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your go-to technique for perfect home fries/diced hash brown potatoes
Posted on 7/31/23 at 12:35 pm
Posted on 7/31/23 at 12:35 pm
made some this morning that turned out pretty good:
- scrubbed off 5 yukon golds and put them in an ice bath for about 20 minutes
- took them out and dried them w/ kitchen towel
- diced them one by one and dried the cubes w/ the same towel before tossing them into bowl
- added peanut oil to 2 iron skillets and gave them a quick sear for a couple minutes, flipped then covered for 2 minutes on lower heat
- dumped them into colander in sink and dried them as much as possible w/ paper towels before tossing them back in the skillets w/ fire on medium.
- all i added was salt & pepper and they came out perfectly crisp and soft.
initially i was going to add grilled onions and mushrooms that i had sauted but they were so good i just left that on the side.
what is your technique? now that i tried this i'd love to experiment with different types of potatoes and prep techniques.
- scrubbed off 5 yukon golds and put them in an ice bath for about 20 minutes
- took them out and dried them w/ kitchen towel
- diced them one by one and dried the cubes w/ the same towel before tossing them into bowl
- added peanut oil to 2 iron skillets and gave them a quick sear for a couple minutes, flipped then covered for 2 minutes on lower heat
- dumped them into colander in sink and dried them as much as possible w/ paper towels before tossing them back in the skillets w/ fire on medium.
- all i added was salt & pepper and they came out perfectly crisp and soft.
initially i was going to add grilled onions and mushrooms that i had sauted but they were so good i just left that on the side.
what is your technique? now that i tried this i'd love to experiment with different types of potatoes and prep techniques.
8
Posted on 7/31/23 at 12:45 pm to CAD703X
I grate them up, let them blackened a bit with the fire high (butter), and then flip and smother on low.
When they're almost done, I drop two eggs on them and let the eggs cook.
I love 'em this way, but I'm no cook.
When they're almost done, I drop two eggs on them and let the eggs cook.
I love 'em this way, but I'm no cook.
Posted on 7/31/23 at 12:52 pm to CAD703X
I've been doing them in my oven on convection. Seasoned and oiled up on a quarter sheet pan with a rack. Give them a little space and they come out delicious and crispy.
Helps take one element off the stove to worry about when cooking breakfast.
Helps take one element off the stove to worry about when cooking breakfast.
Posted on 7/31/23 at 1:12 pm to CAD703X
My go-to for hash browns. Peel the potatoes, grate them up, put them in a container of cold water to help remove some of the starch and drain and refill a couple times.
Once the water stays pretty clear, pour the shredded potatoes into a colander to drain well and then place them on a clean dish towel to one side and bring the other side over to dry the potatoes as much as possible.
Have a pan heating up on the stove with whatever product you like to cook them with------I prefer either butter or bacon grease. Spread the potatoes in the pan evenly thick, let them brown on one side and then flip and do the same on the other side. Remove and enjoy crispy on the outside and fairly soft and done on the inside.
Once the water stays pretty clear, pour the shredded potatoes into a colander to drain well and then place them on a clean dish towel to one side and bring the other side over to dry the potatoes as much as possible.
Have a pan heating up on the stove with whatever product you like to cook them with------I prefer either butter or bacon grease. Spread the potatoes in the pan evenly thick, let them brown on one side and then flip and do the same on the other side. Remove and enjoy crispy on the outside and fairly soft and done on the inside.
Posted on 7/31/23 at 1:44 pm to CAD703X
I didn't know about the ice bath. Good to know.
I don't have any proven method, but I do like to put my diced hash browns in a bowl with a poached egg on top and some Cholula, Tabasco, or other favorite hot sauce.
I don't have any proven method, but I do like to put my diced hash browns in a bowl with a poached egg on top and some Cholula, Tabasco, or other favorite hot sauce.
Posted on 7/31/23 at 5:06 pm to SUB
I go to Louie’s for breakfast…I love their hash browns espically after a night of drinking….
RIP Pedro’s on highland and the Pedro special….
RIP Pedro’s on highland and the Pedro special….
Posted on 7/31/23 at 5:57 pm to CAD703X
That's skillet potatoes. So many variations. Greek seasoning, jalapenos, onions, peppers, butter, bacon grease, ans the list goes on.
Some folks rush them and they are mush. Properly cooked, they are a feast!
Some folks rush them and they are mush. Properly cooked, they are a feast!
Posted on 7/31/23 at 6:46 pm to CAD703X
Splash of vinegar in the ice bath
Posted on 7/31/23 at 6:48 pm to CAD703X
Pretty much everything that I fry gets an ice bath.
Posted on 7/31/23 at 8:13 pm to CAD703X
Dice potatoes into 1" cubes and preboil until slightly soft. Drain in collender, pop in the freezer for 15 minutes if you have time. Then fry. I usually toss in olive oil and then bake at 450 until golden brown and they turn out great. By preboiling you are removing the starches which can keep them from getting crisp. The ice bath does the same thing but isn't as effective IMO.
This post was edited on 7/31/23 at 8:15 pm
Posted on 7/31/23 at 9:06 pm to tigers1956
quote:
go to Louie’s for breakfast…
. That's what inspired me. I have great memories of Louie's hash browns from the late 1980s.
I've been a fan of diced potatoes ever since
Posted on 8/1/23 at 4:00 pm to CAD703X
After cutting/dicing - wash, drain and absorb all liquid. Place on paper towels in your refrigerator for 28 days.
Change often.
You should know exactly how that's done.
Change often.
You should know exactly how that's done.
Posted on 8/1/23 at 4:29 pm to CouldCareLess
This place never forgets does it?
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