Hash Brown Fail

[Julie Bove]

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!

[Cheryl]

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.¸¸.✫*¨`*✶
Cheryl

[Ophelia]

"Cheryl" <jlhs...@hotmail.com> wrote in message
news:562ae578$0$31272$c3e8da3$dd96...@news.astraweb.com...

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/

[Gary]

LOL

[William]

Have you tried these Julie?
http://www.walmart.com/ip/Great-Value-Shredded-Seasoned-Potato-Patties-Hash-Brown-22.5-oz/10534289

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

William

[Villanueva]

Sqwertz wrote:
> Nice and crispy
> and holds up well to the somewhat wet ingredients.

Sounds like the story of someone else's love life, woman-stalker.

[Villanueva]

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????

[Sqwertz]

On 10/23/2015 10:29 PM, Sqwertz wrote:
> Nice and crispy

-----------------------------------------------------------------------------------

>> 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
---------------------------------------------------------------------------------------

[Sqwertz]

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.

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

[Sqwertz]

On 10/23/2015 10:29 PM, Sqwertz wrote:

> the somewhat wet ingredients.

[Gregory Morrow]

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

[Villanueva]

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

[ImStillMags]

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.

[notbob]

On 2015-10-24, ImStillMags <sitar...@gmail.com> 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

[Villanueva]

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

Ditto that.

[jmcquown]

Agreed. I do prefer frozen hash browns if I'm not going to be bothered
to make them from fresh potatoes.

Jill

[Villanueva]

Sqwertz wrote:
> So it's no surprise
> that nobody on planet Bothell likes them.
https://groups.google.com/forum/#!search/the$20agononizingly$20slow$20group$20killers/rec.food.cooking/QZVaQ3VJ4g4/uYeJdQ1R_c0J

--------------------------------------------------------------------------------------

austin.test

Free Sex!!!

1 post by 1 author

Steve Sqwertz

11/22/02

For a good time call Mapi.
-sw


--------------------------------------------------------------------------------------

Oh Dusty. Poor Dusty. You seem to love to be the instigator in
practcially every flame-fest here in a.g. and now you claim you've
been victimized somehow? Lets throw a pitty party - 1...2...3...
"Aaaawwwwww".

*You* made this thread about *you*. It was never about drug laws. It
was about upholding and contesting the Charter and specifically, you
criticized *my* actions. You turned this thrrad into a character
assasination against me.

So by those same standards, I dug up a few cites (and some were sent
to me) to show everyone how you critcize me for the same thing you
engaged in ad nauseaum over (and over, and over) the course of several
years, and now *you're* the victim for being proven two-faced and your
rantings worthless? HA!

You have really lost it, man.

1...2...3... "Aaaaawwwwww"

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

Well, see, I'm not the kind that goes around calling Harte-Hanks in
Austin, where you work doing temporary xbox support for the holidays,
to try and get people fired; I'll leave that up to all the other
people you've pissed on, or will piss on, over the years here in
Austin. I promised a.u.k I'd submit you into the Nationals for
official recognition of the state of kookdom, so here you go.

Thank you for shopping with us, and have a nice holiday.

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

[Ophelia]

"l not -l" <lal...@cujo.com> wrote in message
news:n0ij4t$an6$1...@dont-email.me...

> 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/product/details/?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/

[cshenk]

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

>
> On 24-Oct-2015, notbob <not...@nothome.com> wrote:
>

> 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

--

[Cindy Hamilton]

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

[cshenk]

Ophelia wrote in rec.food.cooking:

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"
<tdb...@altair.csustan.edu> 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" <jab...@u.washington.edu> 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/mealmaster/recipes/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


--

[notbob]

On 2015-10-25, l not -l <lal...@cujo.com> wrote:

> On 24-Oct-2015, notbob <not...@nothome.com> 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

[Ophelia]

"Cindy Hamilton" <angelica...@yahoo.com> wrote in message
news:8890f63c-d91a-4a72...@googlegroups.com...

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-cooker-hash-browns-casserole-217375

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

[Villanueva]

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/2011/11/hangover-helper-waffle-house-hash-browns.html

http://gardenandgun.com/blog/scattered-smothered-covered-chunked-too-today-southern-history

It's just julienned fried spuds.

[cshenk]

Cindy Hamilton wrote in rec.food.cooking:

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

--

[cshenk]

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

>

> 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

--

[William]

Ophelia, these are classic American Hashbrown Potatoes, have a look...


http://www.foodnetwork.com/recipes/jeff-mauro/atomic-hash-browns-recipe.html


William

[cshenk]

Ophelia wrote in rec.food.cooking:

Smile, nothing wrong with it. Close to one of the 4 recipes I posted.
Hash browns don't have to be crisp to be called hash browns.

I'm thinking the term for them came from some other 'hash' and we added
'browns' to is to indicate something a bit different from 'hash'.

In American english, 'Hash' to me is a sort of potato mixed with meat
at roughly 50/50 (the meat shredded or potted kind of and the potato in
tiny cubes). Corned Beef Hash? Normally seen in a can.

When you use the term 'Hash Browns', it's all about the potato and may
or may not have any meat at all. Normally, meat is not added.

Here's another version common back when I was growing up. Please
forgive the estimates as my Mom is a lovely person who's only real
failing I will discuss is she was no cook:

Bacon hash browns. Using a cast iron skillet, cook as many strips of
bacon as you can fit in the pan. Grate (or use a bag of frozen grated)
potatos and thin slice 1 onion. Add the onion to the bacon to
carmelize a bit then top with the potatoes. Add an egg or 3 if you
wish. Stir and brake up the crisped bacon then flip in sections to
crisp the other side.

I'm grinning because I love cooking and can freehand a recipe just
fine. Thats a little rare here where lately you get mostly links.
Links make sense when asking about a picture though or trying to see
how to make something.

Carol

--

[Ophelia]

"William" <big...@att.net> wrote in message
news:6dtp2b9ji4752u37h...@4ax.com...

> Ophelia, these are classic American Hashbrown Potatoes, have a look...
>
>
> http://www.foodnetwork.com/recipes/jeff-mauro/atomic-hash-browns-recipe.html

Thanks, William, that looks really good:)

So what is the gunk in that crock put??


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

[Cindy Hamilton]

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-cooker-hash-browns-casserole-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. Both his family and mine come from
a tradition where Christmas Eve wasn't very special, except they
might go to Mass, whereas my largely agnostic, quasi-Protestant
family just used it as an evening to play cards and drink.

That said, I'd never make something like this, but I would eat it
politely if it were served to me. I'm not much of a casserole
person to begin with.

Cindy Hamilton

[Cindy Hamilton]

On Sunday, October 25, 2015 at 11:33:54 AM UTC-4, BigC300 wrote:
> Ophelia, these are classic American Hashbrown Potatoes, have a look...
>
>
> http://www.foodnetwork.com/recipes/jeff-mauro/atomic-hash-browns-recipe.html

More like a Swiss rösti. I've often seen hash browns just tossed around
in the pan. That's good, too.

For my money, it's hard to go wrong with crispy shredded potatoes,
no matter what technique was used to produce them.

Cindy Hamilton

[cshenk]

Ophelia wrote in rec.food.cooking:

>
>
> "William" <big...@att.net> wrote in message
> news:6dtp2b9ji4752u37h...@4ax.com...
> > Ophelia, these are classic American Hashbrown Potatoes, have a
> > look...
> >
> >
> > http://www.foodnetwork.com/recipes/jeff-mauro/atomic-hash-browns-rec
> > ipe.html
>
> Thanks, William, that looks really good:)
>
> So what is the gunk in that crock put??

Grin, a different version. The non-crispy sort.

--

[Janet B]

On Sun, 25 Oct 2015 14:33:12 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:


snip

>
>Thanks, very much:) What do you think of these 'hash browns'? This is what
>confused me:
>
>http://www.food.com/recipe/slow-cooker-hash-browns-casserole-217375

That is a casserole made with frozen hash brown potatoes. It is just
using a prepared potato product to produce a side dish. It isn't
'hash browns' it uses hash browns as a part of another dish. Hash
browns themselves are just pan-fried shredded potatoes.
Janet US

[Ophelia]

"Cindy Hamilton" <angelica...@yahoo.com> wrote in message

news:f32794dc-b755-4463...@googlegroups.com...

> 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-cooker-hash-browns-casserole-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. Both his family and mine come from
> a tradition where Christmas Eve wasn't very special, except they
> might go to Mass, whereas my largely agnostic, quasi-Protestant
> family just used it as an evening to play cards and drink.

Yep we were the midnight Mass gang:)

> That said, I'd never make something like this, but I would eat it
> politely if it were served to me. I'm not much of a casserole
> person to begin with.

So, it wouldn't be fried off in err splodges?


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

[Ophelia]

"Janet B" <nos...@cableone.net> wrote in message
news:t5vp2bp7a8t6pt4uu...@4ax.com...

That is what I understood. Thanks for clearing that up:)

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

[Nunya Bidnits]

"l not -l" wrote in message news:n0ij4t$an6$1...@dont-email.me...

>On 24-Oct-2015, notbob <not...@nothome.com> wrote:

>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.

>--
>Change Cujo to Juno for email.

Frozen hash browns work fine for me. I buy loose shreds,
patties, and chunk or O'brien potatoes, all work fine if
properly cooked. That includes starting with a well preheated
pan with plenty of oil.

[Villanueva]

Nunya Bidnits wrote:
> I buy loose shreds, patties, and chunk or O'brien potatoes,

> ROFL@ jerkmeat.
>
> "you're an asshole"
>
> Yeah, when I wanna be, to people like you who spend their lives making pests
> of themselves. So yeah, consider me an asshole. I'd be dejected if you
> thought of me in any other way. I'm an asshole and there's nothing you can
> do about it, cretin.
>
> Now STFU before I put you in the barnyard with goatboy bitch.
>
> MBKC

[Ophelia]

"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:n0j1t9$av6$1...@martybkc.dont-email.me...

> Frozen hash browns work fine for me. I buy loose shreds, patties, and
> chunk or O'brien potatoes, all work fine if properly cooked. That includes
> starting with a well preheated pan with plenty of oil.

Ok I just learned what are O'brien potatoes:)


>

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

[Villanueva]

Ophelia wrote:
>
>
> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in
> message news:n0j1t9$av6$1...@martybkc.dont-email.me...
>
>> Frozen hash browns work fine for me. I buy loose shreds, patties, and
>> chunk or O'brien potatoes, all work fine if properly cooked. That
>> includes starting with a well preheated pan with plenty of oil.
>
> Ok I just learned what are O'brien potatoes:)
>

Good grief!!!!

http://www.oreida.com/Products/P/Potatoes-Obrien

http://www.food.com/recipe/potatoes-obrien-25545

This recipe for crisp, panfried potatoes with peppers and onions
originated in the early 1900s at a Manhattan restaurant known as Jack's.
You can vary the recipe by substituting any of your favorite pepper
varieties. Serve the potatoes with scrambled eggs, burgers or short ribs.

[cshenk]

Ophelia wrote in rec.food.cooking:

>
>
> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in
> message news:n0j1t9$av6$1...@martybkc.dont-email.me...
>
> > Frozen hash browns work fine for me. I buy loose shreds, patties,
> > and chunk or O'brien potatoes, all work fine if properly cooked.
> > That includes starting with a well preheated pan with plenty of
> > oil.
>
> Ok I just learned what are O'brien potatoes:)
>
>
> >

WOW, I'm either extremely uninteresting or in your kill file somehow.

Facinating!

Carol

--

[jinx the minx]

Ophelia <OphEl...@gmail.com> wrote:
>
>
> "William" <big...@att.net> wrote in message
> news:6dtp2b9ji4752u37h...@4ax.com...
>> Ophelia, these are classic American Hashbrown Potatoes, have a look...
>>
>>
>> http://www.foodnetwork.com/recipes/jeff-mauro/atomic-hash-browns-recipe.html
>
> Thanks, William, that looks really good:)
>
> So what is the gunk in that crock put??
>
>

The gunk in the crockpot is hash brown "casserole". A casserole made out
of hash browns (raw) and gunk. It's actually pretty good gunk, but I've
always done mine in the oven, with breadcrumb topping instead of corn
flakes, etc. Sometimes I'll add crumbled breakfast sausage to it,
depending on occasion.

--
jinx the minx

[jmcquown]

On 10/25/2015 11:45 AM, Ophelia wrote:
>
>
> "William" <big...@att.net> wrote in message
> news:6dtp2b9ji4752u37h...@4ax.com...
>> Ophelia, these are classic American Hashbrown Potatoes, have a look...
>>
>>
>> http://www.foodnetwork.com/recipes/jeff-mauro/atomic-hash-browns-recipe.html
>>
>
> Thanks, William, that looks really good:)
>
> So what is the gunk in that crock put??
>
>

Exactly what you called it. ;) Actually, I've made it to take to a pot
luck lunch at work (sans the cream of whatever soup) but it's a
casserole, not hash browned potatoes.

Jill

[jmcquown]

I suppose you could but I can't see any reason to fry a casserole. :)

Jill

[Ophelia]

"l not -l" <lal...@cujo.com> wrote in message

news:n0j4o8$p3c$1...@dont-email.me...

>
> 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-cooker-hash-browns-casserole-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/hash-brown-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/

[graham]

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-cooker-hash-browns-casserole-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/hash-brown-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/peruvian-potato-and-pork-stew-peanut-sauce-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!

[Ophelia]

"graham" <gst...@shaw.ca> wrote in message
news:fb9Xx.263874$nK6.1...@fx31.iad...

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

[Nunya Bidnits]

On 10/25/2015 11:03 AM, Nunya Bidnits wrote:
> I buy loose shreds,

> Good for them.
>
> BTW, this group is hereby KILLED. Li'l boner was right! Yo poor slobs
> shoulda LISTENED!
>
> MUAHahahahaHAA! You DIE!
>
> So all of you go away. You don't have to go home but you can't stay here.
> BEGONE!
>
> I mean it.
>
> !! Come on, man.
>
> Now.
>
> Grrr....
>
> Drat. You aren't moving very fast.
>
> You folks already heard about The Agonizingly Slow Groupkillas, didn't ya.
> Over in RFC.
>
> You aren't skeered any more, are ya.
>
> Well crap.
>
> Yeah, ok, we are indeed agonizingly slow at killing groups and we were found
> out. Exposed. We admit this.
>
> OK then. Take your time but get the hell out. When you're ready No rush,
> but hurry up.
>
> And you're still killed. I mean it.
>
> On Behalf of The Agonizingly Slow Groupkillas® Cabal (TINASG®C),
>
> MartyB
> Supreme Exalted Leader and President for Life
> The Agonizingly Slow Groupkillas® Cabal (TINASG®C)
> Member #007 (license to groupkill)
> (adv)
> You too can become an Agonizingly Slow Groupkilla®! It's FREE! You are a
> member when you say you are. Just pick any title at all you want to claim
> for yourself, and assign yourself a any member number you like. Except mine,
> of course.

[Cindy Hamilton]

On Sunday, October 25, 2015 at 11:39:49 AM UTC-4, cshenk wrote:

> Smile, nothing wrong with it. Close to one of the 4 recipes I posted.
> Hash browns don't have to be crisp to be called hash browns.

But, but, but... Then they wouldn't be brown.

> I'm thinking the term for them came from some other 'hash' and we added
> 'browns' to is to indicate something a bit different from 'hash'.

Hash relates hacked, an old term for chopping.

Here's a quote from the Forme of Cury, a late 14th Century cookbook.

'Take hennes and pork and sethe horn togydre. Take the lyre (flesh) of the hennes and of the porke and hack it small and grinde it all...'

Cindy Hamilton

[cshenk]

Cindy Hamilton wrote in rec.food.cooking:

Interesting! I didnt know that.



--

[Julie Bove]

"l not -l" <lal...@cujo.com> wrote in message

news:n0ij4t$an6$1...@dont-email.me...
>
> On 24-Oct-2015, notbob <not...@nothome.com> wrote:
>
>> On 2015-10-24, ImStillMags <sitar...@gmail.com> 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.

[Julie Bove]

"Ophelia" <OphEl...@gmail.com> wrote in message
news:d942em...@mid.individual.net...

>
>
> "l not -l" <lal...@cujo.com> wrote in message
> news:n0ij4t$an6$1...@dont-email.me...
>>
>> On 24-Oct-2015, notbob <not...@nothome.com> wrote:
>>
>>> On 2015-10-24, ImStillMags <sitar...@gmail.com> 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/product/details/?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]

"Ophelia" <OphEl...@gmail.com> wrote in message

news:d947q4...@mid.individual.net...

>
>
> "Cindy Hamilton" <angelica...@yahoo.com> wrote in message

> news:8890f63c-d91a-4a72...@googlegroups.com...
>> On Sunday, October 25, 2015 at 9:06:36 AM UTC-4, Ophelia wrote:

>>> "l not -l" <lal...@cujo.com> wrote in message
>>> news:n0ij4t$an6$1...@dont-email.me...
>>> >
>>> > On 24-Oct-2015, notbob <not...@nothome.com> wrote:
>>> >
>>> >> On 2015-10-24, ImStillMags <sitar...@gmail.com> 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/product/details/?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-cooker-hash-browns-casserole-217375

OMG, no! That is just wrong on so many counts. Please do not make it.

[Julie Bove]

"Ophelia" <OphEl...@gmail.com> wrote in message

news:d94bo5...@mid.individual.net...

>
>
> "William" <big...@att.net> wrote in message
> news:6dtp2b9ji4752u37h...@4ax.com...
>> Ophelia, these are classic American Hashbrown Potatoes, have a look...
>>
>>
>> http://www.foodnetwork.com/recipes/jeff-mauro/atomic-hash-browns-recipe.html
>
> Thanks, William, that looks really good:)
>
> So what is the gunk in that crock put??

I think nothing that anyone would eat from this group.

[cshenk]

Julie Bove wrote in rec.food.cooking:

Hi Julie,

Wrong, they would be fine, just not a crispy type.



--

[Doris Night]

I thought it looked quite good. With the addition of a chopped onion,
it would be outstanding.

Doris

[Doris Night]

"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

[Julie Bove]

"notbob" <not...@nothome.com> wrote in message
news:d944hk...@mid.individual.net...

> On 2015-10-25, l not -l <lal...@cujo.com> wrote:
>
>> On 24-Oct-2015, notbob <not...@nothome.com> 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.

[Ophelia]

"Julie Bove" <juli...@frontier.com> wrote in message
news:n0joog$usq$1...@dont-email.me...

So I am beginning to understand.


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

[Ophelia]

"Doris Night" <goodnig...@yahoo.com> wrote in message
news:045r2bhk7bcpn3c92...@4ax.com...

Did you have a comment to make on hash browns?

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

[Brooklyn1]

On Mon, 26 Oct 2015 09:16:12 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

>
>

I prefer home fries. Before making hash browns I'd make latkes.

[Ophelia]

"Brooklyn1" <grave...@verizon.net> wrote in message
news:f06s2bldv3ubbvctv...@4ax.com...

I sometimes make home fries for my husband. He does rather like them:))


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

[Brooklyn1]

On Mon, 26 Oct 2015 13:08:00 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

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

[Hot Broth]

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


You treat your boyfriends like sammiches.

[Ophelia]

"Brooklyn1" <grave...@verizon.net> wrote in message

news:10as2bp1523tkhfgm...@4ax.com...

I though they were mant to be grated?

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

[Hot Broth]

Holy cow, you're slow on the uptake!

Yes, they are meant to be shredded.

Shelly is describing potaoes O'Brien.

Dang.

Did you read any of the answers that were posted here to you?

[jmcquown]

Are you that clueless? You've got a computer, look up different types
of hash browns. Some are grated, some (also called home fries) are
diced. At any rate all are potatoes browned/cooked on the stovetop.
And no, not hash brown "casserole".

Jill

[tert in seattle]

they are

if you're making them at home from whole potatoes, the trick is to squeeze
the moisture out of them after you grate them

[Hot Broth]

+1!

[Ophelia]

"tert in seattle" <te...@ftupet.com> wrote in message
news:slrnn2sod...@ftupet.ftupet.com...

Thanks. That is what I have read.


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

[Sqwertz]

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: ne...@netfront.net ---

[notbob]

On 2015-10-26, tert in seattle <te...@ftupet.com> wrote:

> if you're making them at home from whole potatoes, the trick is to squeeze
> the moisture out of them after you grate them

....or simply nuke 'em, first. Nuke 'em fer 2-1/2 to 3 mins and then
shred and cook 'em.

nb

[Hot Broth]

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!

[dsi1]

It is good that you prepare food for your spouse. What the heck are home
fries?

[Ophelia]

"dsi1" <ds...@eternal-september.invalid> wrote in message
news:n0lvs7$ira$1...@dont-email.me...

The home fries I learned here are diced cooked potato fried until nicely
brown.

I do all the cooking here:) I love to cook so it suits me just fine.



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

[Brooklyn1]

On Mon, 26 Oct 2015 16:54:23 -0000, "Ophelia" <OphEl...@gmail.com>

---------------------

>>> I prefer home fries. Before making hash browns I'd make latkes.

---------------------

>>>I sometimes make home fries for my husband. He does rather like them:))
>>

>> Home fries [Hash browns] are easy, just dice a few spuds and fry on low heat giving

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

>I though they were meant to be grated?

I started out saying "I prefer home fries" and that's what I meant to
type and describe... sorry for the brain fart.

[dsi1]

Yes, I'll have some of that! ;)

[Ophelia]

"Brooklyn1" <grave...@verizon.net> wrote in message

news:tk2t2btqqrled0jvl...@4ax.com...

lol well there ya go MrD, there is another way to make home fries:))


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

[Nunya Bidnits]

"Sqwertz" wrote in message news:bpymfupq...@sqwertz.com...

>On 24 Oct 2015 21:52:01 GMT, notbob wrote:

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

>I just tried them this way and these turned out more like a
>potato
>pancake than proper shredded hash browns. They were still
>good, and
>crispy. Made enough for 4 people and no complaints. I will
>probably
>do them this way next time I do them from scratch, just
>initially cook
>the potatoes so they're more al-dente. Also fried up 1.5lbs of
>home-cured, unsmoked long pepper and garlic bacon. And eggs to

>order
>(mine were over medium).

>-sw

I always bake extra spuds for fries. I like shredded or diced,
sometimes O'Brien style. Beats letting half a bag of potatoes
get green and sprouty and all wet.

MartyB

[Cheryl]

On 10/24/2015 12:29 AM, Sqwertz wrote:

> Makes a great SPAM, egg, cheese, and green onion pie. Nice and crispy
> and holds up well to the somewhat wet ingredients.
>
> https://www.flickr.com/photos/sqwertz/20850658254/in/photostream/lightbox/

OMG yum!

--
ღ.¸¸.✫*¨`*✶
Cheryl

[Cheryl]

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?

[dsi1]

I won't be making any of these potato dishes. Potatoes and I do not get
along and I refuse to work with them. It's one of the drawbacks to being
an Asian. Hee hee. My wife makes a mean potato salad but that's probably
because her family originally came from Ireland sooo... you know... ;)

[Hot Broth]

Well...you take some guy's home, add garlic, then fry it up!

:-)

[Hot Broth]

Nunya Bidnits wrote:
> I always bake extra spuds for fries.

Fat as you are it shows too!

[Hot Broth]

How are you on his woman-stalking?

Is that "yum" too????

[sf]

On Mon, 26 Oct 2015 09:47:20 -1000, dsi1
<ds...@eternal-september.invalid> wrote:

> It is good that you prepare food for your spouse. What the heck are home
> fries?

The potatoes are cubes, not shreds.

--

sf

[Julie Bove]

"Doris Night" <goodnig...@yahoo.com> wrote in message
news:045r2bhk7bcpn3c92...@4ax.com...

> On Sun, 25 Oct 2015 16:32:45 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>>
>>"l not -l" <lal...@cujo.com> wrote in message
>>news:n0ij4t$an6$1...@dont-email.me...
>>>
>>> On 24-Oct-2015, notbob <not...@nothome.com> wrote:
>>>
>>>> On 2015-10-24, ImStillMags <sitar...@gmail.com> 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?

[Julie Bove]

"Ophelia" <OphEl...@gmail.com> wrote in message

news:d96a6c...@mid.individual.net...

> Did you have a comment to make on hash browns?

Apparently not. And as you can see, I am in a no win situation once again.
They blast me if I call my family out by name or refer to which person it is
and they say that I am bad mouthing them or throwing them under the bus or
something of that ilk. Now I mention someone but don't say who it is and
they wrongly assume.

[Julie Bove]

"Sqwertz" <swe...@cluemail.compost> wrote in message
news:8lpg8j82...@sqwertz.com...

> 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/sqwertz/15572906391/in/photostream/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]

"Ophelia" <OphEl...@gmail.com> wrote in message

news:d9746q...@mid.individual.net...

They can also be diced. The only given is that they are generally eaten
with a fork. Now you can pick up a patty and eat with your hands and some
fast places do put hash browns on sandwiches.

[Julie Bove]

"tert in seattle" <te...@ftupet.com> wrote in message
news:slrnn2sod...@ftupet.ftupet.com...

But they can also be a fine dice.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:d975a8...@mid.individual.net...

Home fries are not hash browns. Home fries are bigger pieces. And you sure
are crabby today. I know what my dad would say that you are in need of.
But I will be nice and not say it. :)

[Julie Bove]

"dsi1" <ds...@eternal-september.invalid> wrote in message
news:n0lvs7$ira$1...@dont-email.me...

Uh oh. Don't say that around Doris. The word "eater" set her off. No
telling what she might do for "spouse".

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message
news:y5KdnUhXSZM77rDL...@giganews.com...
> Julie Bove wrote in rec.food.cooking:

>
>>
>> "Ophelia" <OphEl...@gmail.com> wrote in message

>> news:d94bo5...@mid.individual.net...
>> >
>> >
>> >"William" <big...@att.net> wrote in message
>> news:6dtp2b9ji4752u37h...@4ax.com...
>> > > Ophelia, these are classic American Hashbrown Potatoes, have a
>> > > look...
>> > >
>> > >
>> > > http://www.foodnetwork.com/recipes/jeff-mauro/atomic-hash-browns-r
>> > > ecipe.html
>> >
>> > Thanks, William, that looks really good:)
>> >
>> > So what is the gunk in that crock put??
>>
>> I think nothing that anyone would eat from this group.
>
> Hi Julie,
>
> Wrong, they would be fine, just not a crispy type.

Well, I don't think I know anyone who would eat that. Sounds quite vile to
me.

[Julie Bove]

"Doris Night" <goodnig...@yahoo.com> wrote in message

news:425r2bl2i8c4g5sg2...@4ax.com...

> On Sun, 25 Oct 2015 19:28:22 -0500, "cshenk" <csh...@cox.net> wrote:
>
>>Julie Bove wrote in rec.food.cooking:
>>
>>>
>>> "Ophelia" <OphEl...@gmail.com> wrote in message
>>> news:d94bo5...@mid.individual.net...
>>> >
>>> >
>>> >"William" <big...@att.net> wrote in message
>>> news:6dtp2b9ji4752u37h...@4ax.com...
>>> > > Ophelia, these are classic American Hashbrown Potatoes, have a
>>> > > look...
>>> > >
>>> > >
>>> > > http://www.foodnetwork.com/recipes/jeff-mauro/atomic-hash-browns-r
>>> > > ecipe.html
>>> >
>>> > Thanks, William, that looks really good:)
>>> >
>>> > So what is the gunk in that crock put??
>>>
>>> I think nothing that anyone would eat from this group.
>>
>>Hi Julie,
>>
>>Wrong, they would be fine, just not a crispy type.
>

> I thought it looked quite good. With the addition of a chopped onion,
> it would be outstanding.

To each their own. I wouldn't like the texture at all.

[Cheri]

"tert in seattle" <te...@ftupet.com> wrote in message
news:slrnn2sod...@ftupet.ftupet.com...

> Ophelia wrote:
>>
>>
>> "Brooklyn1" <grave...@verizon.net> wrote in message

>> news:10as2bp1523tkhfgm...@4ax.com...
>>> On Mon, 26 Oct 2015 13:08:00 -0000, "Ophelia" <OphEl...@gmail.com>
>>> wrote:
>

>>>>>>>> How do you make them?
>>>>>>>
>>>>>>> There are different kinds. Can be loose or a patty.
>>>>>>
>>>>>>So I am beginning to understand.
>>>>>
>>>>> I prefer home fries. Before making hash browns I'd make latkes.
>>>>
>>>>I sometimes make home fries for my husband. He does rather like them:))
>>>

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

> they are
>
> if you're making them at home from whole potatoes, the trick is to squeeze
> the moisture out of them after you grate them

Yes, I rinse them thoroughly and then twist in a dish towel to remove the
excess water. Always crispy and good.

Cheri
>

[dsi1]

What I like is fried potatoes cut into circles. I can just skewer one with my fork and deal with them mano-a-mano. Home fries contain too high a degree of anonymity. It looks like a disaster on a plate. OTOH, I like the word "home."

[Julie Bove]

"dsi1" <dsi...@yahoo.com> wrote in message
news:7aff16ae-a93e-4ca8...@googlegroups.com...

They are also called cottage fries.

[Ophelia]

"Julie Bove" <juli...@frontier.com> wrote in message

news:n0muk7$jts$1...@dont-email.me...

Sheldon did correct himself:))

It won't be the first time I have said in this group, when someone sneers at
someone asking instead of just googling ... What is the point of the
group????? Should we all just google and close the group down???

I have also said, that there are some people whose opinions I value so I
will *always* ask first. If her ladyship doesn't like that ... tough. I
don't give a toss. She can be sure I will never be asking her.

No one here will decide for me what I can and cannot do. I would have
thought that had penetrated even the thickest skull by now ... hmm perhaps
not the thickest ...

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

[Gary]

Ophelia wrote:
>
> No one here will decide for me what I can and cannot do.

I hereby *COMMAND YOU* to try 'bunny burgers' this fall and report
back! I've been waiting for like two years now. :-D

[Ophelia]

"dsi1" <ds...@fishing.net> wrote in message

>>> I started out saying "I prefer home fries" and that's what I meant to
>>> type and describe... sorry for the brain fart.
>>
>> lol well there ya go MrD, there is another way to make home fries:))
>>
>>
>
> I won't be making any of these potato dishes. Potatoes and I do not get
> along and I refuse to work with them. It's one of the drawbacks to being
> an Asian. Hee hee. My wife makes a mean potato salad but that's probably
> because her family originally came from Ireland sooo... you know... ;)

Ahaaaaa that would do it:)) As for potatoes etc, I guess it all depends on
what you grew up with. Do you like chips (French fries)?


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