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Cooking advice...

post #1 of 15
Thread Starter 
Why is it that I can bake cakes, pies, cookies, bread, and other assorted yummies, but I can't make hash browns? This is a MAJOR problem for me. Can someone help me and tell me how they make theirs?
post #2 of 15
Buy the premade ones!!! That's how I make mine.
post #3 of 15
They are tricky! After you shred the potatoes, rinse them in cool water, and dry well on paper towels. Use lots of oil and spread them pretty thin while cooking. When they are brown, turn once and brown again.

My problem is always putting too many at once in the pan!

Cheers, from
SwampWitch
post #4 of 15
Quote:
Originally Posted by crittermom View Post
Buy the premade ones!!! That's how I make mine.
post #5 of 15
Oooooh I've never made my own hash brown, but that sounds like a great idea!! I'm definitely keen to hear recipes!
post #6 of 15
Quote:
Originally Posted by lookingglass View Post
Why is it that I can bake cakes, pies, cookies, bread, and other assorted yummies, but I can't make hash browns? This is a MAJOR problem for me. Can someone help me and tell me how they make theirs?
What exactly is happening? Because I hear you shouldn't use a food processor with potatoes because of the glutin (?) in them????
post #7 of 15
I use russets shred them with a machine if you have one, I think the trick is to make sure that you rinse then REAL good they have alot of starch, and drain them REAL good and try and make sure you have pretty much all the moisture out of them, I think that's the big problem is moisture. I used to make them all the time with Sausage Gravy, Sausage patties, eggs Homemade biskets, Havent done them for awhile but they were alway's great
Oh and I alway's use Bacon fat to fry them in ( not real heart smart)
post #8 of 15
Starch is the reason for soaking potatoes, otherwise they're too stodgy. Then you've got to dry them well, to get rid of the excess moisture.
post #9 of 15
I've found that soaking takes all the potato flavor away, but a good rinsing keeps them from being gooey.

Cheers, from
SwampWitch
post #10 of 15
Quote:
Originally Posted by kluchetta View Post
What exactly is happening? Because I hear you shouldn't use a food processor with potatoes because of the glutin (?) in them????
I use a food processor to shred the potatoes, but the key is to rinse them really well in cold water to get rid of the starch, otherwise you end up with glue.

Another thing you can do is instead of shredding the potato, cut them into small cubes. That way you don't have to worry about excess starch.
post #11 of 15
McDonalds makes mine (but only once or twice a year I don't eat too much fast food)
post #12 of 15
Thread Starter 
I believe I've found my flaw... I'm putting too many in the pan at once. Also we are using olive oil, I think I should use an oil with a higher smoke point.
post #13 of 15
Quote:
Originally Posted by StarryEyedTiGeR View Post
McDonalds makes mine (but only once or twice a year I don't eat too much fast food)
I love McDonald's hash browns!
post #14 of 15
Quote:
Originally Posted by halfpint View Post
Oh and I alway's use Bacon fat to fry them in ( not real heart smart)
But, ohhhhhhh, so tasty!
post #15 of 15
Quote:
Originally Posted by lookingglass View Post
I believe I've found my flaw... I'm putting too many in the pan at once. Also we are using olive oil, I think I should use an oil with a higher smoke point.
My father swears by putting them in the freezer for a few after you shred. Hes not a cook, just makes excellent breakfast.

I use tiny cubes and then saute in olive oil.
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