What exactly are hash browns?

I always just used a sharp knife, squared the potato and got after it. I saved the sections that wouldn't square for other dishes or for around my plants.
 
lilylove said:
so... anyone have a good recipe for hash? Beef or corned beef would be great.

I always cheat and open a can!!!!!
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this is not my recipe... i saw it on food network and i wouldnt change anything about it..its a little different than traditional but is so good..

GI0403_Corned-Beef-Hommie-Home-Fries_med.jpg


Salt
2 pounds red potatoes, sliced 1/4-inch
5 tablespoons olive oil
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, divided
1 tablespoon butter
1 cup red onion, diced
1/2 cup diced Anaheim chile pepper
1/2 cup diced red bell pepper
8 ounces corned beef
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, diced
3 tablespoons minced garlic
Freshly ground black pepper
1 teaspoon paprika
1 cup shredded Cheddar
2 avocados, sliced
1/2 cup sour cream
1/2 cup diced green onions

http://www.foodnetwork.com/recipes/corned-beef-hommie-home-fries-recipe/index.html
 
That looks good, Bam, but more of a dinner thing. I like to keep my corn beef hash purely traditional & with eggs & as breakfast food.
Even if I eat breakfast for dinner.
 
I have it Mama and will try it next time I get some black berries, just love a good black berry cobbler as well as apple. Peaches I use in baked beans but not much else other than just eating raw.

What I was talking about had kind of a crumble mixed in with the hot cooked apples which was more like a bread crumb and not a biscuit topping. My grand mother used to make it and they served it in my elementary school lunch room. They might of also served it in junior and senior high but both where open campuses so I never ate in either cafeteria then. It was the one thing I really like that stuck with me. I've tried but never got it quite right either. I had a TV dinner once that had it as part of it but don't remember the brand only the place, Alaska the only place I ever ate a TV dinner.
 
JoeC, I don't bake pie, but I make apple crisp, which is like pie without the crust.
But here's a pic of the pie with the topping I spoke of.

 
Yes that could be it but not sure since I only saw it in individual servings on a plate or in big long sheet pans in a school cafeteria. At any rate I just did a search of Apple Brown Betty and came up with what might be it by Emeril which I also saved. If it is I will post it if I make any changes but it is on Food Networks web site.
 
Apple brown Betty isn't a pie. it's a dessert that is actually made with bread crumbs, kind of along the lines of an apple crisp but with the bread spread throughout the apples. I posted a recipe here: Apple Brown Betty
 
Got is girl and you are good too. That sounds about like I remember though years since I had it. I will make some up as soon as I get me some apples in the house.
 
I think I remember that, Joe. It was like an open faced strudel. I remember the crumbs were sweet tasting, whatever they were.
 
Yes that is pretty close to it chowhound, I'm sure it was regular School Cafeteria fare for most US schools in the 50's. It might still be as well, but it was the only thing on the school menu I looked forward too.
 
I was born in '59, so it carried over into my "era" as well. I remember it from grade school. My one aunt, who is dead now, used to be the head cook at one of Erie's large city schools. Too bad she isn't still around, I'd ask her.
I remember when my parents would go out of town I'd get picked up from my school and dropped off at her school. Then hang out in the kitchen until she got off work and go home with her. I can almost remember the smell of the kitchen. Kind of like a distinctive spice.... oh nostalgia...... (lol). I can also remember her telling me to be careful around the potato masher....
 
oh man, this thread is making me hungry today.

it reminds me of a norwegian/northern germanic dish that my mom would make. it was called lop scaus.

it was sort of a conrned beef hash, with whatever other bits of leftover roast, mixed with chunky mashed potatoes, and buttered onons. it looked like sort of a reddish mush with white chunks, but it was delicious.

served with a fried egg on top, and dried or pickled herring on the side, mom used to make it for dinner more often than breakfast.
 
Here's the recipe. It was posted by Golfgar4 on another forum, but I don't recall him saying if it was his or not. And it does call for frozen hash browns, so maybe homemade would not work?

Mountainman Breakfast​


12” Dutch Oven

2 pounds sausage
2 pounds frozen hash brown potatoes
12 eggs, beaten with ¼ cup of water or milk
2 cups cheese, grated

In a 12” dutch oven over a full bed of hot coals, fry and crumble sausage. Remove cooked sausage and drain on paper towels. Using sausage drippings in the DO, brown potatoes and spread them evenly in bottom of DO. Place cooked sausage over potatoes. Pour eggs over sausage layer. Sprinkle top with cheese. Cook with 8 coals under and 16 on top for 20 to 25 minutes, until eggs are cooked.
 
Raw would be okay, Chow. It just looks like a step saver, is all. But do dry out raw if using. You'll get mush if you don't and alot of spitting from the water & grease mix. Recipe looks good too.
Thanks for posting.
 
Thank you Calico. I'll remember to dry them well.
I want to downsize this and make it in my 3.5 qt DO one of these mornings.
 
buckytom said:
oh man, this thread is making me hungry today.

it reminds me of a norwegian/northern germanic dish that my mom would make. it was called lop scaus.

it was sort of a conrned beef hash, with whatever other bits of leftover roast, mixed with chunky mashed potatoes, and buttered onons. it looked like sort of a reddish mush with white chunks, but it was delicious.

served with a fried egg on top, and dried or pickled herring on the side, mom used to make it for dinner more often than breakfast.
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That sounds good enough to eat. :thumb:
 
Peeled potatoes for mashed yesterday.

Tossed the skins in a iron skillet with some oil.

Not sure I would call them hash browns, they were good.
 
That sounds good Wart. It always seems like such a waste tossing the peeled skins, but I can't see me frying them up if I'm also making mashed that night. I wonder if they would keep overnight in cold water... One way to find out :^)
 
chowhound said:
That sounds good Wart. It always seems like such a waste tossing the peeled skins, but I can't see me frying them up if I'm also making mashed that night. I wonder if they would keep overnight in cold water... One way to find out :^)
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They make a nice thing to nibble on while working.

.
 
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