way you get trans fat is with using hydrogenated oils.

der_wille_zur_macht · #5 01/02/2008, 09:47 AM

But trans fats are tasty! I add at least a pound or two to everything I cook.

I hardly ever make "real" hash browns. Instead, I just cube boiled potatoes and fry them in a skillet; or if I have leftover mashed, mix in some extra sour cream, flatten into pancakes, and fry.

Foogoo · #6 01/02/2008, 10:24 AM

Quote:

Originally posted by JokerGirl
Also, I'm not sure what you meant by trans fats.... there should never be any trans fats in any of your home cooking unless you're using margerine. The only way you get trans fat is with using hydrogenated oils.

I was just kidding

. But thanks for the tips, I will try them out tomorrow.

mattjfishman · #7 01/02/2008, 10:48 AM

I just grate my potatoes after washing them real good(I don't peel mine) put in a clean kitchen towel, squeeze as much water out as I can then put them into a skillet with about a quater inch of oil in it over medium heat. Speaking of hashbrowns I LOVE Waffle houses hash browns! Yummy!

Foogoo · #8 01/02/2008, 10:55 AM

Quote:

Originally posted by mattjfishman
with about a quater inch of oil in it over medium heat.

You need that much oil?? They don't get soggy?

mattjfishman · #9 01/02/2008, 11:15 AM

Well, that's how much I put. You coukd probably do less.

der_wille_zur_macht · #10 01/02/2008, 12:16 PM

FWIW, I do maybe a tablespoon of oil and a tablespoon of butter. As long as there's enough to lubricate and brown, it should be OK. After all, we're not deep frying here!

MalHavoc · #11 01/02/2008, 12:20 PM

Quote:

Originally posted by dc
I always parboil and drain, then fry.

That's what I do, too. I grate them when they are soft, usually grate in an onion to add a bit of flavour, and then fry them in vegetable oil.

The trick is to make sure you use an oil with a high smoke point, so it can be heated hot enough to crisp up the potato. Choose something on the list:

http://www.goodeatsfanpage.com/Colle...mokePoints.htm

A lot of people use olive oil. It's a rather bad choice for frying, because a) you destroy the good things in the oil when you heat it, and b) it has a relatively low smoke point. I usually use refined canola or peanut oil.

dc · #12 01/02/2008, 12:23 PM

I use mostly canola with some clarified butter for flavor. I also clarify butter to pop popcorn in.

MarkS · #13 01/02/2008, 12:30 PM

As others have mentioned, cook them first before shredding. This will help keep the color and you'll need less oil since you are now only browning the potatoes and not cooking them. Get the oil very hot before adding the potatoes and let the oil reheat after removing the cooked hash browns and before adding more potatoes. If the oil is cool, it will soak into the potatoes and you'll get a soggy, greasy mess.

Technically, a hash brown is just a pan fried potato. Cubed tastes just as good as shredded and is easier to work with. Also, don't be afraid to play with seasoning. The salt and pepper thing has been done to death. The best hash browns I have ever had were cubed, cooked with onion and bell pepper and seasoned with season salt. Yes, for breakfast.

dkh0331 · #14 01/02/2008, 12:32 PM

Mark nailed it. Onions and peppers added in, along with a tad bit of salt and some black and cayenne pepper.

dc · #15 01/02/2008, 12:41 PM

LOL, he has to be right sometime. I don't do peppers in mine tho.

MarkS · #16 01/02/2008, 12:44 PM

Quote:

Originally posted by dkh0331
Mark nailed it.

I'd rather nail Debi's hide to a tree, but, alas, I digress...

Quote:

Originally posted by dc
LOL, he has to be right sometime.

Ha Ha. Very funny.

der_wille_zur_macht · #17 01/02/2008, 12:46 PM

Quote:

Originally posted by MarkS

Technically, a hash brown is just a pan fried potato.

I think that depends on regional dialect. In all the greasy spoons in my area, they're only "hash browns" if they're shredded. If they're cubed and fried, it's "home fries."

In lieu of onions, try shallots or fresh chives!

Oh, and in addition to breakfast, home fries can be an integral part of lunch or dinner as part of a garbage plate.

MarkS · #18 01/02/2008, 12:51 PM

Quote:

Originally posted by der_wille_zur_macht
I think that depends on regional dialect. In all the greasy spoons in my area, they're only "hash browns" if they're shredded. If they're cubed and fried, it's "home fries."[/url]

Of course, everything depends on the local dialect. I meant in general.

Quote:

Originally posted by der_wille_zur_macht
In lieu of onions, try shallots or fresh chives!

That sounds good!

It's (<- notice the correct usage) really a very versatile dish, but almost everyone just fries them up with salt and pepper and calls it a day.

Quote:

Originally posted by der_wille_zur_macht

Oh, and in addition to breakfast, home fries can be an integral part of lunch or dinner as part of a garbage plate.

Heck yeah!

afelder · #19 01/02/2008, 12:52 PM

Also make sure your oil is hot enough. The post about looking up latke recipes is correct but the #1 reason that fried foods come out greasy and or soggy is that the oil wasn't hot enough when you put the item in. (I was a sous chef before I decided that having a life was important too, then I discovered reefing and it was gone again

)

dc · #20 01/02/2008, 12:53 PM

Quote:

Originally posted by der_wille_zur_macht
I think that depends on regional dialect. In all the greasy spoons in my area, they're only "hash browns" if they're shredded. If they're cubed and fried, it's "home fries."

In lieu of onions, try shallots or fresh chives!

Oh, and in addition to breakfast, home fries can be an integral part of lunch or dinner as part of a garbage plate.

Not sure the garbage plate looks good, but yes, I only call them hash browns if I shred them, otherwise they are fried potatoes.

MarkS · #21 01/02/2008, 12:53 PM

Quote:

Originally posted by afelder
Also make sure your oil is hot enough. The post about looking up latke recipes is correct but the #1 reason that fried foods come out greasy and or soggy is that the oil wasn't hot enough when you put the item in. (I was a sous chef before I decided that having a life was important too, then I discovered reefing and it was gone again)

Didn't I just post that!?! Don't no one read nothin' around here? Sheesh!