What exactly are hash browns?

chowhound said:
Bummer. I just have the FP.... Oh well.
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i use a old square cheese grater

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Yes food processors are harder to make hash browns with than a simple grater like the one below. Besides for 2 or 4 people you will only be doing a couple of potatoes which would make using a food processor a bit of over kill beside taking longer to clean up after you are done.
 

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so...this is what I do.

Microwave taters for a few minutes...just to speed up the frying time.
Cut into cubes
put some veggie oil in my fry pan
add chopped onions and garlic (lots of garlic)
add potatoes
fry until soft
add some butter
fry until nice and brown

add salt and pepper...

chow down...feel guilty...but oh so happy!!
 
I've also made hash browns, tater tots and home fries in a deep fryer before with good results.
 
epicurious food dictionary is ...............
hash browns; hash-brown potatoes
Finely chopped, cooked potatoes that are fried (often in bacon fat) until well browned. The mixture is usually pressed down into a flat cake in the pan and browned on one side, then turned and browned on the other. It's sometimes only browned on one side. Other ingredients such as chopped onion and green pepper are often added for flavor excitement.

Now, that explains it all.............NOT !:bonk::yum:
 
I'll have to see if I printed the recipe out, then do a search for it. It was some breakfast casserole deal, maybe made in a DO.... I'll have to look.

And yes I have a grater, but there's no cord attached to it :wink:
Just trying to find another use for my FP.
 
chowhound said:
Thanks Wart. That could certainly make a difference in a recipe then, I would think.
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This has been bothering me, a couple of years ago NPR had a Science Friday (?) on fast food where they got into the McDonalds fry.

Freezing French Fries raw could have taken too long to cook, or caused some degradation in the potato quality, or oxidation, or any/ all three.

I know the fully cooked potatoes texture goes to hell when it's frozen. Club I worked at would bake potatoes for a dinner, cube the left overs and freeze them for use as home fries at a later date. Those taters were horrible when thawed, looking at them made me want to :barf:.
 
I know that if you want to make a good French fry it is fried twice. The first time a low heats and the last time at full heat about 375 deg. Perhaps they could be frozen after the low heat frying, just a thought since I've never tried to freeze one. To easy to get fresh ready to do up.
 
chowhound said:
I'll have to see if I printed the recipe out, then do a search for it. It was some breakfast casserole deal, maybe made in a DO.... I'll have to look.

And yes I have a grater, but there's no cord attached to it :wink:
Just trying to find another use for my FP.
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It's great for slicing up apples or peaches for a pie or make some fried apples. Make a pie crust or small amounts of bread dough. Grind your own hamburger meat out of a chuck roast. I could go on and on.
 
Mama said:
It's great for slicing up apples or peaches for a pie or make some fried apples. Make a pie crust or small amounts of bread dough. Grind your own hamburger meat out of a chuck roast. I could go on and on.
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You just reminded me of something I used to love as a kid, Apple Brown Betty. It was basically cooked apples served hot with a bread crumb or something similar over the top. If you have a recipe on how to make it please post it Mama.:bounce:
 
Mama said:
It's great for slicing up apples or peaches for a pie or make some fried apples. Make a pie crust or small amounts of bread dough. Grind your own hamburger meat out of a chuck roast. I could go on and on.
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Please do, because the only thing you said that remotely sounds like something I might do is make my own burger. :wink:
Next thing you'll be saying words like cobbler to me. :yum:
 
Shredded to me have always been hash browns, cubes or sliced have always been home fries or country style to me with or without peppers and onions.

Now why is cubed potatoes with meat called hash...??? lol
 
Deelady said:
Shredded to me have always been hash browns, cubes or sliced have always been home fries or country style to me with or without peppers and onions.

Now why is cubed potatoes with meat called hash...??? lol
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I always thought hash had to do with the meat, as in shredded or minced and usually with a gravy. I admit I know less about hash than I do hash browns, but yeah, why aren't the potatoes shredded, too?
 
chowhound said:
I always thought hash had to do with the meat, as in shredded or minced and usually with a gravy. I admit I know less about hash than I do hash browns, but yeah, why aren't the potatoes shredded, too?
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Get crispy perhaps and cook faster.
 
Me too Dee with lots of ketchup on them too. Actually that is about all I ever eat ketchup on as I use malt vinegar on my fries. Other potatoes are lots of other things though but never ketchup.
 
joec said:
Me too Dee with lots of ketchup on them too. Actually that is about all I ever eat ketchup on as I use malt vinegar on my fries. Other potatoes are lots of other things though but never ketchup.
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No ketchup for me. Dip 'em in the egg yolk. OMG!
And yes, extra crispy for me too.
 
so... anyone have a good recipe for hash? Beef or corned beef would be great.

I always cheat and open a can!!!!!
 
I'm guilty of that as well so don't feel bad.....but I do LOVE a nice homemade one I used to order in a dinner near my old house!!!

When I made the canned stuff I make it with white rice, when I first saw this and saw it had potatoes AND rice I thought it was odd but it tasted great and some how worked esp if you get the hash VERY crispy!! Yum yum yum!!
 
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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LOL! Remember when yo told me about the can?
Well, I bought the can. But then you said yours had the potatoes in it. Mine didn't. So I didn't use it. I went and bought a cornedbeef, made that, made the potatoes and onions, cubed some of the beef and made my own.
It was supurb!
The dog got a little piece and I still had more to put in the freezer.

For St Pat's., buy 2 and make both, but save one for the hash. Yuuuummmm!
 
I just pealed and steamed (parboiled would work too, but I steam-they don't loose any vitamins that way) the potatoes for a couple minutes, let them cool slightly, then cubed them. Sliced then chopped the onion. I cooked those while cubing some meat, then threw that in toward the end just to heat. If you cook the meat more and it gets dryer, it starts getting salty.
That's it. Easy!
 
I have sure cubed my share of potatoes but I've never done it them partially cooked. It always seemed to me it would be a bit harder that way. I guess I will have to give it a try next time I use cubed potatoes in soup or something.
 
No more difficult. You're not cooking all the way thru. Just expediting alittle. You can actually see the opaque cooked part and the dense uncooked white part when you cut them.
Why do it at all? I don't know. Because I always have?
 
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