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hashbrowns
Mar. 23rd, 2011 10:24 pmI achieved one of my goals for the year...
I learned how to cook hash browns that meet all the criteria. They're relatively easy to do. They get cooked all the way through without taking forever. They're actually crunchy. They're not greasy.
Normally breakfast potatoes here were made from leftover baked potato. But that requires some advance planning... even if you microwave the potato, it holds together a lot better if it cools a bit before dicing.
I've seen TV chefs and cookbooks that recommend squeezing the water out by grating the potato onto a smooth clean kitchen towel and wringing. But that makes an unholy mess and you don't want to wash the towel with anything else because it's got raw potato all over it. It works, but it totally wasn't worth it.
However, with a moderate amount of oil, like a tablespoon or so, spread over the bottom of a heavy skillet, one grated potato cooks relatively fast and crisps up without getting sodden. The potato does have to be salted right after grating to keep it from changing colors, but I just don't salt it afterward.
I learned how to cook hash browns that meet all the criteria. They're relatively easy to do. They get cooked all the way through without taking forever. They're actually crunchy. They're not greasy.
Normally breakfast potatoes here were made from leftover baked potato. But that requires some advance planning... even if you microwave the potato, it holds together a lot better if it cools a bit before dicing.
I've seen TV chefs and cookbooks that recommend squeezing the water out by grating the potato onto a smooth clean kitchen towel and wringing. But that makes an unholy mess and you don't want to wash the towel with anything else because it's got raw potato all over it. It works, but it totally wasn't worth it.
However, with a moderate amount of oil, like a tablespoon or so, spread over the bottom of a heavy skillet, one grated potato cooks relatively fast and crisps up without getting sodden. The potato does have to be salted right after grating to keep it from changing colors, but I just don't salt it afterward.
