Side Pannel
More Than You Ever Wanted To Know About Hash
More Than You Ever Wanted To Know About Hash
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast, Side Dishes
Ingredients List
- Potatoes
- Butter/margarine,oil
Directions
Hmmm... After years of experimenting (read: Whoops!), I think I can safely
give you an idea on how to come up with *good* Hash Browns.
I'm going to start with raw potatoes. They make the best HBs. Diners and
real "cook-it-on-site" restaurants do it this way. Peel and prep the spuds
however you like for the final product. ie. Hash Browns will be diced, Home
Fries can be sliced as thin as potato chips. Grated ones I have seen with
many names, but the most common was Latkes <G>. (The names are not really
important, pick the *type* you like. The name can vary from cook to cook.)
Next for the real diner type spud, parboil them THE NIGHT BEFORE! They
should be dropped into rapidly boiling water, then returned to a boil. By
the time the water has gotten back to a "rolling" boil, they should be
done. Stir 'em a couple times and test one or two. The "crunch" of fresh
spuds should be all gone, but they can't be mushy. Then, drain them
completely and run COLD water over them until they are no longer warm. If
you fail to do this, the internal heat of the spuds will continue to cook
them. You want to do that yourself, in the skillet.
NOTE: If using grated or very thinly sliced potatoes, drain and rinse
before the water returns to a full boil. These cook *very* quickly.
Now, after you've cooled everything down under the faucet, drain, and store
in a sealed container in the fridge. Refrigerate overnight.
Next morning, pull out the amount of spuds you'll need, about 1 medium
potato per person. (Or 1 large handful) Then, pre-heat a skillet or griddle
until a drop of water "dances". Add your butter/margarine/oil. The amount
is up to you and the quantity you're cooking. You will need enough to
lightly coat all the spuds. Keep your heat around a "medium" temp.
Remember, grills in diners are at a constant temp all day long. You need
even heat for best results. Do not use a "Shedd-spread" type whipped
butter substitute. They don't fry well.
Type of pan? Use heavy cast-iron or aluminum. You are going to be dropping
cold spuds into hot oil and thin pans will cool off rapidly, requiring
extra cooking time to re-heat the pan.
Drop the spuds into the oil and flip constantly until all of them are
coated with b/m/o. Press down to ensure even heating and place a flat pot
lid over the potatoes until they are ready to turn the first time. Brown to
your desired preference. Turn once and when browned on the other side, use
your spatula to break them loose from the pan and slide onto a serving
plate. Enjoy.
(If using frozen spuds, such as Ore-Ida, thaw them first. They are already
partially cooked and will give you "crisp on the outside, mush on the
inside" if used frozen rock-solid)
Now, aren't you sorry you asked? <BG>
give you an idea on how to come up with *good* Hash Browns.
I'm going to start with raw potatoes. They make the best HBs. Diners and
real "cook-it-on-site" restaurants do it this way. Peel and prep the spuds
however you like for the final product. ie. Hash Browns will be diced, Home
Fries can be sliced as thin as potato chips. Grated ones I have seen with
many names, but the most common was Latkes <G>. (The names are not really
important, pick the *type* you like. The name can vary from cook to cook.)
Next for the real diner type spud, parboil them THE NIGHT BEFORE! They
should be dropped into rapidly boiling water, then returned to a boil. By
the time the water has gotten back to a "rolling" boil, they should be
done. Stir 'em a couple times and test one or two. The "crunch" of fresh
spuds should be all gone, but they can't be mushy. Then, drain them
completely and run COLD water over them until they are no longer warm. If
you fail to do this, the internal heat of the spuds will continue to cook
them. You want to do that yourself, in the skillet.
NOTE: If using grated or very thinly sliced potatoes, drain and rinse
before the water returns to a full boil. These cook *very* quickly.
Now, after you've cooled everything down under the faucet, drain, and store
in a sealed container in the fridge. Refrigerate overnight.
Next morning, pull out the amount of spuds you'll need, about 1 medium
potato per person. (Or 1 large handful) Then, pre-heat a skillet or griddle
until a drop of water "dances". Add your butter/margarine/oil. The amount
is up to you and the quantity you're cooking. You will need enough to
lightly coat all the spuds. Keep your heat around a "medium" temp.
Remember, grills in diners are at a constant temp all day long. You need
even heat for best results. Do not use a "Shedd-spread" type whipped
butter substitute. They don't fry well.
Type of pan? Use heavy cast-iron or aluminum. You are going to be dropping
cold spuds into hot oil and thin pans will cool off rapidly, requiring
extra cooking time to re-heat the pan.
Drop the spuds into the oil and flip constantly until all of them are
coated with b/m/o. Press down to ensure even heating and place a flat pot
lid over the potatoes until they are ready to turn the first time. Brown to
your desired preference. Turn once and when browned on the other side, use
your spatula to break them loose from the pan and slide onto a serving
plate. Enjoy.
(If using frozen spuds, such as Ore-Ida, thaw them first. They are already
partially cooked and will give you "crisp on the outside, mush on the
inside" if used frozen rock-solid)
Now, aren't you sorry you asked? <BG>
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