The next time you want to cook hashbrowns

Hay great idea there my friend. I've never put 2 and 2 together. High heat resistive oil.

Good call.

Post of the thread!!!!

Good info HD

:spuds:

Used to make hash browns 3x a week. Take a raw russet and grate. Meanwhile heat an iron skillet on med+ with oil. Now take the grated potatoes and squeeze in your hand till the liquid stops draining from them. Throw in pan cover and cook about 7 min flip. Usually you can keep covered and they'll be crisp- then cook another 7 min.

That's all there is to it!

Thanks. I have one of these that I use with a bacon press. I've been meaning to use it more.

No, that sink is old school, so it will polish right up with some comet cleanser. My kitchen sink is 49 years old and looks brand new. It weighs over 100lbs. The chinese sinks made today are nothing compared to old cast iron sinks made in the USA!

Frozen pre formed hash-browns are great too, if you have a deep fryer.

I detest nasty half cooked hash-browns. I will eat them, but....... yuck!

I tried that but the oven melted the plastic on the foreman and the potatos barely got warm before the fire department showed up.

Potatoes are poor people food...

Fry in peanut oil. Nice and brown, doesn't burn and tastes good. Let's eat.

Potatoes are poor people food...

Easiest way is to get a bag of those pre-shredded potato's...

Put about 1/4 inch of oil in the bottom of a medium sized skillet..

HEAT the oil on high until it's good and hot...

Dump the entire bag in there...

Then PRESS down on the top of the potatoes with your spatula until they are nice and firm and you can start to see some of the oil come to the top through them...

Then wait until the edges start to brown...

Then get a plate, put it on top of the hash browns in the skillet..

Then hold the plate down into the pan with one hand and FLIP them onto the plate by turning over the skillet..

Then slide them back into the skillet off the plate on the raw side..

Wait about the same amount of time as the first side and you're done...

Perfect hash browns at home....

Don't forget to salt each side of your giant hash brown patty...

I'm a hash brown expert.

I love peanut oil on popcorn. White popcorn.

I love peanut oil on popcorn. White popcorn.

I use a food processor to grate the potatoes. It’s fast and easy. The shreds go into a bowl of cold water where they sit for a few minutes, then I squeeze them out in a tea towel.

Heat up the cast iron skillet with some sunflower oil. I have a gas stove and cook on med low. Then when it’s hot I put a layer of potato and leave it alone. When you think it’s time to flip it, wait longer.

Then cook the other side.

I make the best hash browns, but this recipe is from Ree Drummond the pioneer woman.

Easiest way is to get a bag of those pre-shredded potato's...

Put about 1/4 inch of oil in the bottom of a medium sized skillet..

HEAT the oil on high until it's good and hot...

Dump the entire bag in there...

Then PRESS down on the top of the potatoes with your spatula until they are nice and firm and you can start to see some of the oil come to the top through them...

Then wait until the edges start to brown...

Then get a plate, put it on top of the hash browns in the skillet..

Then hold the plate down into the pan with one hand and FLIP them onto the plate by turning over the skillet..

Then slide them back into the skillet off the plate on the raw side..

Wait about the same amount of time as the first side and you're done...

Perfect hash browns at home....

Don't forget to salt each side of your giant hash brown patty...

I'm a hash brown expert.

Easiest way is to get a bag of those pre-shredded potato's...

Put about 1/4 inch of oil in the bottom of a medium sized skillet..

HEAT the oil on high until it's good and hot...

Dump the entire bag in there...

Then PRESS down on the top of the potatoes with your spatula until they are nice and firm and you can start to see some of the oil come to the top through them...

Then wait until the edges start to brown...

Then get a plate, put it on top of the hash browns in the skillet..

Then hold the plate down into the pan with one hand and FLIP them onto the plate by turning over the skillet..

Then slide them back into the skillet off the plate on the raw side..

Wait about the same amount of time as the first side and you're done...

Perfect hash browns at home....

Don't forget to salt each side of your giant hash brown patty...

I'm a hash brown expert.

I have read that you do need to wash the starch off of the potato's to get it to crisp properly.

My solution works for me though.

If I want hash browns. Nobody can stop me from having hash browns. The OP thinks he can dictate how we should cook. You should become a communist.

https://imgur.com/n3vUWf7

Yes it is the the 2nd best oil to cook with.

Popcorn: another thread!!!!

Damn I just might make some tonight.

What the hell is the big purplish-black stain below your pot? Is that a rug of Mold? OMG!

Thanks. I have one of these that I use with a bacon press. I've been meaning to use it more.

Peel em. Hashbrown with a larger grade cheese grater. add finely chopped onions. warm up pan on med heat. throw in 1/2-2/3rd tbsp butter and throw in the potatoes. salt+pepper. Not too thin or thick of a layer. 10-15 minutes one side. turn and reduce heat for another 5-10 minutes. perfect. gotta caramelize a bit for the best results .. just a little bit of higher temps then you don't even need to take out the water first.

You need a new sink.

That reminds me of my grandfather cooking my breakfast. It was all in the same skillet at the same time. Fried hard eggs with bacon.

Thanks for the flashback

And you want the best outcome

Ues you waffel iron. It makes the best hashbrowns you can cook at home.

IMHO

Has anyone else tried it before?


:hash: