On Mon, 26 Oct 2015 13:08:00 -0000, "Ophelia" >
wrote:

>
>
>"Brooklyn1" > wrote in message
.. .
>> On Mon, 26 Oct 2015 09:16:12 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"Julie Bove" > wrote in message
...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>>
>>>>>
>>>>> "l not -l" > wrote in message
>>>>> ...
>>>>>>
>>>>>> On 24-Oct-2015, notbob > wrote:
>>>>>>
>>>>>>> On 2015-10-24, ImStillMags > wrote:
>>>>>>>
>>>>>>> > Decent dehydrated has browns are actually quite good if prepared
>>>>>>> > properly.
>>>>>>>
>>>>>>> Better'n frozen, that's fer sure. Rehydrated hash browns will get
>>>>>>> crispy when fried. Frozen never seem to. I prefer fresh spuds nuked
>>>>>>> fer 3 mins ea, then cooled, shredded, and pan fried. Yum!
>>>>>>>
>>>>>>> nb
>>>>>>
>>>>>> I have had the opposite experience. What type pan do you use? When I
>>>>>> have
>>>>>> them, I fry them in a large cast iron skillet and am able to get them
>>>>>> crispy
>>>>>> - not diner crispy, but close.
>>>>>
>>>>>
>>>>>
>>>>> I am confused about 'hash browns'. I have seen them in the freezers at
>>>>> the shops and they are small brown and flat.
>>>>>
>>>>> http://www.tesco.com/groceries/produ.../?id=282059931
>>>>>
>>>>> On a slow cooker site it shows 'hash browns' in the pot - and it looked
>>>>> like porridge.
>>>>>
>>>>> How do you make them?
>>>>
>>>> There are different kinds. Can be loose or a patty.
>>>
>>>So I am beginning to understand.
>>
>> I prefer home fries. Before making hash browns I'd make latkes.
>
>I sometimes make home fries for my husband. He does rather like them)

Hash browns are easy, just dice a few spuds and fry on low heat giving
them a flip and a shake every so often (I use half butter, half olive
oil), even good with red potatoes and no need to peel them but I poke
out their big eyes. Can save time in the morning by cooking them the
day before and keep the pan in the fridge, they reheat nicely.
Sometimes I pour beaten eggs over... a one skillet treat.