Making homemade hash browns

[Foogoo]

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]

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]

I always parboil and drain, then fry.

[JokerGirl]

<a href=showthread.php?s=&postid=11502341#post11502341 target=_blank>Originally posted</a> 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]

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]

<a href=showthread.php?s=&postid=11503277#post11503277 target=_blank>Originally posted</a> 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]

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]

<a href=showthread.php?s=&postid=11503689#post11503689 target=_blank>Originally posted</a> 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]

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

[der_wille_zur_macht]

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]

<a href=showthread.php?s=&postid=11503104#post11503104 target=_blank>Originally posted</a> 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/CollectedInfo/OilSmokePoints.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]

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

[MarkS]

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]

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

[dc]

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

[MarkS]

<a href=showthread.php?s=&postid=11504300#post11504300 target=_blank>Originally posted</a> by dkh0331
Mark nailed it.

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

<a href=showthread.php?s=&postid=11504326#post11504326 target=_blank>Originally posted</a> by dc
LOL, he has to be right sometime.

Ha Ha. Very funny. http://smileys.on-my-web.com/repository/Tongue/mockery-057.gif

[der_wille_zur_macht]

<a href=showthread.php?s=&postid=11504285#post11504285 target=_blank>Originally posted</a> 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. (http://en.wikipedia.org/wiki/Garbage_plate)

[MarkS]

<a href=showthread.php?s=&postid=11504356#post11504356 target=_blank>Originally posted</a> 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.

<a href=showthread.php?s=&postid=11504356#post11504356 target=_blank>Originally posted</a> by der_wille_zur_macht
In lieu of onions, try shallots or fresh chives!

That sounds good! :thumbsup: 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.

<a href=showthread.php?s=&postid=11504356#post11504356 target=_blank>Originally posted</a> 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. (http://en.wikipedia.org/wiki/Garbage_plate)

Heck yeah!

[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:D)

[dc]

<a href=showthread.php?s=&postid=11504356#post11504356 target=_blank>Originally posted</a> 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. (http://en.wikipedia.org/wiki/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]

<a href=showthread.php?s=&postid=11504388#post11504388 target=_blank>Originally posted</a> 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:D)

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



















:D

[dc]

You're on so many people's ignore list....

[der_wille_zur_macht]

<a href=showthread.php?s=&postid=11504401#post11504401 target=_blank>Originally posted</a> by dc
Not sure the garbage plate looks good

It's not supposed to look good. And trust me, if you have human blood in your veins, you'd enjoy a garbage plate.

[MarkS]

<a href=showthread.php?s=&postid=11504424#post11504424 target=_blank>Originally posted</a> by dc
You're on so many people's ignore list....

Aw. :sad1: I feel so bad...


















NOT!

[dkh0331]

http://i22.photobucket.com/albums/b317/dkh0331/frypancake.gif


The frying pan assist for..........

[crp]

:wave:

Thanks David, always a pleasure. :D

[dkh0331]

:D

[keefsama2003]

I like to partially boil my potatoes then cube them
while the potatoes are boiling chop up an onion and a red / green pepper

once the potatoes are all nicely cubed and partially boiled i add them to a frying pan with 1 stick unsalted butter and add a little Adobo and Sason

spanish seasonings then i finish cooking on low- med heat until the onions are nice and carmalized and the peppers are soft and the potatoes are finished cooking. usually put a cover over the pan if if there are more potatoes than butter had 1/2 tsp of EVOO.

goes great with scrambled eggs / sausage / home made biscuits

[dc]

<a href=showthread.php?s=&postid=11504511#post11504511 target=_blank>Originally posted</a> by MarkS
Aw. :sad1: I feel so bad...





NOT!

Awww, you didn't know did you? I can't ignore you, I drew the short straw..

[xxaquanutxx]

<a href=showthread.php?s=&postid=11503277#post11503277 target=_blank>Originally posted</a> by JokerGirl
using hydrogenated oils.


That is VERY VERY VERY bad for you... I am a health nut, sorry :0)

[xxaquanutxx]

My dad used used to slice them in thin rounds and fry with onions, salt and black pepper... Darn good! I guess that is the Canadian Mountain way of doing it. Thats my Dad, Canadian Mountain man!

[JokerGirl]

<a href=showthread.php?s=&postid=11505197#post11505197 target=_blank>Originally posted</a> by xxaquanutxx
That is VERY VERY VERY bad for you... I am a health nut, sorry :0)

Do you know why hydrogenated oils are so bad for you? :D (and please don't say because they contain trans fats) :) :) :)

[dc]

You can always use bacon grease...:lol:

[der_wille_zur_macht]

<a href=showthread.php?s=&postid=11505255#post11505255 target=_blank>Originally posted</a> by JokerGirl
Do you know why hydrogenated oils are so bad for you?

Because they contain one or more long-chain hydrocarbons with a terminal carboxyl group!

And everyone knows that the lipase enzyme is ineffective at breaking down such molecules, hence they stay in the bloodstream much longer and can more readily contribute to arterial deposition and subsequent plaque formation - hence contributing to coronary heart disease.

Also, trans fats interfere with delta 6 desaturase, the enzyme involved in converting essential fatty acids to arachidonic acid and prostaglandins, both of which are important to the functioning of liver cells.

[xxaquanutxx]

<a href=showthread.php?s=&postid=11505255#post11505255 target=_blank>Originally posted</a> by JokerGirl
Do you know why hydrogenated oils are so bad for you? :D (and please don't say because they contain trans fats) :) :) :)

Your body cant break them down. Amongst a couple other reasons.

[JokerGirl]

<a href=showthread.php?s=&postid=11505350#post11505350 target=_blank>Originally posted</a> by der_wille_zur_macht
Because they contain one or more long-chain hydrocarbons with a terminal carboxyl group!

And everyone knows that the lipase enzyme is ineffective at breaking down such molecules, hence they stay in the bloodstream much longer and can more readily contribute to arterial deposition and subsequent plaque formation - hence contributing to coronary heart disease.

Also, trans fats interfere with delta 6 desaturase, the enzyme involved in converting essential fatty acids to arachidonic acid and prostaglandins, both of which are important to the functioning of liver cells.

Darn you!!! Stole my chocolate thundaaaaaaaaa

[der_wille_zur_macht]

Mwahahahahaha! Now I'm going to abuse your Chocolate Thunder by printing his image on corny* t-shirts!

http://store01.prostores.com/digitalgravel/catalog/tshirt_chocothundernm_small.jpg







*The corn used in making these t-shirts contains less than 1 gram of trans fats per serving.

[Foogoo]

How long do you cook the potatoes for beforehand?

[der_wille_zur_macht]

The Chocolate Thunder doesn't like no potatoes!

[JokerGirl]

CHOCOLATE THUNDAAAAAAAAAAAAA

[der_wille_zur_macht]

Yeah, that.

[afelder]

<a href=showthread.php?s=&postid=11504405#post11504405 target=_blank>Originally posted</a> by MarkS
Didn't I just post that!?! Don't no one read nothin' around here? Sheesh! :furious:



:D
My first post in the lounge and I have already been mocked I feel so welcomed:D I thought it would take much longer than that to be accepted into the tribe. Good thing I don't have any feelings to hurt:D

[der_wille_zur_macht]

Your mother was a hamster and your father smelt of elderberries!

[kfisc]

Hijacked thread!

http://home.earthlink.net/~lponeill/images/sunset2005/bignells4.jpg

Grits!!!!!!

[dc]

Grits is good.

[Foogoo]

http://chingster.com/temp/hash.jpg

Looked and tasted much better than the gray mush I used to get! But is there an effective way of drying the grated potato? I used paper towels, which wasn't really effective.

[afelder]

Put paper towels on top of newspaper it should help a lot

[dc]

Or use a salad spinner. :D They look like they turned out pretty good.

[Foogoo]

I will try the newspaper idea! I'm going to hold off on the salad spinner as I have enough junk in my kitchen already. For those, I was using a good 4-6 sheets of paper towels for each hash, and not store brand paper towels either!

[Aussie_hippie_2]

Wow, when I first read that title I thought it said "hash brownies". I got so excited! I also thought it was rather progressive for a fish board lol

[dc]

Use real towels, you can wash them. You can also put them in a pillow case and run air on your dryer. Never did it but it's in one of my cookbooks.