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Olive oil and lots of butter mixed in a cast iron skillet or nonstick pan (doesn't matter), get it hot, almost hot enough to start browning the butter, then put the hash browns in and turn it down to cook it at medium temperature. Once the bottom is brown, turn once.
We call them home fries here in PA Dutch country. I like to use leftover baked potatoes from the previous night’s supper. Dice them skin on and drop them into a preheated cast-iron pan that’s hot enough to start browning the butter.
Turn as they brown. How long do you leave them on depends on how crispy you want them.
Eh...wot?
Re: Crispy Hashbrowns
[Re: Lugnut]
#7731548 12/01/2209:35 AM12/01/2209:35 AM
We call them home fries here in PA Dutch country. I like to use leftover baked potatoes from the previous night’s supper. Dice them skin on and drop them into a preheated cast-iron pan that’s hot enough to start browning the butter.
Turn as they brown. How long do you leave them on depends on how crispy you want them.
Hash browns vs home fries, different things. Shredded Vs diced up
Re: Crispy Hashbrowns
[Re: Eagleye]
#7731552 12/01/2209:36 AM12/01/2209:36 AM
I discontinued making the hash browns or buying them and cooking. I love doing the raw fries with onions and many other add ins if I choose to. Less fat, oil etc. too.
Duck or goose fat is the best! Bacon drippings and butter are next up. I never tried bear fat. Use enough fat to barely see it bubble around the shreds. Add more if needed. Never cover them, let steam leave. Be patient. Too hot and they burn, too low and they take forever. Only flip once when they are mostly done. I use cast iron only.
I boil a pot of potatoes every weekend and keep them in the fridge. Really speeds up cooking through the week. If you gotta use fresh, shred and nuke for a minute or 2. Cool and use a towel to squeeze excess water. It’ll really speeds up cooking and make crispier.
Last tip. Add a pinch of baking soda to them before cooking. Try it with and without. Makes a noticeable difference in my book.