The next time you want to cook hashbrowns

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!

Maybe the dumbest post ever on GLP?

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.

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.

Waffle iron, I'll have to try, saw some crazy stuff they're cooking on waffle iron, but I don't like spray oil and don't have a waffle iron, LOL.

Here's my two cents. Best to dry potatoes best you can, best to use cast iron, but don't have to. I like this thin, Italian type of cast iron.

Keep put in butter and oil, I think total butter browns to fast. I put cover on then, that way they cook through and way faster, then resist touching for maybe 10 minutes or so, but make sure on low, like 2 or 3, not to burn, then flip same amount of time, and bingo, done.

Waffle iron, I'll have to try, saw some crazy stuff they're cooking on waffle iron, but I don't like spray oil and don't have a waffle iron, LOL.

Here's my two cents. Best to dry potatoes best you can, best to use cast iron, but don't have to. I like this thin, Italian type of cast iron.

Keep put in butter and oil, I think total butter browns to fast. I put cover on then, that way they cook through and way faster, then resist touching for maybe 10 minutes or so, but make sure on low, like 2 or 3, not to burn, then flip same amount of time, and bingo, done.

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:

Waffle iron, I'll have to try, saw some crazy stuff they're cooking on waffle iron, but I don't like spray oil and don't have a waffle iron, LOL.

Here's my two cents. Best to dry potatoes best you can, best to use cast iron, but don't have to. I like this thin, Italian type of cast iron.

Keep put in butter and oil, I think total butter browns to fast. I put cover on then, that way they cook through and way faster, then resist touching for maybe 10 minutes or so, but make sure on low, like 2 or 3, not to burn, then flip same amount of time, and bingo, done.

Instructions please, or it didn't happen.

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

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.

Louis?

Glad to know you not dead.

Been a long time.

You got offended because you're not middle class? HAHAHAHAHAHA

I knew there was a reason a made hash browns with breakfast today.