On Tue, 26 Dec 2017 17:26:16 -0600, "cshenk" > wrote:

>U.S. Janet B. wrote:
>
>> On Tue, 26 Dec 2017 10:52:32 -0500, jmcquown >
>> wrote:
>>
>> > On 12/26/2017 10:48 AM, U.S. Janet B. wrote:
>> >> On Mon, 25 Dec 2017 19:11:12 -0600, "cshenk" >
>> wrote: >>
>> >> snip
>> >>
>> >> Regarding packaged frozen potatoes of various sorts:
>> > > >
>> >>> Unlike Sheldon's claims, they arent really 'precooked' although
>> they >>> may have been blanched before freezing so they cook faster.
>> >>
>> >> Yes, actually, they are pre-cooked. Google 'are frozen hash browns
>> >> precooked?'
>> >> Janet US
>> >>
>> > But isn't blanching par-cooking?
>> >
>> > Jill
>>
>> I never regarded it that way. To me, blanching (as intended) stops
>> the enzyme process and leaves vegetables crunchy but uncooked. It's
>> true that heat is involved with both. I've always understood that the
>> potatoes are cooked so that they can be shaped and frozen.
>> Janet US
>
>That sounds logical but the general bag isnt really 'cooked' tot hat
>level at all, or when you fried them, you have fried mashed potatoes.

why don't you check the 'Net for yourself or even Ore Ida. The
answers are available.

On Tue, 26 Dec 2017 17:22:03 -0600, "cshenk" > wrote:

>U.S. Janet B. wrote:
>
>> On Mon, 25 Dec 2017 19:11:12 -0600, "cshenk" > wrote:
>>
>> snip
>>
>> Regarding packaged frozen potatoes of various sorts:
>> >
>> > Unlike Sheldon's claims, they arent really 'precooked' although they
>> > may have been blanched before freezing so they cook faster.
>>
>> Yes, actually, they are pre-cooked. Google 'are frozen hash browns
>> precooked?'
>> Janet US
>
>Feel free to play games with Google Janet. Anyone who has ever made
>them knows it's not a full 'cooked'. If you doubt that, try warming
>them to room temp and take a bite.

Yeah, I know. It's all fake news to people like you

On Tue, 26 Dec 2017 17:28:43 -0600, "cshenk" > wrote:

>jmcquown wrote:
>
>> On 12/25/2017 12:43 PM, wrote:
>> >On Mon, 25 Dec 2017 10:25:53 -0600, "cshenk" > wrote:
>> >
>> > > jmcquown wrote:
>> > >
>> > > > > > >
>> > > > > > Diced potatoes cooked in oil in a hot skillet with onion
>> > > > > > until nicely browned and tender. Sorry to say you'll need
>> > > > > > to add pepper as well as salt.
>> > > > > >
>> > > > > > Jill
>> > > > >
>> > > > > Ooh! Ooh! Time for hash brown wars!
>> > > > >
>> > > > > Shredded potatoes.
>> > > > >
>> > > > > Cindy Hamilton
>> > > > >
>> > > > For just hash browns as a side with eggs I prefer the shredded.
>> > > > I think the breakfast casserole recipe with frozen hash browns
>> > > > referred to the cubed ones. I could be wrong.
>> > > >
>> > > > Jill
>> > >
>> > > I can see it either way also but agree it seemed to lead to cubed
>> > > sorts.
>> >
>> > Hashbrowns are always shredded... homefries are always diced.
>> > Hashbrowns are fried in a heap so they stick together before
>> > flipping over to brown the other side.
>> > Homefries are tossed about as they cook with other ingredients ie.
>> > onions/peppers, even diced ham.
>> > I see hashbrowns in the frozen foods freezer but I've not seen
>> > homefries...
>>
>> That's because they don't label them "homefries". They call them
>> diced hash browns.
>>
>> > Frozen hashbrowns are already cooked and only need reheating.
>>
>> Are you talking about those pre-formed shredded frozen patties that
>> you can fry or bake? They're partially cooked, kind of like tater
>> tots.
>>
>> The bags of frozen potatoes I've seen labelled "hash browns" aren't
>> heat & eat.
>>
>> > I suppose one could prepare homefries with frozen frenh fries but
>> > wouldn't look right and who wants to dice all those fries...
>> >
>> No one would cut up a bunch of frozen fries to make hash browns.
>>
>> If your store stocks the Ore Ida brand, they might actually carry the
>> bags of diced "hash brown" potatoes. No one is suggesting you buy
>> them (I don't). The only reason we're discussing this is the
>> breakfast casserole recipe upthread called for frozen hash browns.
>> The type was unspecified. <shrug>
>>
>> Jill
>
>Yup! Strayed quite a bit here!
>
>Anyways, Hubby likes some of the diced sorts to be handy on weekdays
>but we do fresh on weekends.

I believe it strayed because you wanted to 'teach' Ophelia how to fry
potatoes. Snork!

On 12/26/2017 11:47 AM, Gary wrote:
> Ophelia wrote:
>>
>> "cshenk" wrote:
>
>> Ophelia wrote:
>>> I am not sure why anyone would buy frozen died potatoes unless they
>>> are in a tremendous hurry, for work etc?
>>
>> Mostly that. Bleery morning eyes, easy to just pull a handful out and
>> cook.
>>
>> ==
>>
>> Fair enough)
>
> LOL! I can't imagine someone tired and "bleery eyes" standing at
> the stove and cooking hashbrowns or anything else so early in the
> morning. odd
>
<G> I can't even *think* about eating until around 10:00, much less
think about cooking hash browns (fresh or frozen) at 6 or 7 in the morning.

It seems to me frozen potatoes (in any form) are purely a convenience
thing. No need to dice, slice or shred, that prep is already done.

Jill

On 12/26/2017 12:59 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 12/26/2017 10:53 AM, U.S. Janet B. wrote:
>>> On the other hand, 'home fries' in my neck of the woods are fried
>>> sliced potatoes, generally a pre-cooked potato (leftovers). Raw
>>> potatoes that were fried were called 'raw fries'
>>> Janet US
>>
>> I'm used to a different thing when it comes to sliced potatoes. Things
>> like scalloped in cream sauce or au gratin potatoes for dinner. I don't
>> recall ever eating fried sliced potatoes as part of a breakfast meal.
>
> Same with me, Jill. That said, fresh sliced and pan fried in oil
> are good. I've had sliced sweet potatoes cooked that way several
> times. Normally, I just eat them baked but fried are good. Summer
> squash is also decent just pan fried in oil...battered or plain.
>
I love fried summer squash. Yellow or zucchini, sliced into coins. I
don't batter it, I dip it in egg wash then dredge it in a mixture of
seasoned cornmeal & flour. It's not something I do very often but it
sure is tasty.

Jill

On 12/25/2017 11:16 PM, U.S. Janet B. wrote:
> On Mon, 25 Dec 2017 19:25:11 -0600, "cshenk" > wrote:
>
>>
>> Can be fancier but not required. One note, corn oil not recommended.
>> Generic vegetable oil not either in my opinion.
>
> what's wrong with corn oil. Low in saturated fats, high in omega 3,
> doesn't smoke easily, nice taste, good for cooking and baking at
> medium temps
>
That puzzled me, too, JanetB. I use corn oil for a lot for things.
It's a neutral oil, doesn't impart added flavour.

Jill

jmcquown wrote:
>
> Gary wrote:
> > LOL! I can't imagine someone tired and "bleery eyes" standing at
> > the stove and cooking hashbrowns or anything else so early in the
> > morning. odd
> >
> <G> I can't even *think* about eating until around 10:00, much less
> think about cooking hash browns (fresh or frozen) at 6 or 7 in the morning.

Certainly not standing there tired and bleery eyed
while cooking a breakfast. heheh

> It seems to me frozen potatoes (in any form) are purely a convenience
> thing. No need to dice, slice or shred, that prep is already done.

They *are* convenient. I do my own from real potatoes often but
in the afternoon or evening, certainly not trying to cook them
while I'm still sleepy in the morning. I do often have some
frozen prepared potatoes in the freezer though just for lazy
times....hash browns or tater tots.

And I even take it to the extreme occasionally...frozen prepared
potatoes ready to bake or fry? On very lazy moments I'll even
microwave those. Not crisp at all but still the same darn food.
I'm easy to please in a pinch.

"l not -l" wrote in message ...

I agree on the convenience; but, not on the timing. Most days I
begin preparing breakfast at 7am.

I don't eat potatoes often and, most days I'm cooking for one;
therefore, I don't keep fresh potatoes on-hand. When I decide I
want hash browns, it's great to grab a bag of frozen (or carton
of dehydrated) and toss a cup of shreds in a hot cast iron
skillet. No picking through a bag of potatoes that may be
several weeks old, looking for a potato in good enough shape to
eat. No peeling and shredding. Just a serving of crispy hash
browns in the same amount of time it takes to think about how to
make from scratch.

I also keep a few cans of diced and whole potatoes on hand. The
canned diced potatoes I use, along with a can of corned beef, on
those occasions I make "cheater's hash". In the time it takes to
open 2 cans, mix and heat the contents, I can make an acceptable
corned beef hash; beats having to get out and go to the diner for
a corned beef hash breakfast. Canned whole potatoes work well
when preparing green beans and I decide a few potatoes would make
them better. Or they can be added to a Musgovian soup or stew to
round it out.

A bit of quality is sacrificed for convenience in making
something I'd otherwise just wish I had for breakfast.

==

That certainly works for you

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

Ophelia wrote:
>
> "l not -l" wrote in message ...
>
> I agree on the convenience; but, not on the timing. Most days I
> begin preparing breakfast at 7am.
>
> I don't eat potatoes often and, most days I'm cooking for one;
> therefore, I don't keep fresh potatoes on-hand. When I decide I
> want hash browns, it's great to grab a bag of frozen (or carton
> of dehydrated) and toss a cup of shreds in a hot cast iron
> skillet. No picking through a bag of potatoes that may be
> several weeks old, looking for a potato in good enough shape to
> eat. No peeling and shredding. Just a serving of crispy hash
> browns in the same amount of time it takes to think about how to
> make from scratch.
>
> I also keep a few cans of diced and whole potatoes on hand. The
> canned diced potatoes I use, along with a can of corned beef, on
> those occasions I make "cheater's hash". In the time it takes to
> open 2 cans, mix and heat the contents, I can make an acceptable
> corned beef hash; beats having to get out and go to the diner for
> a corned beef hash breakfast. Canned whole potatoes work well
> when preparing green beans and I decide a few potatoes would make
> them better. Or they can be added to a Musgovian soup or stew to
> round it out.
>
> A bit of quality is sacrificed for convenience in making
> something I'd otherwise just wish I had for breakfast.
>
> ==
>
> That certainly works for you


THWAP!

"Gary" wrote in message ...

Ophelia wrote:
>
> "l not -l" wrote in message ...
>
> I agree on the convenience; but, not on the timing. Most days I
> begin preparing breakfast at 7am.
>
> I don't eat potatoes often and, most days I'm cooking for one;
> therefore, I don't keep fresh potatoes on-hand. When I decide I
> want hash browns, it's great to grab a bag of frozen (or carton
> of dehydrated) and toss a cup of shreds in a hot cast iron
> skillet. No picking through a bag of potatoes that may be
> several weeks old, looking for a potato in good enough shape to
> eat. No peeling and shredding. Just a serving of crispy hash
> browns in the same amount of time it takes to think about how to
> make from scratch.
>
> I also keep a few cans of diced and whole potatoes on hand. The
> canned diced potatoes I use, along with a can of corned beef, on
> those occasions I make "cheater's hash". In the time it takes to
> open 2 cans, mix and heat the contents, I can make an acceptable
> corned beef hash; beats having to get out and go to the diner for
> a corned beef hash breakfast. Canned whole potatoes work well
> when preparing green beans and I decide a few potatoes would make
> them better. Or they can be added to a Musgovian soup or stew to
> round it out.
>
> A bit of quality is sacrificed for convenience in making
> something I'd otherwise just wish I had for breakfast.
>
> ==
>
> That certainly works for you


THWAP!

==

Oi! Why?


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

l not -l wrote:

>
> On 27-Dec-2017, wrote:
>
> > On 12/26/2017 11:47 AM, Gary wrote:
> > > Ophelia wrote:
> > > >
> > >> "cshenk" wrote:
> > >
> > >> Ophelia wrote:
> > >>> I am not sure why anyone would buy frozen died potatoes
> > >>> unless they
> > >>> are in a tremendous hurry, for work etc?
> > > >
> > >> Mostly that. Bleery morning eyes, easy to just pull a
> > >> handful out and
> > >> cook.
> > > >
> > >> ==
> > > >
> > >> Fair enough)
> > >
> > > LOL! I can't imagine someone tired and "bleery eyes"
> > > standing at
> > > the stove and cooking hashbrowns or anything else so early in
> > > the
> > > morning. odd
> > >
> > <G> I can't even think about eating until around 10:00, much
> > less
> > think about cooking hash browns (fresh or frozen) at 6 or 7 in
> > the morning.
> >
> > It seems to me frozen potatoes (in any form) are purely a
> > convenience
> > thing. No need to dice, slice or shred, that prep is already
> > done.
> I agree on the convenience; but, not on the timing. Most days I
> begin preparing breakfast at 7am.
>
> I don't eat potatoes often and, most days I'm cooking for one;
> therefore, I don't keep fresh potatoes on-hand. When I decide I
> want hash browns, it's great to grab a bag of frozen (or carton
> of dehydrated) and toss a cup of shreds in a hot cast iron
> skillet. No picking through a bag of potatoes that may be
> several weeks old, looking for a potato in good enough shape to
> eat. No peeling and shredding. Just a serving of crispy hash
> browns in the same amount of time it takes to think about how to
> make from scratch.
>
> I also keep a few cans of diced and whole potatoes on hand. The
> canned diced potatoes I use, along with a can of corned beef, on
> those occasions I make "cheater's hash". In the time it takes to
> open 2 cans, mix and heat the contents, I can make an acceptable
> corned beef hash; beats having to get out and go to the diner for
> a corned beef hash breakfast. Canned whole potatoes work well
> when preparing green beans and I decide a few potatoes would make
> them better. Or they can be added to a Musgovian soup or stew to
> round it out.
>
> A bit of quality is sacrificed for convenience in making
> something I'd otherwise just wish I had for breakfast.

Actually there are a small number of dishes I make where the canned
seem optimal. Generally in fast simple cassaroles. One is a greenbean
cassarole wih the traditional Cream of Mushroom soup. Something
marries up well there.

On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:

>l not -l wrote:
>
>>
>> On 27-Dec-2017, wrote:
>>
>> > On 12/26/2017 11:47 AM, Gary wrote:
>> > > Ophelia wrote:
>> > > >
>> > >> "cshenk" wrote:
>> > >
>> > >> Ophelia wrote:
>> > >>> I am not sure why anyone would buy frozen died potatoes
>> > >>> unless they
>> > >>> are in a tremendous hurry, for work etc?
>> > > >
>> > >> Mostly that. Bleery morning eyes, easy to just pull a
>> > >> handful out and
>> > >> cook.
>> > > >
>> > >> ==
>> > > >
>> > >> Fair enough)
>> > >
>> > > LOL! I can't imagine someone tired and "bleery eyes"
>> > > standing at
>> > > the stove and cooking hashbrowns or anything else so early in
>> > > the
>> > > morning. odd
>> > >
>> > <G> I can't even think about eating until around 10:00, much
>> > less
>> > think about cooking hash browns (fresh or frozen) at 6 or 7 in
>> > the morning.
>> >
>> > It seems to me frozen potatoes (in any form) are purely a
>> > convenience
>> > thing. No need to dice, slice or shred, that prep is already
>> > done.
>> I agree on the convenience; but, not on the timing. Most days I
>> begin preparing breakfast at 7am.
>>
>> I don't eat potatoes often and, most days I'm cooking for one;
>> therefore, I don't keep fresh potatoes on-hand. When I decide I
>> want hash browns, it's great to grab a bag of frozen (or carton
>> of dehydrated) and toss a cup of shreds in a hot cast iron
>> skillet. No picking through a bag of potatoes that may be
>> several weeks old, looking for a potato in good enough shape to
>> eat. No peeling and shredding. Just a serving of crispy hash
>> browns in the same amount of time it takes to think about how to
>> make from scratch.
>>
>> I also keep a few cans of diced and whole potatoes on hand. The
>> canned diced potatoes I use, along with a can of corned beef, on
>> those occasions I make "cheater's hash". In the time it takes to
>> open 2 cans, mix and heat the contents, I can make an acceptable
>> corned beef hash; beats having to get out and go to the diner for
>> a corned beef hash breakfast. Canned whole potatoes work well
>> when preparing green beans and I decide a few potatoes would make
>> them better. Or they can be added to a Musgovian soup or stew to
>> round it out.
>>
>> A bit of quality is sacrificed for convenience in making
>> something I'd otherwise just wish I had for breakfast.
>
>Actually there are a small number of dishes I make where the canned
>seem optimal.

Reminds you of those long ago days when you were paying your rent by
swallowing young swabbie's ejaculate.

U.S. Janet B. wrote:

> On Tue, 26 Dec 2017 17:28:43 -0600, "cshenk" > wrote:
>
> > jmcquown wrote:
> >
> >> On 12/25/2017 12:43 PM, wrote:
> >> >On Mon, 25 Dec 2017 10:25:53 -0600, "cshenk" >
> wrote: >> >
> >> > > jmcquown wrote:
> >> > >
> >> > > > > > >
> >> > > > > > Diced potatoes cooked in oil in a hot skillet with onion
> >> > > > > > until nicely browned and tender. Sorry to say you'll
> need >> > > > > > to add pepper as well as salt.
> >> > > > > >
> >> > > > > > Jill
> >> > > > >
> >> > > > > Ooh! Ooh! Time for hash brown wars!
> >> > > > >
> >> > > > > Shredded potatoes.
> >> > > > >
> >> > > > > Cindy Hamilton
> >> > > > >
> >> > > > For just hash browns as a side with eggs I prefer the
> shredded. >> > > > I think the breakfast casserole recipe with
> frozen hash browns >> > > > referred to the cubed ones. I could be
> wrong. >> > > >
> >> > > > Jill
> >> > >
> >> > > I can see it either way also but agree it seemed to lead to
> cubed >> > > sorts.
> >> >
> >> > Hashbrowns are always shredded... homefries are always diced.
> >> > Hashbrowns are fried in a heap so they stick together before
> >> > flipping over to brown the other side.
> >> > Homefries are tossed about as they cook with other ingredients
> ie. >> > onions/peppers, even diced ham.
> >> > I see hashbrowns in the frozen foods freezer but I've not seen
> >> > homefries...
> >>
> >> That's because they don't label them "homefries". They call them
> >> diced hash browns.
> >>
> >> > Frozen hashbrowns are already cooked and only need reheating.
> >>
> >> Are you talking about those pre-formed shredded frozen patties that
> >> you can fry or bake? They're partially cooked, kind of like tater
> >> tots.
> >>
> >> The bags of frozen potatoes I've seen labelled "hash browns" aren't
> >> heat & eat.
> >>
> >> > I suppose one could prepare homefries with frozen frenh fries but
> >> > wouldn't look right and who wants to dice all those fries...
> >> >
> >> No one would cut up a bunch of frozen fries to make hash browns.
> >>
> >> If your store stocks the Ore Ida brand, they might actually carry
> the >> bags of diced "hash brown" potatoes. No one is suggesting you
> buy >> them (I don't). The only reason we're discussing this is the
> >> breakfast casserole recipe upthread called for frozen hash browns.
> >> The type was unspecified. <shrug>
> >>
> >> Jill
> >
> > Yup! Strayed quite a bit here!
> >
> > Anyways, Hubby likes some of the diced sorts to be handy on weekdays
> > but we do fresh on weekends.
>
> I believe it strayed because you wanted to 'teach' Ophelia how to fry
> potatoes. Snork!

I don't know what your problem is 'Janet US', But Ophelia asked about a
subject and got many answers, which varied depending on replies. She
foud them interesting in the variation across the areas of the country
that they came from.

I was not 'teaching her how to fry potatoes' but showing variations
including later frozen versions that may match the cassarole and other
dishes.

Carol

U.S. Janet B. wrote:

> On Tue, 26 Dec 2017 17:31:46 -0600, "cshenk" > wrote:
>
> > U.S. Janet B. wrote:
> >
> >> On Mon, 25 Dec 2017 19:25:11 -0600, "cshenk" >
> wrote: >>
> >> > Cheri wrote:
> >> >
> >> >> "Ophelia" > wrote in message
> >> >> ...
> >> >> > "Cheri" wrote in message
> news > > wrote in message >> >>
> ... >> >> > >
> Ophelia wrote: >> >> > >
> >> >> > > > "Cheri" wrote in message
> >> news > >> >> >>>"Ophelia" > wrote in message
> >> >> > > > ...
> >> >> >>>> "Cheri" wrote in message
> >> news > >> >> >>>>"Gary" > wrote in message
> >> >> >>>> ...
> >> >> >>>> > "U.S. Janet B." wrote:
> >> >> >>>> > >
> >> >> >>>> > (you posted 8-9 recipes)
> >> >> >>>> >
> >> >> >>>> > Thank you and that post was saved. I've had breakfast
> >> casserole >> >>>> > before but never made one even though they look
> >> easy. Will try >> >>>> > soon.
> >> >> > > > >
> >> >> > > > >
> >> >> >>>> I'm going to do this one that was posted sometime this
> week, >> >> sounds >>>> good and
> >> >> >>>> easy.
> >> >> > > > >
> >> >> >>>> 1 1/2 lb Hash Browns; frozen
> >> >> >>>> 1/4 cup chopped onion
> >> >> >>>> 1 lb sausage
> >> >> >>>> 5 Eggs
> >> >> >>>> 3 oz Velveeta
> >> >> >>>> 3 oz Cheddar; shredded
> >> >> >>>> 1 can Cream of Potato soup
> >> >> >>>> Salt and Pepper
> >> >> > > > >
> >> >> >>>> Cook the hash browns with the onion till crisp. Fry the
> meat. >> >> Mix in >>>> a 13 X 9 pan. Add the cheeses, soup, beaten
> eggs, salt >> >> and pepper. >>>> Bake at 350 for 30 to 50 minutes.
> >> >> > > > >
> >> >> >>>> ==
> >> >> > > > >
> >> >> >>>> Hey that is the one I saved Now, how do I make hash
> browns? >> >> > > >
> >> >> > > > Just shred the potatoes on your grater and brown in a
> frying >> >> > > > pan that has a bit of grease added to it. Let cook
> for a few >> >> > > > minutes until brown and crispy on one side and
> then turn and >> do >> > > > the other side. I usually put a lid on
> the pan for the >> first >> > > > few minutes or so.
> >> >> > > >
> >> >> > > > Cheri
> >> >> > > >
> >> >> > > > ==
> >> >> > > >
> >> >> > > > Thank you Do you make them into 'cakes' or in one big
> one? >> >> > > >
> >> >> > > > Do you break them up for that recipe? It seems it is ok
> too >> to >> > > > add anything you fancy? My kind of cooking <g>
> >> >> > > >
> >> >> > > > What could I use instead of potato soup?
> >> >> > > >
> >> >> > > > I am very interested in how others do it differently.
> >> >> > >
> >> >> > > Hi Ophelia,
> >> >> > >
> >> >> > > There are so many hashbrown recipes here in the states!
> >> >> > >
> >> >> > > I'm not used to adding canned soup to them but that doesnt
> >> make it >> > > 'bad', just 'different' from my normal.
> >> >> > >
> >> >> > > I think the type Cheri describes would be more of a
> cassarole >> >> > > than I do. (you can see it in the pan she is
> using) and yes, >> very >> > > freeform.
> >> >> > >
> >> >> > > Here's a basic sort that is crispy and doesn't depend on
> frozen >> >> > > grated potatoes (might be hard to find where you
> are?). It is >> >> > > also very freeform on additions and very
> forgiving. >> >> > >
> >> >> > > Take a potato that is about the volume you want to eat.
> >> >> > >
> >> >> > > Kitchen point: US Hashbrowns come in small cubes or shreds.
> >> >> > > Depending on the type you like, they are generally
> >> interchangable >> > > and Cheri's recipe seems to lead to shredded
> >> but may work well >> > > with cubed type. If cubed, the cubes are
> no >> bigger than your >> > > forefinger nail cut to a square.
> Larger cuts >> have a different >> > > name.
> >> >> > >
> >> >> > > Now, shred that volume you want to eat (most common) using a
> >> wider >> > > grate. You want distinct potato bits.
> >> >> > >
> >> >> > > If you want crunchy loose hashbowns, rinse these a bit in
> cool >> >> > > water. Put on a paper towel and let dry as you heat
> the oil >> in a >> > > frying pan.
> >> >> > >
> >> >> > > Best oil is bacon or sausage fat but we like Duck Fat mixed
> >> with >> > > olive oil here. Be prepared to add more oil/fat as you
> >> cook >> > > along as they soak up a fair amount.
> >> >> > >
> >> >> > > If you want loose (fast cooking), salt and pepper your
> potatoes >> >> > > then add them in to sizzle in a medium/hot frying
> pan, stirring >> >> > > every 2-3 minutes until browned.
> >> >> > >
> >> >> > > If you want them in patty shapes (shredded type potato),
> break >> an >> > > egg (can use just the whites or the whole thing)
> then add >> 1ts egg >> > > per TB potato and mix it gently until you
> can form a >> ball. PLace >> > > in frying pan and smash flat and
> let cook until >> one side is >> > > golden, then flip.
> >> >> > >
> >> >> >> Carol
> >> >> > ===
> >> >> >
> >> >> > Cheri???
> >> >>
> >> >> Actually, after I shred the potatoes, I rinse them in cold water
> >> and >> wring in a tea towel until quite dry. Fry using the fat of
> your >> >> choice until crisp on one side and then flip, doesn't have
> to be >> any >> more complicated than that,
> >> >>
> >> >> Cheri
> >> >
> >> > Yup! Matches!
> >> >
> >> > Can be fancier but not required. One note, corn oil not
> >> > recommended. Generic vegetable oil not either in my opinion.
> >>
> >> what's wrong with corn oil. Low in saturated fats, high in omega
> 3, >> doesn't smoke easily, nice taste, good for cooking and baking at
> >> medium temps
> >
> > Tastes gummy to me in these.
>
> not surprised if you use duck fat and olive oil combo all the time

Sorry if you don't like it but corn oil feels gummy to me in this.

wrote:

> On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:
>
> > l not -l wrote:
> >
> >>
> >> On 27-Dec-2017, wrote:
> >>
> >> > On 12/26/2017 11:47 AM, Gary wrote:
> >> > > Ophelia wrote:
> >> > > >
> >> > >> "cshenk" wrote:
> >> > >
> >> > >> Ophelia wrote:
> >> > >>> I am not sure why anyone would buy frozen died potatoes
> >> > >>> unless they
> >> > >>> are in a tremendous hurry, for work etc?
> >> > > >
> >> > >> Mostly that. Bleery morning eyes, easy to just pull a
> >> > >> handful out and
> >> > >> cook.
> >> > > >
> >> > >> ==
> >> > > >
> >> > >> Fair enough)
> >> > >
> >> > > LOL! I can't imagine someone tired and "bleery eyes"
> >> > > standing at
> >> > > the stove and cooking hashbrowns or anything else so early in
> >> > > the
> >> > > morning. odd
> >> > >
> >> > <G> I can't even think about eating until around 10:00, much
> >> > less
> >> > think about cooking hash browns (fresh or frozen) at 6 or 7 in
> >> > the morning.
> >> >
> >> > It seems to me frozen potatoes (in any form) are purely a
> >> > convenience
> >> > thing. No need to dice, slice or shred, that prep is already
> >> > done.
> >> I agree on the convenience; but, not on the timing. Most days I
> >> begin preparing breakfast at 7am.
> >>
> >> I don't eat potatoes often and, most days I'm cooking for one;
> >> therefore, I don't keep fresh potatoes on-hand. When I decide I
> >> want hash browns, it's great to grab a bag of frozen (or carton
> >> of dehydrated) and toss a cup of shreds in a hot cast iron
> >> skillet. No picking through a bag of potatoes that may be
> >> several weeks old, looking for a potato in good enough shape to
> >> eat. No peeling and shredding. Just a serving of crispy hash
> >> browns in the same amount of time it takes to think about how to
> >> make from scratch.
> >>
> >> I also keep a few cans of diced and whole potatoes on hand. The
> >> canned diced potatoes I use, along with a can of corned beef, on
> >> those occasions I make "cheater's hash". In the time it takes to
> >> open 2 cans, mix and heat the contents, I can make an acceptable
> >> corned beef hash; beats having to get out and go to the diner for
> >> a corned beef hash breakfast. Canned whole potatoes work well
> >> when preparing green beans and I decide a few potatoes would make
> >> them better. Or they can be added to a Musgovian soup or stew to
> >> round it out.
> >>
> >> A bit of quality is sacrificed for convenience in making
> >> something I'd otherwise just wish I had for breakfast.
> >
> > Actually there are a small number of dishes I make where the canned
> > seem optimal.
>
> Reminds you of those long ago days when you were paying your rent by
> swallowing young swabbie's ejaculate.

Finally Even I have had enough. I will see you only if another quotes
you.

Sheldon wrote:

> On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:
>
> >l not -l wrote:
> >
> >>
> >> On 27-Dec-2017, wrote:
> >>
> >> > On 12/26/2017 11:47 AM, Gary wrote:
> >> > > Ophelia wrote:
> >> > > >
> >> > >> "cshenk" wrote:
> >> > >
> >> > >> Ophelia wrote:
> >> > >>> I am not sure why anyone would buy frozen died potatoes
> >> > >>> unless they
> >> > >>> are in a tremendous hurry, for work etc?
> >> > > >
> >> > >> Mostly that. Bleery morning eyes, easy to just pull a
> >> > >> handful out and
> >> > >> cook.
> >> > > >
> >> > >> ==
> >> > > >
> >> > >> Fair enough)
> >> > >
> >> > > LOL! I can't imagine someone tired and "bleery eyes"
> >> > > standing at
> >> > > the stove and cooking hashbrowns or anything else so early in
> >> > > the
> >> > > morning. odd
> >> > >
> >> > <G> I can't even think about eating until around 10:00, much
> >> > less
> >> > think about cooking hash browns (fresh or frozen) at 6 or 7 in
> >> > the morning.
> >> >
> >> > It seems to me frozen potatoes (in any form) are purely a
> >> > convenience
> >> > thing. No need to dice, slice or shred, that prep is already
> >> > done.
> >> I agree on the convenience; but, not on the timing. Most days I
> >> begin preparing breakfast at 7am.
> >>
> >> I don't eat potatoes often and, most days I'm cooking for one;
> >> therefore, I don't keep fresh potatoes on-hand. When I decide I
> >> want hash browns, it's great to grab a bag of frozen (or carton
> >> of dehydrated) and toss a cup of shreds in a hot cast iron
> >> skillet. No picking through a bag of potatoes that may be
> >> several weeks old, looking for a potato in good enough shape to
> >> eat. No peeling and shredding. Just a serving of crispy hash
> >> browns in the same amount of time it takes to think about how to
> >> make from scratch.
> >>
> >> I also keep a few cans of diced and whole potatoes on hand. The
> >> canned diced potatoes I use, along with a can of corned beef, on
> >> those occasions I make "cheater's hash". In the time it takes to
> >> open 2 cans, mix and heat the contents, I can make an acceptable
> >> corned beef hash; beats having to get out and go to the diner for
> >> a corned beef hash breakfast. Canned whole potatoes work well
> >> when preparing green beans and I decide a few potatoes would make
> >> them better. Or they can be added to a Musgovian soup or stew to
> >> round it out.
> >>
> >> A bit of quality is sacrificed for convenience in making
> >> something I'd otherwise just wish I had for breakfast.
> >
> >Actually there are a small number of dishes I make where the canned
> >seem optimal.
>
> Reminds you of those long ago days when you were paying your rent by
> swallowing young swabbie's ejaculate.


A FELLATRICE...!!!


--
Best
Greg

On Wed, 27 Dec 2017 16:34:01 -0800 (PST), Steve Wartz
> wrote:

>Sheldon wrote:
>
>> On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:
>>
>> >l not -l wrote:
>> >
>> >>
>> >> On 27-Dec-2017, wrote:
>> >>
>> >> > On 12/26/2017 11:47 AM, Gary wrote:
>> >> > > Ophelia wrote:
>> >> > > >
>> >> > >> "cshenk" wrote:
>> >> > >
>> >> > >> Ophelia wrote:
>> >> > >>> I am not sure why anyone would buy frozen died potatoes
>> >> > >>> unless they
>> >> > >>> are in a tremendous hurry, for work etc?
>> >> > > >
>> >> > >> Mostly that. Bleery morning eyes, easy to just pull a
>> >> > >> handful out and
>> >> > >> cook.
>> >> > > >
>> >> > >> ==
>> >> > > >
>> >> > >> Fair enough)
>> >> > >
>> >> > > LOL! I can't imagine someone tired and "bleery eyes"
>> >> > > standing at
>> >> > > the stove and cooking hashbrowns or anything else so early in
>> >> > > the
>> >> > > morning. odd
>> >> > >
>> >> > <G> I can't even think about eating until around 10:00, much
>> >> > less
>> >> > think about cooking hash browns (fresh or frozen) at 6 or 7 in
>> >> > the morning.
>> >> >
>> >> > It seems to me frozen potatoes (in any form) are purely a
>> >> > convenience
>> >> > thing. No need to dice, slice or shred, that prep is already
>> >> > done.
>> >> I agree on the convenience; but, not on the timing. Most days I
>> >> begin preparing breakfast at 7am.
>> >>
>> >> I don't eat potatoes often and, most days I'm cooking for one;
>> >> therefore, I don't keep fresh potatoes on-hand. When I decide I
>> >> want hash browns, it's great to grab a bag of frozen (or carton
>> >> of dehydrated) and toss a cup of shreds in a hot cast iron
>> >> skillet. No picking through a bag of potatoes that may be
>> >> several weeks old, looking for a potato in good enough shape to
>> >> eat. No peeling and shredding. Just a serving of crispy hash
>> >> browns in the same amount of time it takes to think about how to
>> >> make from scratch.
>> >>
>> >> I also keep a few cans of diced and whole potatoes on hand. The
>> >> canned diced potatoes I use, along with a can of corned beef, on
>> >> those occasions I make "cheater's hash". In the time it takes to
>> >> open 2 cans, mix and heat the contents, I can make an acceptable
>> >> corned beef hash; beats having to get out and go to the diner for
>> >> a corned beef hash breakfast. Canned whole potatoes work well
>> >> when preparing green beans and I decide a few potatoes would make
>> >> them better. Or they can be added to a Musgovian soup or stew to
>> >> round it out.
>> >>
>> >> A bit of quality is sacrificed for convenience in making
>> >> something I'd otherwise just wish I had for breakfast.
>> >
>> >Actually there are a small number of dishes I make where the canned
>> >seem optimal.
>>
>> Reminds you of those long ago days when you were paying your rent by
>> swallowing young swabbie's ejaculate.
>
>
>A FELLATRICE...!!!

In other words in her young days Cshenk was a $5 cocksucker... now the
old used up crone is lucky to get 50¢ !!!

On 2017-12-27 5:28 PM, cshenk wrote:
> wrote:
>
>> On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:
>>
>>> l not -l wrote:
>>>
>>>>
>>>> On 27-Dec-2017, wrote:
>>>>
>>>>> On 12/26/2017 11:47 AM, Gary wrote:
>>>>>> Ophelia wrote:
>>>>>>>
>>>>>>> "cshenk" wrote:
>>>>>>
>>>>>>> Ophelia wrote:
>>>>>>>> I am not sure why anyone would buy frozen died potatoes
>>>>>>>> unless they
>>>>>>>> are in a tremendous hurry, for work etc?
>>>>>>>
>>>>>>> Mostly that. Bleery morning eyes, easy to just pull a
>>>>>>> handful out and
>>>>>>> cook.
>>>>>>>
>>>>>>> ==
>>>>>>>
>>>>>>> Fair enough)
>>>>>>
>>>>>> LOL! I can't imagine someone tired and "bleery eyes"
>>>>>> standing at
>>>>>> the stove and cooking hashbrowns or anything else so early in
>>>>>> the
>>>>>> morning. odd
>>>>>>
>>>>> <G> I can't even think about eating until around 10:00, much
>>>>> less
>>>>> think about cooking hash browns (fresh or frozen) at 6 or 7 in
>>>>> the morning.
>>>>>
>>>>> It seems to me frozen potatoes (in any form) are purely a
>>>>> convenience
>>>>> thing. No need to dice, slice or shred, that prep is already
>>>>> done.
>>>> I agree on the convenience; but, not on the timing. Most days I
>>>> begin preparing breakfast at 7am.
>>>>
>>>> I don't eat potatoes often and, most days I'm cooking for one;
>>>> therefore, I don't keep fresh potatoes on-hand. When I decide I
>>>> want hash browns, it's great to grab a bag of frozen (or carton
>>>> of dehydrated) and toss a cup of shreds in a hot cast iron
>>>> skillet. No picking through a bag of potatoes that may be
>>>> several weeks old, looking for a potato in good enough shape to
>>>> eat. No peeling and shredding. Just a serving of crispy hash
>>>> browns in the same amount of time it takes to think about how to
>>>> make from scratch.
>>>>
>>>> I also keep a few cans of diced and whole potatoes on hand. The
>>>> canned diced potatoes I use, along with a can of corned beef, on
>>>> those occasions I make "cheater's hash". In the time it takes to
>>>> open 2 cans, mix and heat the contents, I can make an acceptable
>>>> corned beef hash; beats having to get out and go to the diner for
>>>> a corned beef hash breakfast. Canned whole potatoes work well
>>>> when preparing green beans and I decide a few potatoes would make
>>>> them better. Or they can be added to a Musgovian soup or stew to
>>>> round it out.
>>>>
>>>> A bit of quality is sacrificed for convenience in making
>>>> something I'd otherwise just wish I had for breakfast.
>>>
>>> Actually there are a small number of dishes I make where the canned
>>> seem optimal.
>>
>> Reminds you of those long ago days when you were paying your rent by
>> swallowing young swabbie's ejaculate.
>
> Finally Even I have had enough. I will see you only if another quotes
> you.
>
I can never fathom why everyone on this group doesn't plonk him.

On Wed, 27 Dec 2017 19:01:40 -0700, graham > wrote:

>On 2017-12-27 5:28 PM, cshenk wrote:
>> wrote:
>>
>>> On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:
>>>
>>>> l not -l wrote:
>>>>
>>>>>
>>>>> On 27-Dec-2017, wrote:
>>>>>
>>>>>> On 12/26/2017 11:47 AM, Gary wrote:
>>>>>>> Ophelia wrote:
>>>>>>>>
>>>>>>>> "cshenk" wrote:
>>>>>>>
>>>>>>>> Ophelia wrote:
>>>>>>>>> I am not sure why anyone would buy frozen died potatoes
>>>>>>>>> unless they
>>>>>>>>> are in a tremendous hurry, for work etc?
>>>>>>>>
>>>>>>>> Mostly that. Bleery morning eyes, easy to just pull a
>>>>>>>> handful out and
>>>>>>>> cook.
>>>>>>>>
>>>>>>>> ==
>>>>>>>>
>>>>>>>> Fair enough)
>>>>>>>
>>>>>>> LOL! I can't imagine someone tired and "bleery eyes"
>>>>>>> standing at
>>>>>>> the stove and cooking hashbrowns or anything else so early in
>>>>>>> the
>>>>>>> morning. odd
>>>>>>>
>>>>>> <G> I can't even think about eating until around 10:00, much
>>>>>> less
>>>>>> think about cooking hash browns (fresh or frozen) at 6 or 7 in
>>>>>> the morning.
>>>>>>
>>>>>> It seems to me frozen potatoes (in any form) are purely a
>>>>>> convenience
>>>>>> thing. No need to dice, slice or shred, that prep is already
>>>>>> done.
>>>>> I agree on the convenience; but, not on the timing. Most days I
>>>>> begin preparing breakfast at 7am.
>>>>>
>>>>> I don't eat potatoes often and, most days I'm cooking for one;
>>>>> therefore, I don't keep fresh potatoes on-hand. When I decide I
>>>>> want hash browns, it's great to grab a bag of frozen (or carton
>>>>> of dehydrated) and toss a cup of shreds in a hot cast iron
>>>>> skillet. No picking through a bag of potatoes that may be
>>>>> several weeks old, looking for a potato in good enough shape to
>>>>> eat. No peeling and shredding. Just a serving of crispy hash
>>>>> browns in the same amount of time it takes to think about how to
>>>>> make from scratch.
>>>>>
>>>>> I also keep a few cans of diced and whole potatoes on hand. The
>>>>> canned diced potatoes I use, along with a can of corned beef, on
>>>>> those occasions I make "cheater's hash". In the time it takes to
>>>>> open 2 cans, mix and heat the contents, I can make an acceptable
>>>>> corned beef hash; beats having to get out and go to the diner for
>>>>> a corned beef hash breakfast. Canned whole potatoes work well
>>>>> when preparing green beans and I decide a few potatoes would make
>>>>> them better. Or they can be added to a Musgovian soup or stew to
>>>>> round it out.
>>>>>
>>>>> A bit of quality is sacrificed for convenience in making
>>>>> something I'd otherwise just wish I had for breakfast.
>>>>
>>>> Actually there are a small number of dishes I make where the canned
>>>> seem optimal.
>>>
>>> Reminds you of those long ago days when you were paying your rent by
>>> swallowing young swabbie's ejaculate.
>>
>> Finally Even I have had enough. I will see you only if another quotes
>> you.
>>
>I can never fathom why everyone on this group doesn't plonk him.

Peeps should plonk you, you contribute absolutely nothing of value to
this group. only Cshenk contributes less... just her MOUTH!

On Wed, 27 Dec 2017 19:01:40 -0700, graham > wrote:

>On 2017-12-27 5:28 PM, cshenk wrote:
>> wrote:
>>
>>> Reminds you of those long ago days when you were paying your rent by
>>> swallowing young swabbie's ejaculate.
>>
>> Finally Even I have had enough. I will see you only if another quotes
>> you.
>>
>I can never fathom why everyone on this group doesn't plonk him.

I think he reminds some women in this group of their fathers and
uncles. They read him for old time's sake.

graham wrote:

> On 2017-12-27 5:28 PM, cshenk wrote:
> > wrote:
> >
> >>On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" >
> wrote:

Sheldon snipped off the post

> > Finally Even I have had enough. I will see you only if another
> > quotes you.
> >
> I can never fathom why everyone on this group doesn't plonk him.

He has reasonable posts a lot of the time. Those, someone will quote
and I'll reply to. I'm also tired of the fools who associate me with
him and claim I support him when I do not and am the most likely one
here to bother to even tell him to shut the eff up, and have been doing
it for years.

Carol

Sheldon wrote:

> On Wed, 27 Dec 2017 16:34:01 -0800 (PST), Steve Wartz
> > wrote:
>
> >Sheldon wrote:
> >
> >> On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:
> >>
> >> >l not -l wrote:
> >> >
> >> >>
> >> >> On 27-Dec-2017, wrote:
> >> >>
> >> >> > On 12/26/2017 11:47 AM, Gary wrote:
> >> >> > > Ophelia wrote:
> >> >> > > >
> >> >> > >> "cshenk" wrote:
> >> >> > >
> >> >> > >> Ophelia wrote:
> >> >> > >>> I am not sure why anyone would buy frozen died potatoes
> >> >> > >>> unless they
> >> >> > >>> are in a tremendous hurry, for work etc?
> >> >> > > >
> >> >> > >> Mostly that. Bleery morning eyes, easy to just pull a
> >> >> > >> handful out and
> >> >> > >> cook.
> >> >> > > >
> >> >> > >> ==
> >> >> > > >
> >> >> > >> Fair enough)
> >> >> > >
> >> >> > > LOL! I can't imagine someone tired and "bleery eyes"
> >> >> > > standing at
> >> >> > > the stove and cooking hashbrowns or anything else so early in
> >> >> > > the
> >> >> > > morning. odd
> >> >> > >
> >> >> > <G> I can't even think about eating until around 10:00, much
> >> >> > less
> >> >> > think about cooking hash browns (fresh or frozen) at 6 or 7 in
> >> >> > the morning.
> >> >> >
> >> >> > It seems to me frozen potatoes (in any form) are purely a
> >> >> > convenience
> >> >> > thing. No need to dice, slice or shred, that prep is already
> >> >> > done.
> >> >> I agree on the convenience; but, not on the timing. Most days I
> >> >> begin preparing breakfast at 7am.
> >> >>
> >> >> I don't eat potatoes often and, most days I'm cooking for one;
> >> >> therefore, I don't keep fresh potatoes on-hand. When I decide I
> >> >> want hash browns, it's great to grab a bag of frozen (or carton
> >> >> of dehydrated) and toss a cup of shreds in a hot cast iron
> >> >> skillet. No picking through a bag of potatoes that may be
> >> >> several weeks old, looking for a potato in good enough shape to
> >> >> eat. No peeling and shredding. Just a serving of crispy hash
> >> >> browns in the same amount of time it takes to think about how to
> >> >> make from scratch.
> >> >>
> >> >> I also keep a few cans of diced and whole potatoes on hand. The
> >> >> canned diced potatoes I use, along with a can of corned beef, on
> >> >> those occasions I make "cheater's hash". In the time it takes to
> >> >> open 2 cans, mix and heat the contents, I can make an acceptable
> >> >> corned beef hash; beats having to get out and go to the diner for
> >> >> a corned beef hash breakfast. Canned whole potatoes work well
> >> >> when preparing green beans and I decide a few potatoes would make
> >> >> them better. Or they can be added to a Musgovian soup or stew to
> >> >> round it out.
> >> >>
> >> >> A bit of quality is sacrificed for convenience in making
> >> >> something I'd otherwise just wish I had for breakfast.
> >> >
> >> >Actually there are a small number of dishes I make where the canned
> >> >seem optimal.
> >>
> >> Reminds you of those long ago days when you were paying your rent by
> >> swallowing young swabbie's ejaculate.
> >
> >
> >A FELLATRICE...!!!
>
> In other words in her young days Cshenk was a $5 cocksucker... now the
> old used up crone is lucky to get 50¢ !!!


She's a daffy old bat...kinda reminds me of Margaret Dumont of Marx Brothers fame:

https://en.wikipedia.org/wiki/Margaret_Dumont

[...]

"An exchange from Duck Soup:

Groucho: I suppose you'll think me a sentimental old fluff, but would you mind giving me a lock of your hair?
Dumont (smitten): A lock of my hair? Why, I had no idea you ...
Groucho: I'm letting you off easy. I was gonna ask for the whole wig.

Dumont also endured dialogue about her characters's (and thus her own) stoutish build, as with these lines, also from Duck Soup:

Dumont: I've sponsored your appointment because I feel you are the most able statesman in all Freedonia.
Groucho: Well, that covers a lot of ground. Say, you cover a lot of ground yourself. You'd better beat it; I hear they're going to tear you down and put up an office building where you're standing.
and:

Groucho: Why don't you marry me?
Dumont: Why, marry you?
Groucho: You take me, and I'll take a vacation. I'll need a vacation if we're going to get married. Married! I can see you right now in the kitchen, bending over a hot stove. But I can't see the stove.

Or her age (in their last film pairing, The Big Store):

Dumont (kittenish): You make me think of my youth.
Groucho: Really? He must be a big boy by now..."

[...]

has brought this to us :
> Reminds you of those long ago days when you were paying your rent by
> swallowing young swabbie's ejaculate.
>
https://imgur.com/a/ZsMOM7d