I got a case of the dehydrated hash browns at one of the Costcos. Just
cooked them. Although I was pleased with the way they cooked, the eaters
were not pleased with the taste. One said they did not taste like potatoes.
Then when I said I would give them to the food bank, I was told that would
be mean. At least they were cheap!

On 10/23/2015 9:04 PM, Julie Bove wrote:
> I got a case of the dehydrated hash browns at one of the Costcos. Just
> cooked them. Although I was pleased with the way they cooked, the
> eaters were not pleased with the taste. One said they did not taste
> like potatoes. Then when I said I would give them to the food bank, I
> was told that would be mean. At least they were cheap!

Probably a good idea to give them away. Hash browns are so easy to make
with fresh potatoes, even though sometimes it's easier to buy the ready
to cook stuff. Like french fries, even though I've been wanting to try
them now that I have a deep fryer. The prep time is a little
prohibitive but I'm going to try them soon.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
eb.com...
> On 10/23/2015 9:04 PM, Julie Bove wrote:
>> I got a case of the dehydrated hash browns at one of the Costcos. Just
>> cooked them. Although I was pleased with the way they cooked, the
>> eaters were not pleased with the taste. One said they did not taste
>> like potatoes. Then when I said I would give them to the food bank, I
>> was told that would be mean. At least they were cheap!
>
> Probably a good idea to give them away. Hash browns are so easy to make
> with fresh potatoes, even though sometimes it's easier to buy the ready to
> cook stuff. Like french fries, even though I've been wanting to try them
> now that I have a deep fryer. The prep time is a little prohibitive but
> I'm going to try them soon.

I think you will like them better! I pre fry mine, just until they are soft
and starting to colour and then drain them. You can do that a long time in
advance. Then finish them off hot and fast. Crisp outside and fluffy on the
inside

--
http://www.helpforheroes.org.uk/shop/

On 10/24/2015 4:20 AM, Ophelia wrote:
>
> I think you will like them better! I pre fry mine, just until they are
> soft and starting to colour and then drain them. You can do that a long
> time in advance. Then finish them off hot and fast. Crisp outside and
> fluffy on the inside

All of the recipes I've seen say to soak the sliced potatoes in water in
the fridge for several hours up to a day. Do you do that part?

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
eb.com...
> On 10/24/2015 4:20 AM, Ophelia wrote:
>>
>> I think you will like them better! I pre fry mine, just until they are
>> soft and starting to colour and then drain them. You can do that a long
>> time in advance. Then finish them off hot and fast. Crisp outside and
>> fluffy on the inside
>
> All of the recipes I've seen say to soak the sliced potatoes in water in
> the fridge for several hours up to a day. Do you do that part?

No. I do rinse them once they are sliced but then drain them well for the
first fry.

--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> No. I do rinse them once they are sliced but then drain them well for the
> first fry.

I've learned that there really isn't any reason to fry potatoes in two
steps. Just start them in oil hot enough to cook them properly.
Then...rather than stop...just turn up the heat and they will crisp up
nicely. No need to wait in between steps.

Julie Bove wrote:
>
> I got a case of the dehydrated hash browns at one of the Costcos. Just
> cooked them. Although I was pleased with the way they cooked, the eaters
> were not pleased with the taste. One said they did not taste like potatoes.


> Then when I said I would give them to the food bank, I was told that would
> be mean.

LOL

Sqwertz wrote:
> That's just more of the Bove family mentality. Kinda like the time
> they were giggling and


Can you EVER stop stalking women, ever????

On 10/24/2015 8:30 AM, Sqwertz wrote:
> That's just more of the Bove family mentality. Kinda like the time
> they were giggling and rooting for the handicap guy on crutches to
> fall in the grocery store.
-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------


--- news://freenews.netfront.net/ - complaints: ---

On Fri, 23 Oct 2015 18:04:07 -0700, "Julie Bove"
> wrote:

>I got a case of the dehydrated hash browns at one of the Costcos. Just
>cooked them. Although I was pleased with the way they cooked, the eaters
>were not pleased with the taste. One said they did not taste like potatoes.
>Then when I said I would give them to the food bank, I was told that would
>be mean. At least they were cheap!

Have you tried these Julie?
http://www.walmart.com/ip/Great-Valu....5-oz/10534289

Delicious heated in the oven and served with Applewood Bacon, Fried
Eggs and Grilled Sourdough Toast.

William

Julie Bove wrote:

> I got a case of the dehydrated hash browns at one of the Costcos. Just
> cooked them. Although I was pleased with the way they cooked, the eaters
> were not pleased with the taste. One said they did not taste like potatoes.
> Then when I said I would give them to the food bank, I was told that would
> be mean. At least they were cheap!


This has to be one of the more witless posts I've read here - even for The Bovine...could this in fact be someone "frogging" The Bovine...???


--
Best
Greg

Gregory Morrow wrote:
> Julie Bove wrote:
>
>> I got a case of the dehydrated hash browns at one of the Costcos. Just
>> cooked them. Although I was pleased with the way they cooked, the eaters
>> were not pleased with the taste. One said they did not taste like potatoes.
>> Then when I said I would give them to the food bank, I was told that would
>> be mean. At least they were cheap!
>
>
> This has to be one of the more witless posts I've read here - even for The Bovine...could this in fact be someone "frogging" The Bovine...???
>
>

Come on man, let's not have you bullying her too...

On Friday, October 23, 2015 at 6:04:23 PM UTC-7, Julie Bove wrote:
> I got a case of the dehydrated hash browns at one of the Costcos. Just
> cooked them. Although I was pleased with the way they cooked, the eaters
> were not pleased with the taste. One said they did not taste like potatoes.
> Then when I said I would give them to the food bank, I was told that would
> be mean. At least they were cheap!

Which kind? Dehydrated has browns need to be rehydrated. You need to put them in a container and cover them with water and let soak overnight in the refrigerator. Then drain and cook in a very hot skillet with some butter, salt and pepper. Let them get completely golden brown and crusty on the bottom before flipping them to brown the other side thoroughly.

Decent dehydrated has browns are actually quite good if prepared properly.

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

notbob wrote:
> Rehydrated hash browns will get
> crispy when fried. Frozen never seem to.

Ditto that.

"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?
--
http://www.helpforheroes.org.uk/shop/

On Sunday, October 25, 2015 at 9:06:36 AM UTC-4, Ophelia wrote:
> "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?

Hash browns mean different things to different people. Broadly speaking
they are shredded (or, rarely, diced) potato. "Properly" cooked, they
are fried until some of the potato shreds are crispy and brown, and others
are still soft and creamy. With onion, if that's the way your preference
takes you.

They can be freshly grated at home from either raw or cooked potato,
depending on how you were taught (or how you devised your own technique).
Shredded potato is also available frozen, refrigerated, or dried.

Mass market hash browns are often pressed into cakes for easier deep-frying
at places like McDonald's. That appears to be what Tesco are selling.

Mind you, nearly everything I just said could be contested by someone.
Shredded vs diced
Onion vs no onion
What is the One True Cooking Fat?
I'm sure I've just unleashed a holy war.

I like 'em shredded, with a little onion, and fried mainly in vegetable
oil but with a little bacon fat added for flavor.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Sunday, October 25, 2015 at 9:06:36 AM UTC-4, Ophelia wrote:
>> "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?
>
> Hash browns mean different things to different people. Broadly speaking
> they are shredded (or, rarely, diced) potato. "Properly" cooked, they
> are fried until some of the potato shreds are crispy and brown, and others
> are still soft and creamy. With onion, if that's the way your preference
> takes you.

This is how I understood the homemade ones to be!


> They can be freshly grated at home from either raw or cooked potato,
> depending on how you were taught (or how you devised your own technique).
> Shredded potato is also available frozen, refrigerated, or dried.
>
> Mass market hash browns are often pressed into cakes for easier
> deep-frying
> at places like McDonald's. That appears to be what Tesco are selling.
>
> Mind you, nearly everything I just said could be contested by someone.
> Shredded vs diced
> Onion vs no onion
> What is the One True Cooking Fat?
> I'm sure I've just unleashed a holy war.
>
> I like 'em shredded, with a little onion, and fried mainly in vegetable
> oil but with a little bacon fat added for flavor.
>

Thanks, very much What do you think of these 'hash browns'? This is what
confused me:

http://www.food.com/recipe/slow-cook...sserole-217375

--
http://www.helpforheroes.org.uk/shop/

Cindy Hamilton wrote in rec.food.cooking:

> On Sunday, October 25, 2015 at 9:06:36 AM UTC-4, Ophelia wrote:
> > "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?
>
> Hash browns mean different things to different people. Broadly
> speaking they are shredded (or, rarely, diced) potato. "Properly"
> cooked, they are fried until some of the potato shreds are crispy and
> brown, and others are still soft and creamy. With onion, if that's
> the way your preference takes you.
>
> They can be freshly grated at home from either raw or cooked potato,
> depending on how you were taught (or how you devised your own
> technique). Shredded potato is also available frozen, refrigerated,
> or dried.
>
> Mass market hash browns are often pressed into cakes for easier
> deep-frying at places like McDonald's. That appears to be what Tesco
> are selling.
>
> Mind you, nearly everything I just said could be contested by someone.
> Shredded vs diced
> Onion vs no onion
> What is the One True Cooking Fat?
> I'm sure I've just unleashed a holy war.
>
> I like 'em shredded, with a little onion, and fried mainly in
> vegetable oil but with a little bacon fat added for flavor.
>
> Cindy Hamilton

Naw Cindy, you are right on the spot. I am sure some have a particular
method and may want to go on a holy war that it's the one 'true' type
but there isn't really.

Hash browns are kind of like 'chicken soup'. There are many ways to
make it. As long as you and yours are happy with the results, then
they are fine.

I've never tried dehydrated ones (unless eating out and didnt know it).
I am curious now to try them. I am guessing you add water until they
plump up then use as normal?

Carol

--

l not -l wrote in rec.food.cooking:

>
> On 25-Oct-2015, Cindy Hamilton > wrote:
>
> > On Sunday, October 25, 2015 at 9:06:36 AM UTC-4, Ophelia wrote:
> > > "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?
> >
> > Hash browns mean different things to different people. Broadly
> > speaking they are shredded (or, rarely, diced) potato. "Properly"
> > cooked, they are fried until some of the potato shreds are crispy
> > and brown, and others are still soft and creamy.
> Good point. In my response, I was referring to frozen shredded hash
> browns, not diced.

There are a couple of brands we get frozen that are a small dice. Just
depends on sales and coupons. Don likes them for breakfast and doesn't
want the trouble of shredding and dicing them that early.

Small cubes are fine with us. They are an example of the 'not crusty'
in general because if you cook them to that level, they tend to be
burned. They brown up nicely though.

Carol

--

Ophelia wrote in rec.food.cooking:

>
>
> "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?

Hi Ophelia,

The picture is of the pre-formed patties and they are probably fairly
decent. That type you load in a pan still frozen with hot oil
(careful, they splatter hot oil when added so use a splatter screen and
some long tongs or something). They actually work better in a deep
fryer.

Hash Browns are a slightly odd one because there are almost as many
varieties as there are cooks. The type you pictured is almost like a
tater-tot, but in a flatter shape instead of a square cube shape.
IMHO, seen more often at fast food places because they are easy to
quickly deep fry.

Here's 4 versions (out of hundreds) that show some of the variations,
some of which are not crispy nor intended to be crispy. Commentary at
the bottom of each one.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Carrot Hash Browns
Categories: Main dish, Vegetables
Yield: 6 Servings


3 T safflower oil
1/2 x white onion, finely grated
3 x carrots, peeled & finely grated
3 x Russet potatoes, grated
0 x salt to taste (optional)

Heat onion in a nonstick skillet. Add carrots and potatoes, then
seasoning. Saute until browned on one side. Flip over and saute on
second side until browned. Break potato cake apart with a wooden or
plastic spatula into small chunks or serve in wedges, cut from the
round. Prodigy-author unknown ~--

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

I find the addition of carrot to be an odd one but it's probably
traditional someplace. This one is a crispy sort.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cheese and Apple Hash Browns
Categories: None
Yield: 1 Servings

2 lg Golden Delicious (about 1
-lb), peeled, cored, and
-finely chopped
1 tb Lemon juice
2 ts Butter or margarine
2 lg Russet potatoes (about 1
-lb), peeled, and cut into
-1/4 inch cubes
1 md Size onion; chopped
1 md Size red bell pepper (about
-6 oz.), seeded and diced
1/2 ts Cumin seeds
1/4 c Chopped parsley
1/2 c Shredded reduced-fat sharp
-Cheddar cheese
Salt and pepper

FROM SUNSET'S QUICK, LIGHT, AND HEALTHY

1. In a medium size bowl, mix apples and lemon juice. Set aside; stir
occcationally.

2. Melt butter in a wide nonstick frying pan or wok over medium heat.
Add potatoes, onion, and bell pepper. Stir-fry until potatoes are
tinged with brown and tender when pierced (about 15 minutes). add
water, 1 tablespoon at a time, if pan appears dry.

3. Stir in apples and cumin seeds; stir-fry until apples are tender
to bite (about 5 minutes). Remove pan from heat and stir in parsley;
then sppon potato mixture into a serving bowl. Sprinkle with cheese.
Season to taste with salt and pepper.

Makes 4-6 servings.

NOTE: I assume that the nutritional analysis is based on 6 servings.
if anyone wants to run it through a program and check, it would be
nice to know for sure.

Per serving: 178 calories (20% CFF) 4 g fat

Posted to Digest eat-lf.v097.n297 by "Tina D. Bell"
> on Nov 22, 1997

MMMMM

Here I find the apples a bit odd but the rest seems normal. This is a
non-crispy sort.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Hash Browns
Categories: Vegetable
Yield: 8 Servings

4 lg Potatoes washed
1/2 Onion
3 Egg whites or replacer
1/3 c Flour
1/2 ts Salt
1/4 ts Black pepper (or to taste)
Basil; oregano or other
-spices to taste

Date: Sun, 4 Feb 1996 09:54:55 -0800 (PST)

From: "J. Blochowiak" > With all the talk
about hash browns lately, I tried my own version, it was so good we
made them two days in a row! This recipe was adapted from the ff
latke recipe in the archives.

Grate the onion and potatoes, mix everything in a big bowl.
IMPORTANT: Preheat oven to 450 and place skillet in oven so that it
is very hot before putting the mixture in the skillet. Spray or
lightly oil the skillet and place potatoes covering the bottom of the
pan, press them down thin (if too thick the middle may be soggy) bake
for about 10 minutes each side and then eat!

FATFREE DIGEST V96 #35

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

MMMMM

This one is in betweeen crispy and not so crispy and uses egg as a
binder. This one actually works well when camping with a spider type
cast iron pot set or hung over a low fire.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Hash Browns Casserole
Categories: None
Yield: 8 Servings

2 lb Pkg.frozen hash browns
Thawd
1/2 c Melted oleo
1 ts Salt
1/4 ts Pepper
1 c Chopped onion
1 cn Cream of chicken soup
12 oz Carton sour cream

Mix ingredients together in 13x9-inch pan. Top with cracker crumbs and
paprika. Bake at 350F for 45 minutes.

Recipe By :

File
ftp://ftp.idiscover.co.uk/pub/food/m...s/mmdja006.zip

MMMMM

This is a non-crispy sort, commonly set up in the evening then baked in
the morning while the cook makes pancakes or waffles etc. The recipe
is similar to ones you'd see done in a slow cooker / crockpot.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's hash browns
Categories: Xxcarol, Potatoes
Yield: 4 Servings

2 c Grated potatoes, white pref
1/4 c Grated onion
1/4 c Bacon grease or oil
1 ts Salt
1 ts Black pepper

Humm! Oddly I did not see just simple classic Southern America 'Hash
Browns' in my MM database so figured this might be an addition. It's
not a specail recipe, just one so well known many probably do not
bother to mealmaster it.

Hash Browns are just grated potatoes (onion is optional), fried up in
the traditional manner with bacon fat or sometimes poultry fat, or
regular cooking oil of your choice if that is more handy. They are
often made into patties but need not be and usually are not in a
simple southern breakfast.

Grate the potatoes, peeling them first if you desire that effect, and
put them in a pan pre-heated with the fat/oil. Let them cook until
one side is crispy, then turn them over and cook the other side.

Optional additions are extremely common in the south. Most popular
are to add bacon or ham, green bell peppers, green mild chiles and
garlic slivers.

Serving suggestions: Traditionally served with eggs and bacon or
ham, and baking soda breakfast biscuits. Often used in place of
grits but may be served in addition to grits.

From the southern cooking traditions of: xxcarol, Sasebo Japan
28JUL2004

MMMMM

This is one of my own. These are generally crispy.

If you pull these samples together, the commonality is the potatoes are
white, biggish grated (food processor pulse is ok but careful as you
want shreds not pulp), have grated onion (or sliver sliced fine), S&P
to taste, and are cooked in some type of oil. Other things may or may
not be added.

Carol


--

Ophelia wrote:
>
>
> "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?

OK, so those are what we get served at fast food restaurants, like McD's
and Arbys:

http://arbys.com/our-menu/sides/potato-cakes

They are actually a potato cake.

Now THESE are hash browns:

http://drinks.seriouseats.com/2011/1...sh-browns.html

http://gardenandgun.com/blog/scatter...uthern-history

It's just julienned fried spuds.

"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.

"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.


--
http://www.helpforheroes.org.uk/shop/

l not -l wrote in rec.food.cooking:

>
> 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 use a cast iron one and frozen and seem to have no problems getting a
nice crisp texture. It could be they are being done at too low a heat
and stirred too often? I use a combination of butter and olive oil.

Carol

--

On 2015-10-25, l not -l > wrote:

> On 24-Oct-2015, notbob > wrote:

>> I prefer fresh spuds nuked fer 3 mins ea, then cooled, shredded,
>> and pan fried. Yum!

> - not diner crispy, but close.

I used Ore-Ida when I usta use frozen. I no longer use frozen for the
reason I gave, which you confirm.

nb

"notbob" > wrote in message
...
> On 2015-10-25, l not -l > wrote:
>
>> On 24-Oct-2015, notbob > wrote:
>
>>> I prefer fresh spuds nuked fer 3 mins ea, then cooled, shredded,
>>> and pan fried. Yum!
>
>> - not diner crispy, but close.
>
> I used Ore-Ida when I usta use frozen. I no longer use frozen for the
> reason I gave, which you confirm.

I don't know why this would be but the trick to getting them crispy is to
put a lid over them. I got this from a restaurant cook many years ago.

"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.

Mine did not get crispy despite cooking them for far longer than the 3
minutes that the package said to do. But then one of the eaters does not
like them crispy.

On Sun, 25 Oct 2015 16:32:45 -0700, "Julie Bove"
> wrote:

>
>"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.
>
>Mine did not get crispy despite cooking them for far longer than the 3
>minutes that the package said to do. But then one of the eaters does not
>like them crispy.

"One of the eaters". LOL. If I referred to my husband that way, he'd
either make his own food or go to his mother's for dinner.

Doris

"Doris Night" > wrote in message
...
> On Sun, 25 Oct 2015 16:32:45 -0700, "Julie Bove"
> > wrote:
>
>>
>>"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.
>>
>>Mine did not get crispy despite cooking them for far longer than the 3
>>minutes that the package said to do. But then one of the eaters does not
>>like them crispy.
>
> "One of the eaters". LOL. If I referred to my husband that way, he'd
> either make his own food or go to his mother's for dinner.

Did you have a comment to make on hash browns?

--
http://www.helpforheroes.org.uk/shop/

"Doris Night" > wrote in message
...
> On Sun, 25 Oct 2015 16:32:45 -0700, "Julie Bove"
> > wrote:
>
>>
>>"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.
>>
>>Mine did not get crispy despite cooking them for far longer than the 3
>>minutes that the package said to do. But then one of the eaters does not
>>like them crispy.
>
> "One of the eaters". LOL. If I referred to my husband that way, he'd
> either make his own food or go to his mother's for dinner.

Why do you assume it was him?

Sqwertz wrote:
> Then
> flip. until crispy on the second side.


You treat your boyfriends like sammiches.

On 10/25/2015 11:33 PM, Sqwertz wrote:
> I just spread them evenly across the bottom of the pan,
> In the event of world catastrophe and the resulting
> mayhem, I'm going to raid the Morman's houses - They have food and
> women! (but BYOB).
>
> -sw



--- news://freenews.netfront.net/ - complaints: ---

"Sqwertz" > wrote in message
...
> On Sun, 25 Oct 2015 16:32:45 -0700, Julie Bove wrote:
>
>> Mine did not get crispy despite cooking them for far longer than the 3
>> minutes that the package said to do. But then one of the eaters does not
>> like them crispy.
>
> The dehydrated potatoes need 12-15 minutes to crisp up, despite what
> the packages say. Every brand's direction for CRISPY hash browns are
> defective.
>
> I just spread them evenly across the bottom of the pan, drizzle some
> oil around the edges, and let them sit until they get crispy. Then
> flip. until crispy on the second side.
>
> This is only medium crispy. They could be crispier.
> https://www.flickr.com/photos/sqwert...ream/lightbox/

I know that I could have gotten them crispy if I tried. But one of the
eaters doesn't seem to care if they are crispy or not and that person is the
one who wanted to eat first. The other eater was busy and could not eat for
about another hour so I opted to leave them like that, realizing that they
would get slightly more crisp upon reheating. Had things been the other way
around, I would have taken some out then crisped up the rest.

There, Doris. I just referred to my husband as an eater. And that he is.
He eats. So do I. So do my cats. We all eat. We're eaters. I'll be you
and your husband are too!

Julie Bove wrote:
>
> "Sqwertz" > wrote in message
> ...
>> On Sun, 25 Oct 2015 16:32:45 -0700, Julie Bove wrote:
>>
>>> Mine did not get crispy despite cooking them for far longer than the 3
>>> minutes that the package said to do. But then one of the eaters does
>>> not
>>> like them crispy.
>>
>> The dehydrated potatoes need 12-15 minutes to crisp up, despite what
>> the packages say. Every brand's direction for CRISPY hash browns are
>> defective.
>>
>> I just spread them evenly across the bottom of the pan, drizzle some
>> oil around the edges, and let them sit until they get crispy. Then
>> flip. until crispy on the second side.
>>
>> This is only medium crispy. They could be crispier.
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>
> I know that I could have gotten them crispy if I tried.

Why are you continuing to feed the troll who despise and stalks you?

Do you realize that you have now presented yourself here as a masochist
who LIKES even ASKS to be bullied?

Congratulations Julie, by sucking up to that virus Wertz that ABUSES you
the die is cast.

You CRAVE negative attention as much as any other form of attention.

You're locked into a cycle of abuse with a total head case who wants
some other woman to kill him with a sniper rifle.

If he asks you to also, will you do it?

How far will your attention craving take you?

Inquiring minds wish to know.

On 10/27/2015 12:29 AM, Julie Bove wrote:
>
> "Sqwertz" > wrote in message
> ...
>> On Sun, 25 Oct 2015 16:32:45 -0700, Julie Bove wrote:
>>
>>> Mine did not get crispy despite cooking them for far longer than the 3
>>> minutes that the package said to do. But then one of the eaters does
>>> not
>>> like them crispy.
>>
>> The dehydrated potatoes need 12-15 minutes to crisp up, despite what
>> the packages say. Every brand's direction for CRISPY hash browns are
>> defective.
>>
>> I just spread them evenly across the bottom of the pan, drizzle some
>> oil around the edges, and let them sit until they get crispy. Then
>> flip. until crispy on the second side.
>>
>> This is only medium crispy. They could be crispier.
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>
> I know that I could have gotten them crispy if I tried. But one of the
> eaters doesn't seem to care if they are crispy or not and that person is
> the one who wanted to eat first. The other eater was busy and could not
> eat for about another hour so I opted to leave them like that, realizing
> that they would get slightly more crisp upon reheating. Had things been
> the other way around, I would have taken some out then crisped up the rest.
>

What the hell are you rambling on about now? All this proves is you're
pretty much the household servant. Dinner on demand from your husband
and your "I'll let you know when I want something" daughter. It doesn't
seem to matter if the food is good or bad. Or something *you* might
like to eat. As long as it is served when requested.

Deydrated, frozen, fresh potatoes... three minutes for cooking crispy
hash browns doesn't make any sense. People who know how to do more than
open a can or a box know this.

Jill

"l not -l" > wrote in message
...
>
> On 25-Oct-2015, wrote:
>
>> On Sunday, October 25, 2015 at 10:38:01 AM UTC-4, Ophelia wrote:
>>
>> > Thanks, very much What do you think of these 'hash browns'? This is
>> > what
>> > confused me:
>> >
>> > http://www.food.com/recipe/slow-cook...sserole-217375
>>
>> I can see why. Americans are endlessly inventive about morphing things
>> into casserole-ish dishes.
>>
>> This one looks like the sort of thing someone would put together
>> in advance and serve, for example, to extended family coming for
>> the holidays. My in-laws had a number of similar recipes that they
>> fed to their 5 boys and their wives and children. Generally they'd
>> serve something like with Christmas Eve dinner, with a more formal
>> meal served on Christmas Day.
> My mother used to make a similar dish, just not in a crockpot, for family
> gatherings. It was baked in a 9x13 casserole.
> The recipe at
> http://www.deepsouthdish.com/2008/11...casserole.html
> is either the one my mother used or very close. It is the one I'll use
> for
> out Thanksgiving dinner.
> --
> Change Cujo to Juno for email.

Thanks very much! I save it might give it one a try

--
http://www.helpforheroes.org.uk/shop/

On 25/10/2015 11:52 AM, l not -l wrote:
> On 25-Oct-2015, wrote:
>
>> On Sunday, October 25, 2015 at 10:38:01 AM UTC-4, Ophelia wrote:
>>
>>> Thanks, very much What do you think of these 'hash browns'? This is
>>> what
>>> confused me:
>>>
>>> http://www.food.com/recipe/slow-cook...sserole-217375
>>
>> I can see why. Americans are endlessly inventive about morphing things
>> into casserole-ish dishes.
>>
>> This one looks like the sort of thing someone would put together
>> in advance and serve, for example, to extended family coming for
>> the holidays. My in-laws had a number of similar recipes that they
>> fed to their 5 boys and their wives and children. Generally they'd
>> serve something like with Christmas Eve dinner, with a more formal
>> meal served on Christmas Day.
> My mother used to make a similar dish, just not in a crockpot, for family
> gatherings. It was baked in a 9x13 casserole.
> The recipe at http://www.deepsouthdish.com/2008/11...casserole.html
> is either the one my mother used or very close. It is the one I'll use for
> out Thanksgiving dinner.
>

Using hash browns in this way isn't so unusual. There's a Peruvian dish
called "Carapulcra" that uses papa seca, small cubes of dried potato.

http://www.sbs.com.au/food/recipes/p...uce-carapulcra

I have a packet of Papa Seca and a jar of Aji Panca in the cupboard but
haven't got around to making it yet.

Ophelia may remember it as a subject on the UK food group.
Apparently, peanuts are an essential ingredient but as I have "gone off"
them (I don't like the flavour that much) I will probably make it without.
Graham
--
November is "Sarcasm Month"!
Yeah, right!

"graham" > wrote in message
...
> On 25/10/2015 11:52 AM, l not -l wrote:
>> On 25-Oct-2015, wrote:
>>
>>> On Sunday, October 25, 2015 at 10:38:01 AM UTC-4, Ophelia wrote:
>>>
>>>> Thanks, very much What do you think of these 'hash browns'? This is
>>>> what
>>>> confused me:
>>>>
>>>> http://www.food.com/recipe/slow-cook...sserole-217375
>>>
>>> I can see why. Americans are endlessly inventive about morphing things
>>> into casserole-ish dishes.
>>>
>>> This one looks like the sort of thing someone would put together
>>> in advance and serve, for example, to extended family coming for
>>> the holidays. My in-laws had a number of similar recipes that they
>>> fed to their 5 boys and their wives and children. Generally they'd
>>> serve something like with Christmas Eve dinner, with a more formal
>>> meal served on Christmas Day.
>> My mother used to make a similar dish, just not in a crockpot, for family
>> gatherings. It was baked in a 9x13 casserole.
>> The recipe at
>> http://www.deepsouthdish.com/2008/11...casserole.html
>> is either the one my mother used or very close. It is the one I'll use
>> for
>> out Thanksgiving dinner.
>>
>
> Using hash browns in this way isn't so unusual. There's a Peruvian dish
> called "Carapulcra" that uses papa seca, small cubes of dried potato.
>
> http://www.sbs.com.au/food/recipes/p...uce-carapulcra
>
> I have a packet of Papa Seca and a jar of Aji Panca in the cupboard but
> haven't got around to making it yet.
>
> Ophelia may remember it as a subject on the UK food group.
> Apparently, peanuts are an essential ingredient but as I have "gone off"
> them (I don't like the flavour that much) I will probably make it without.
> Graham

No, I don't remember it sorry, but I do agree on the peanuts.
--
http://www.helpforheroes.org.uk/shop/

Sqwertz wrote:
> And eggs to order
> (mine were over medium).
>
> -sw

You have no eggs, stones, nads, cajones, or testicles either, you
subhuman woman-stalking virus!