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Success with frozen hash brown?
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Polly Esther
Dec 29, 2012, 10:26:28 PM12/29/12
to
Too many times I've been served breakfast dishes that included frozen hash
browns and they were Awful. Cooked one or two myself and they were no
better. I'm thinking I'll try them again for the weekly Sunday Morning
Breakfast special. Maybe soaking them in hot chicken broth will help before
whatever the next step is? Polly
browns and they were Awful. Cooked one or two myself and they were no
better. I'm thinking I'll try them again for the weekly Sunday Morning
Breakfast special. Maybe soaking them in hot chicken broth will help before
whatever the next step is? Polly
zxcvbob
Dec 29, 2012, 11:02:59 PM12/29/12
to
out (they don't need to be *completely* thawed, but you sure don't want
them frozen.) Add some chopped onion when you fry them, and use enough
oil. And maybe a little chopped bell pepper or poblano pepper.
Just cook them as a side dish to go with the eggs and
sausage/bacon/whatever.
Bob
sf
Dec 29, 2012, 11:42:37 PM12/29/12
to
love hash browns that are made with frozen shredded potatoes from a
bag. They are better than any hash browns I make using either
shredded raw or shredded cooked potato.
--
Food is an important part of a balanced diet.
sf
Dec 29, 2012, 11:44:59 PM12/29/12
to
On Sat, 29 Dec 2012 22:02:59 -0600, zxcvbob <zxc...@charter.net>
wrote:
If she's talking about those preformed things, my opinion is they
should be fried in deep oil. Not necessarily deep fried although
that's what they do at the fast food places, but fried in enough oil
at home to make them swim.
wrote:
should be fried in deep oil. Not necessarily deep fried although
that's what they do at the fast food places, but fried in enough oil
at home to make them swim.
Message has been deleted
itsjoan...@webtv.net
Dec 30, 2012, 12:22:22 AM12/30/12
to
On Dec 29, 10:42 pm, sf <s...@geemail.com> wrote:
> On Sat, 29 Dec 2012 21:26:28 -0600, "Polly Esther"
>
> On Sat, 29 Dec 2012 21:26:28 -0600, "Polly Esther"
>
> <Polly...@cableone.net> wrote:
>
> > Too many times I've been served breakfast dishes that included frozen hash
> > browns and they were Awful. Cooked one or two myself and they were no
> > better. I'm thinking I'll try them again for the weekly Sunday Morning
> > Breakfast special. Maybe soaking them in hot chicken broth will help before
> > whatever the next step is? Polly
>
> What kind of hash browns? I hate the preformed abominations; but I
> love hash browns that are made with frozen shredded potatoes from a
> bag. They are better than any hash browns I make using either
> shredded raw or shredded cooked potato.
>
>
I use either the shredded or the small cubed variety. And agree with
>
> > Too many times I've been served breakfast dishes that included frozen hash
> > browns and they were Awful. Cooked one or two myself and they were no
> > better. I'm thinking I'll try them again for the weekly Sunday Morning
> > Breakfast special. Maybe soaking them in hot chicken broth will help before
> > whatever the next step is? Polly
>
> What kind of hash browns? I hate the preformed abominations; but I
> love hash browns that are made with frozen shredded potatoes from a
> bag. They are better than any hash browns I make using either
> shredded raw or shredded cooked potato.
>
>
the others about thawing. Two or three minutes, if that many on a low
power, perhaps 30% and they're nicely thawed or almost. They're not
cooked by any means but ready to be used however.
Julie Bove
Dec 30, 2012, 2:23:36 AM12/30/12
to
What do you mean by "awful"? To me, "awful" would be soggy and not crisp.
But to my daughter, "awful" means crisp. She likes hers soggy.
I had some once many, many years ago that wouldn't get crisp and my
roommate's friend who was a cook in some restaurant told me to put a lid on
them. She said the lid didn't even need to fit over the pan. Just over the
hash browns. They did get brown.
Message has been deleted
Message has been deleted
Janet Bostwick
Dec 30, 2012, 10:10:33 AM12/30/12
to
On Sat, 29 Dec 2012 21:26:28 -0600, "Polly Esther"
the pan, heat oil until it shimmers. (Buy good hash browns, either
shreds or cubes -- shouldn't be any ice or crumbly bits in the bag.
Just cleanly cut potatoes) I don't thaw my shredded hash browns
first, but I don't crowd the pan either. If you are going to make a
lot of hash browns, use the biggest pan you have and don't crowd
otherwise the potatoes will cook to paste in some places and be raw in
others. I like onion, red bell pepper, mushrooms and bacon bits in
mine.
Janet US
z z
Dec 30, 2012, 11:21:44 AM12/30/12
to
I buy the frozen hashbrowns that already have onions and peppers mixed
in. I use my flat griddle for best results. Critical is hot pan hot oil
before adding the hashbrowns-they are a fried food after all.
I use a pancake turner to flip them and fry both sides, then when done a
quick chop chop turns them back into individual shreds. I want all of
the shreds to be crusty so I flatten it down with the turner while
frying. Sometimes I will add sausage gravy and scrambled eggs back to
the pan after frying the hashbrowns.
I hate restaurants that serve a flat of hashbrowns with a yellowed
butter exterior and mush inside.
in. I use my flat griddle for best results. Critical is hot pan hot oil
before adding the hashbrowns-they are a fried food after all.
I use a pancake turner to flip them and fry both sides, then when done a
quick chop chop turns them back into individual shreds. I want all of
the shreds to be crusty so I flatten it down with the turner while
frying. Sometimes I will add sausage gravy and scrambled eggs back to
the pan after frying the hashbrowns.
I hate restaurants that serve a flat of hashbrowns with a yellowed
butter exterior and mush inside.
sf
Dec 30, 2012, 11:54:46 AM12/30/12
to
Janet Bostwick
Dec 30, 2012, 12:37:07 PM12/30/12
to
Janet US
dsi1
Dec 30, 2012, 12:51:32 PM12/30/12
to
dehydrated. It's fast and convenient. You add water to the box to
rehydrate and after letting it sit for 10 minutes, you fry it. Sounds
goofy but it comes out better than any of those frozen products and it
fries up fast. I got it at Sam's Club or Costco - I don't remember
which, and it comes in 8 containers of 3-4 servings each for less than
$7. A steal!
Message has been deleted
sf
Dec 30, 2012, 4:12:45 PM12/30/12
to
On Sun, 30 Dec 2012 12:37:56 -0800, The Other Guy
<Knews...@gmail.com> wrote:
> On Sun, 30 Dec 2012 07:51:32 -1000, dsi1
> <ds...@eternal-september.invalid> wrote:
>
> >I use a hash brown product made by Golden Grill. It's not frozen but
> >dehydrated. It's fast and convenient. You add water to the box to
> >rehydrate and after letting it sit for 10 minutes, you fry it. Sounds
> >goofy but it comes out better than any of those frozen products and it
> >fries up fast. I got it at Sam's Club or Costco - I don't remember
> >which, and it comes in 8 containers of 3-4 servings each for less than
> >$7. A steal!
>
> Sounds good, but that 9 pack on Amazon is $17!
>
> Guess I'll have to have my friend with a Costco card
> take me to check there..
>
I've looked at the price of things on Amazon before and it's amazing
how much they can jack them up... then they expect you to pay for the
shipping too.
Googling, I see Golden Grill is sold by Sam's Club... but you might be
able to find dehydrated, shredded potatoes in a Survivalist's store if
you have one in your area. Otherwise, maybe a camping supply store
might have it. I also ran across a web site for German-American
products and found a potato product you weren't looking for, but it's
interesting to me.
http://www.amazon.com/Panni-Bavarian-Potato-Dumpling-6-88-Ounce/dp/B001E5E3X0/ref=pd_bxgy_gro_text_y
--
I take life with a grain of salt, a slice of lemon and a shot of tequila
<Knews...@gmail.com> wrote:
> On Sun, 30 Dec 2012 07:51:32 -1000, dsi1
> <ds...@eternal-september.invalid> wrote:
>
> >I use a hash brown product made by Golden Grill. It's not frozen but
> >dehydrated. It's fast and convenient. You add water to the box to
> >rehydrate and after letting it sit for 10 minutes, you fry it. Sounds
> >goofy but it comes out better than any of those frozen products and it
> >fries up fast. I got it at Sam's Club or Costco - I don't remember
> >which, and it comes in 8 containers of 3-4 servings each for less than
> >$7. A steal!
>
>
> Guess I'll have to have my friend with a Costco card
> take me to check there..
>
I've looked at the price of things on Amazon before and it's amazing
how much they can jack them up... then they expect you to pay for the
shipping too.
Googling, I see Golden Grill is sold by Sam's Club... but you might be
able to find dehydrated, shredded potatoes in a Survivalist's store if
you have one in your area. Otherwise, maybe a camping supply store
might have it. I also ran across a web site for German-American
products and found a potato product you weren't looking for, but it's
interesting to me.
http://www.amazon.com/Panni-Bavarian-Potato-Dumpling-6-88-Ounce/dp/B001E5E3X0/ref=pd_bxgy_gro_text_y
--
I take life with a grain of salt, a slice of lemon and a shot of tequila
Jinx Minx
Dec 30, 2012, 6:30:37 PM12/30/12
to
"sf" <s...@geemail.com> wrote in message
news:jea1e8hvlc4b30d6e...@4ax.com...
Target sells them. I believe next to the pancake and waffle mixes.
Jinx
dsi1
Dec 30, 2012, 6:39:45 PM12/30/12
to
On 12/30/2012 10:37 AM, The Other Guy wrote:
> On Sun, 30 Dec 2012 07:51:32 -1000, dsi1
> <ds...@eternal-september.invalid> wrote:
>
> On Sun, 30 Dec 2012 07:51:32 -1000, dsi1
> <ds...@eternal-september.invalid> wrote:
>
>> I use a hash brown product made by Golden Grill. It's not frozen but
>> dehydrated. It's fast and convenient. You add water to the box to
>> rehydrate and after letting it sit for 10 minutes, you fry it. Sounds
>> goofy but it comes out better than any of those frozen products and it
>> fries up fast. I got it at Sam's Club or Costco - I don't remember
>> which, and it comes in 8 containers of 3-4 servings each for less than
>> $7. A steal!
>
>> dehydrated. It's fast and convenient. You add water to the box to
>> rehydrate and after letting it sit for 10 minutes, you fry it. Sounds
>> goofy but it comes out better than any of those frozen products and it
>> fries up fast. I got it at Sam's Club or Costco - I don't remember
>> which, and it comes in 8 containers of 3-4 servings each for less than
>> $7. A steal!
>
> Sounds good, but that 9 pack on Amazon is $17!
>
> Guess I'll have to have my friend with a Costco card
> take me to check there..
That's overpriced although, if you figure that two cartons of the
>
> Guess I'll have to have my friend with a Costco card
> take me to check there..
potatoes would give you more product than 1 lb of those frozen bags, I
suppose that would still be a little cheaper than the frozen stuff. It
would be great to have while camping since it's compact and doesn't
require any refrigeration. This would b
>
>
>
>
> To reply by email, lose the Ks...
>
Message has been deleted
Janet Bostwick
Dec 30, 2012, 8:02:59 PM12/30/12
to
On Sun, 30 Dec 2012 16:42:52 -0800, The Other Guy
<Knews...@gmail.com> wrote:
>On Sun, 30 Dec 2012 17:30:37 -0600, "Jinx Minx" <jinx...@yahoo.com>
>wrote:
>9 pack is $29.
>
>Not showing on the Target website, but DO show at Walmart, in store
>only, and in my local store, but no price.
>
>Other places on the net show them for $1.49 for a 4.2 ounce container.
>
My Walmart carries an excellent frozen shredded hash brown in a 4
pound bag, called Mr. Dells. No junk in the bag. No ice, no crumbly
bits, just clean shredded potatoes.
Janet US
<Knews...@gmail.com> wrote:
>On Sun, 30 Dec 2012 17:30:37 -0600, "Jinx Minx" <jinx...@yahoo.com>
>wrote:
>
>
>>Hungy Jack also makes dehydrated hash browns, sold in a milk carton box.
>
>Not in stock at Amazon, but Hungry Jack cheesy Hash Browns
>
>>Hungy Jack also makes dehydrated hash browns, sold in a milk carton box.
>
>9 pack is $29.
>
>Not showing on the Target website, but DO show at Walmart, in store
>only, and in my local store, but no price.
>
>Other places on the net show them for $1.49 for a 4.2 ounce container.
>
My Walmart carries an excellent frozen shredded hash brown in a 4
pound bag, called Mr. Dells. No junk in the bag. No ice, no crumbly
bits, just clean shredded potatoes.
Janet US
gregz
Dec 30, 2012, 11:27:15 PM12/30/12
to
I'll eat any frozen potato like product that's very dry of oil. I have
eaten what I considered a good fresh hash browns, but I much rather have
sliced potato home fries. Don't like squares either.
I normally put frozen products into the turbo oven basket, which is
attached to the front handle. Mine is the only known product with this
feature. I sometimes apply a little microwave boost beforehand.
Greg
sf
Dec 31, 2012, 1:24:19 AM12/31/12
to
> Hungy Jack also makes dehydrated hash browns, sold in a milk carton box.
> Target sells them. I believe next to the pancake and waffle mixes.
Target? OKAY! I'm looking for them there. So far, all I buy from
> Target sells them. I believe next to the pancake and waffle mixes.
the grocery section is baggies.
sf
Dec 31, 2012, 1:26:33 AM12/31/12
to
I'll pass. I can get perfectly good frozen shredded potatoes from
Safeway (and probably Lucky - if I shopped there more often).
Gary
Dec 31, 2012, 7:21:22 AM12/31/12
to
frozen or dehydrated hash browns. And most or all of you are good cooks. I
just bought a 5lb bag of fresh potatoes yesterday for only $2.99 and making
your own hash browns is so easy to do. WTH?
Gary
sf
Dec 31, 2012, 9:04:39 AM12/31/12
to
On Mon, 31 Dec 2012 07:21:22 -0500, Gary <g.ma...@att.net> wrote:
> sf wrote:
> >
> >
> > I thought the Target potatoes were dehydrated. If they are frozen,
> > I'll pass. I can get perfectly good frozen shredded potatoes from
> > Safeway (and probably Lucky - if I shopped there more often).
>
> LOL! This thread has taken a funny turn, imo. Y'all are talking about
> frozen or dehydrated hash browns. And most or all of you are good cooks. I
> just bought a 5lb bag of fresh potatoes yesterday for only $2.99 and making
> your own hash browns is so easy to do. WTH?
>
All of us have weak spots in our cooking abilities and we know when to
give up and throw in the towel. There are lots of things I can't make
well and don't make often enough to perfect, hash browns from real
potatoes (raw or cooked) don't work for me as well as banana bread
(which I'm conquering, but it's not completely there yet) are just two
of them.
> sf wrote:
> >
> >
> > I thought the Target potatoes were dehydrated. If they are frozen,
> > I'll pass. I can get perfectly good frozen shredded potatoes from
> > Safeway (and probably Lucky - if I shopped there more often).
>
> LOL! This thread has taken a funny turn, imo. Y'all are talking about
> frozen or dehydrated hash browns. And most or all of you are good cooks. I
> just bought a 5lb bag of fresh potatoes yesterday for only $2.99 and making
> your own hash browns is so easy to do. WTH?
>
give up and throw in the towel. There are lots of things I can't make
well and don't make often enough to perfect, hash browns from real
potatoes (raw or cooked) don't work for me as well as banana bread
(which I'm conquering, but it's not completely there yet) are just two
of them.
jmcquown
Dec 31, 2012, 9:29:57 AM12/31/12
to
On 12/30/2012 4:07 AM, Sqwertz wrote:
> Eeeek. Chicken Broth? That will just make potato soup.
>
> I have no suggestions for frozen potatoes. But I do know chicken
> broth is NOT the answer.
>
> -sw
>
Got to agree with you there, Steve. I can't ee any reason for "soaking"
them in chicken broth. That goes for both the diced frozen hash browns
(which I call home fries) or those frozen pre-formed shredded patties.
Jill
>
> I have no suggestions for frozen potatoes. But I do know chicken
> broth is NOT the answer.
>
> -sw
>
Got to agree with you there, Steve. I can't ee any reason for "soaking"
them in chicken broth. That goes for both the diced frozen hash browns
(which I call home fries) or those frozen pre-formed shredded patties.
Jill
Janet Bostwick
Dec 31, 2012, 10:11:02 AM12/31/12
to
eats the hash browns and I eat a small amount in the morning to help
keep the pills down. The time involved in making from scratch in this
instance isn't worth it.
Janet US
Jinx Minx
Dec 31, 2012, 11:48:54 AM12/31/12
to
news:bob2e8h7nktmd62d7...@4ax.com...
I can't really vouch for their goodness as I haven't tried them. I just
know where they are! :-)
Jinx
know where they are! :-)
Jinx
Nunya Bidnits
Dec 31, 2012, 12:43:11 PM12/31/12
to
Polly Esther <Poll...@cableone.net> wrote:
> Too many times I've been served breakfast dishes that included frozen
> hash browns and they were Awful. Cooked one or two myself and they
> were no better. I'm thinking I'll try them again for the weekly
> Sunday Morning Breakfast special. Maybe soaking them in hot chicken
> broth will help before whatever the next step is? Polly
I never have problems with frozen hash browns. I buy shreds or patties, not
> Too many times I've been served breakfast dishes that included frozen
> hash browns and they were Awful. Cooked one or two myself and they
> were no better. I'm thinking I'll try them again for the weekly
> Sunday Morning Breakfast special. Maybe soaking them in hot chicken
> broth will help before whatever the next step is? Polly
the patties with oil in them though. You will see both kinds, Ore-Ida
rectangular patties are very good.
Frozen hash browns are essentially equivalent to any good fresh hash brown,
but easier, since for best results both are par cooked. There should be no
ingredients on the label except potatoes, and they should NOT be thawed
before cooking. Frozen hash browns go straight into the hot oiled pan. Then
just leave them alone until they release.
Refer to the package directions if in doubt, in my experience they are
accurate and produce good results.
Shredded or cubed, O'Brien or not, it's all the same deal. Frozen hash
browns are very convenient and if of decent quality, will yield the
equivalent of fresh hash browns IMO.
MartyB
Message has been deleted
Janet Bostwick
Dec 31, 2012, 1:28:46 PM12/31/12
to
minutes. Don't be poking and stirring
Janet US
Nunya Bidnits
Dec 31, 2012, 4:17:34 PM12/31/12
to
Sqwertz <swe...@cluemail.compost> wrote:
> I'll pick up some frozen, refrigerated, or dehydrated ones next time
> I'm at the store just to see how they compare. It's one of those
> things I've always thought, "They can't be serious? Frozen
> potatoes?)". To me, the dehydrated ones would seem to work even
> better, but still...
>
> -sw
Frozen hash browns are fine. Most of them have been parcooked and
acidulated, and are less of a hassle to handle than fresh if you want to
avoid having to squeeze the water out of them and acidulating them to
prevent discoloring. Diced are less work for fresh, but for shreds frozen is
the way to go IMO. Or you can buy the refrigerated shreds in 5 lb packs at
RD and break that down into freezer packs. I can simulate frozen shreds by
putting them into salted acidulated water, rinsing them in more acidulated
salt water, squeezing them out, and then storing them vac packed in fridge
or freezer. But I'm pretty sure most of the processors par cook them.
MartyB
> On Mon, 31 Dec 2012 08:11:02 -0700, Janet Bostwick wrote:
>
>> On Mon, 31 Dec 2012 07:21:22 -0500, Gary <g.ma...@att.net> wrote:
>>
>>> LOL! This thread has taken a funny turn, imo. Y'all are talking
>>> about frozen or dehydrated hash browns. And most or all of you are
>>> good cooks. I just bought a 5lb bag of fresh potatoes yesterday
>>> for only $2.99 and making your own hash browns is so easy to do.
>>> WTH?
>>>
>
>> On Mon, 31 Dec 2012 07:21:22 -0500, Gary <g.ma...@att.net> wrote:
>>
>>> LOL! This thread has taken a funny turn, imo. Y'all are talking
>>> about frozen or dehydrated hash browns. And most or all of you are
>>> good cooks. I just bought a 5lb bag of fresh potatoes yesterday
>>> for only $2.99 and making your own hash browns is so easy to do.
>>> WTH?
>>>
>> I agree, making from scratch is easy and cheap. I am the only one
>> who eats the hash browns and I eat a small amount in the morning to
>> help keep the pills down. The time involved in making from scratch
>> in this instance isn't worth it.
>
> All this time I've been eating fresh hash browns, I'm thinking that
>> who eats the hash browns and I eat a small amount in the morning to
>> help keep the pills down. The time involved in making from scratch
>> in this instance isn't worth it.
>
> I'll pick up some frozen, refrigerated, or dehydrated ones next time
> I'm at the store just to see how they compare. It's one of those
> things I've always thought, "They can't be serious? Frozen
> potatoes?)". To me, the dehydrated ones would seem to work even
> better, but still...
>
> -sw
Frozen hash browns are fine. Most of them have been parcooked and
acidulated, and are less of a hassle to handle than fresh if you want to
avoid having to squeeze the water out of them and acidulating them to
prevent discoloring. Diced are less work for fresh, but for shreds frozen is
the way to go IMO. Or you can buy the refrigerated shreds in 5 lb packs at
RD and break that down into freezer packs. I can simulate frozen shreds by
putting them into salted acidulated water, rinsing them in more acidulated
salt water, squeezing them out, and then storing them vac packed in fridge
or freezer. But I'm pretty sure most of the processors par cook them.
MartyB
notbob
Dec 31, 2012, 7:31:45 PM12/31/12
to
On 2012-12-31, Nunya Bidnits <nunyab...@eternal-september.invalid> wrote:
> RD and break that down into freezer packs. I can simulate frozen shreds by
> putting them into salted acidulated water, rinsing them in more acidulated
> salt water, squeezing them out, and then storing them vac packed in fridge
?????
> RD and break that down into freezer packs. I can simulate frozen shreds by
> putting them into salted acidulated water, rinsing them in more acidulated
> salt water, squeezing them out, and then storing them vac packed in fridge
Lotta damn work for some hash browns.
Easier to nuke a potato for 1-1/2 to 2-1/2 mins, depending on size and
m/w pwr, then chill in fridge or let come to room temp, then grate and
fry. Perfect hash browns from fresh potatoes. 2-3 hrs max.
nb
Message has been deleted
Gorio
Dec 31, 2012, 6:23:14 PM12/31/12
to
Sqwertz;1799245 Wrote:
> On Mon, 31 Dec 2012 08:11:02 -0700, Janet Bostwick wrote:
> On Mon, 31 Dec 2012 07:21:22 -0500, Gary g.ma...@att.net wrote:
> -
> LOL! This thread has taken a funny turn, imo. Y'all are talking about
> frozen or dehydrated hash browns. And most or all of you are good cooks.
> I
> just bought a 5lb bag of fresh potatoes yesterday for only $2.99 and
> making
> your own hash browns is so easy to do. WTH?
> -
> frozen or dehydrated hash browns. And most or all of you are good cooks.
> I
> just bought a 5lb bag of fresh potatoes yesterday for only $2.99 and
> making
> your own hash browns is so easy to do. WTH?
> I agree, making from scratch is easy and cheap. I am the only one who
> eats the hash browns and I eat a small amount in the morning to help
> keep the pills down. The time involved in making from scratch in this
> instance isn't worth it.-
> eats the hash browns and I eat a small amount in the morning to help
> keep the pills down. The time involved in making from scratch in this
>
> All this time I've been eating fresh hash browns, I'm thinking that
> I'll pick up some frozen, refrigerated, or dehydrated ones next time
> I'm at the store just to see how they compare. It's one of those
> things I've always thought, "They can't be serious? Frozen
> potatoes?)". To me, the dehydrated ones would seem to work even
> better, but still...
>
> -sw
I like using last night's baked potatoes fo this morning's hashbrowns.
> All this time I've been eating fresh hash browns, I'm thinking that
> I'll pick up some frozen, refrigerated, or dehydrated ones next time
> I'm at the store just to see how they compare. It's one of those
> things I've always thought, "They can't be serious? Frozen
> potatoes?)". To me, the dehydrated ones would seem to work even
> better, but still...
>
> -sw
Easiest thing ever.
--
Gorio
Judy Haffner
Jan 1, 2013, 12:41:37 AM1/1/13
to
Polly wrote:
>Too many times I've been served
> breakfast dishes that included frozen
> hash browns and they were Awful.
> Cooked one or two myself and they
> were no better. I'm thinking I'll try them
> again for the weekly Sunday Morning
> Breakfast special. Maybe soaking them
> in hot chicken broth will help before
> whatever the next step is?
and have onion and peppers added. I cook them as the package suggests,
until nicely browned and crisp and I season them with celery salt, onion
powder, garlic powder, seasoned pepper and sometimes a little seasoned
salt, but don't need much with the celery salt added. We think they are
great!
Judy
dsi1
Jan 1, 2013, 1:18:00 AM1/1/13
to
On 12/31/2012 2:21 AM, Gary wrote:
>
> LOL! This thread has taken a funny turn, imo. Y'all are talking about
> frozen or dehydrated hash browns. And most or all of you are good cooks. I
> just bought a 5lb bag of fresh potatoes yesterday for only $2.99 and making
> your own hash browns is so easy to do. WTH?
>
> Gary
>
Potatoes don't like me. My hash browns come out gummy and slimy - not
>
> LOL! This thread has taken a funny turn, imo. Y'all are talking about
> frozen or dehydrated hash browns. And most or all of you are good cooks. I
> just bought a 5lb bag of fresh potatoes yesterday for only $2.99 and making
> your own hash browns is so easy to do. WTH?
>
> Gary
>
good unless you like gummy and slimy. Grating taters is kind of a drag
too.
Julie Bove
Jan 1, 2013, 1:28:25 AM1/1/13
to
"dsi1" <ds...@eternal-september.invalid> wrote in message
news:kbtv2q$ajd$1...@dont-email.me...
My daughter and I once ate at a breakfast place here that has a really good
reputation but after eating there I fail to see why. Long wait for a table.
Crowded and I do mean crowded! So crowded that the tables were pushed
together too closely and the waitress couldn't even get to ours! And the
hash browns? Anemic and cold. Never again!
Gary
Jan 1, 2013, 5:46:43 AM1/1/13
to
Sqwertz wrote:
>
> Grate potatoes. Wring them out. Add onion and a little bit of flour.
> Toss. Proceed as normal:
Finally, someone else not afraid to cook them from scratch! :)
And (to others) wring them out well...in a clean kitchen towel works good.
You need to get all that excess water out of them.
Russets are more starchy and good for fries and hash browns.
I also add onion (and sometimes some minced ham) but I've never added a bit
of flour. I'll do that next time. It sounds like a great idea to finish
drying them up.
You cook them in a bit of oil and don't turn them until the first side
browns nicely.
> http://www.flickr.com/photos/sqwertz/8332266832/in/photostream/lightbox/
>
> Those also have minced corned beef in them. "Corned beef hash browns"
> (from the Wheel of Fortune "Before and After" category).
>
> -sw
Yeah....those look perfect.
And what is that topping you put on them, Steve?
G.
>
> Grate potatoes. Wring them out. Add onion and a little bit of flour.
> Toss. Proceed as normal:
Finally, someone else not afraid to cook them from scratch! :)
And (to others) wring them out well...in a clean kitchen towel works good.
You need to get all that excess water out of them.
Russets are more starchy and good for fries and hash browns.
I also add onion (and sometimes some minced ham) but I've never added a bit
of flour. I'll do that next time. It sounds like a great idea to finish
drying them up.
You cook them in a bit of oil and don't turn them until the first side
browns nicely.
> http://www.flickr.com/photos/sqwertz/8332266832/in/photostream/lightbox/
>
> Those also have minced corned beef in them. "Corned beef hash browns"
> (from the Wheel of Fortune "Before and After" category).
>
> -sw
Yeah....those look perfect.
And what is that topping you put on them, Steve?
G.
Gary
Jan 1, 2013, 5:53:30 AM1/1/13
to
be sure to squeeze out all the excess moisture after shredding. Put in a
bit of HOT oil and don't turn them until the first side browns nicely.
Also, don't put too many in at a time. Thin layer is your friend.
Gary
notbob
Jan 1, 2013, 5:59:34 AM1/1/13
to
On 2013-01-01, dsi1 <ds...@eternal-september.invalid> wrote:
> Potatoes don't like me. My hash browns come out gummy and slimy
This "gummy" condition is due, no doubt, to your trying to make hash
> Potatoes don't like me. My hash browns come out gummy and slimy
browns from raw potatoes. Hash browns are not made from raw potatoes,
but traditonally, from left over baked potatoes. Short of baking some
potatoes, nuke 'em to about half done, then let fully cool. Now they
will make great hash browns.
This has been argued, here, many times. Some folks actually prefer
hash browns from raw potatoes, so I'm not gonna try and convince
anyone. I jes put a potato in the microwave for this morning's
hash browns. Give it a try.
TIP: A nuked potato will begin to turn black after about 24 hrs in
the refrigerator, so use 'em or lose 'em.
nb
Julie Bove
Jan 1, 2013, 6:53:19 AM1/1/13
to
"notbob" <not...@nothome.com> wrote in message
news:slrnke5gak...@nbleet.hcc.net...
Jim Elbrecht
Jan 1, 2013, 8:09:23 AM1/1/13
to
Jim
Jim Elbrecht
Jan 1, 2013, 8:10:18 AM1/1/13
to
On Mon, 31 Dec 2012 20:31:32 -0600, Sqwertz <swe...@cluemail.compost>
wrote:
>2-3 hours, microwave, refrigerate, let come back to room temp.... WTF
>are both of you smoking?
[I salt mine a bit and sweat them before wringing them out-- but
otherwise, that's the plan-- and though I don't have the proof-- mine
are just as pretty.<g>]
Jim
wrote:
>are both of you smoking?
>
>Grate potatoes. Wring them out. Add onion and a little bit of flour.
>Toss. Proceed as normal:
>
>Grate potatoes. Wring them out. Add onion and a little bit of flour.
>Toss. Proceed as normal:
>
>http://www.flickr.com/photos/sqwertz/8332266832/in/photostream/lightbox/
>
>Those also have minced corned beef in them. "Corned beef hash browns"
>(from the Wheel of Fortune "Before and After" category).
>
Thank you for the voice of reason-- It ain't rocket surgery, folks!
>
>Those also have minced corned beef in them. "Corned beef hash browns"
>(from the Wheel of Fortune "Before and After" category).
>
[I salt mine a bit and sweat them before wringing them out-- but
otherwise, that's the plan-- and though I don't have the proof-- mine
are just as pretty.<g>]
Jim
Jinx Minx
Jan 1, 2013, 11:44:24 AM1/1/13
to
"Julie Bove" <juli...@frontier.com> wrote in message
news:kbuilt$td4$1...@dont-email.me...
oven, you refrigerate them first. Leftover potatoes.
Jinx
Message has been deleted
dsi1
Jan 1, 2013, 12:48:18 PM1/1/13
to
On 12/31/2012 8:28 PM, Julie Bove wrote:
>
> Ew. Slimy is never something I've had with hash browns.
>
> My daughter and I once ate at a breakfast place here that has a really good
> reputation but after eating there I fail to see why. Long wait for a table.
> Crowded and I do mean crowded! So crowded that the tables were pushed
> together too closely and the waitress couldn't even get to ours! And the
> hash browns? Anemic and cold. Never again!
We have a place like that over here too. I dread going there because
>
> Ew. Slimy is never something I've had with hash browns.
>
> My daughter and I once ate at a breakfast place here that has a really good
> reputation but after eating there I fail to see why. Long wait for a table.
> Crowded and I do mean crowded! So crowded that the tables were pushed
> together too closely and the waitress couldn't even get to ours! And the
> hash browns? Anemic and cold. Never again!
there's always people waiting for a table. The pancakes are ok but not
worth waiting 20 minutes for.
dsi1
Jan 1, 2013, 12:53:13 PM1/1/13
to
fried up potatoes when I've had leftover cooked potatoes but haven't
tried grating and frying raw potatoes in probably a decade.
dsi1
Jan 1, 2013, 1:03:55 PM1/1/13
to
jmcquown
Jan 1, 2013, 1:13:42 PM1/1/13
to
> Hungy Jack also makes dehydrated hash browns, sold in a milk carton box.
> Target sells them. I believe next to the pancake and waffle mixes.
>
> Jinx
> Target sells them. I believe next to the pancake and waffle mixes.
>
>
>
That's funny! I hadn't thought about those dehydrated hash browns (used
to be in a box) for years! My mother used to use a lot of packaged food
since she hated to cook. She made a "skillet dinner" using those
dehydrated hash browns. I'm guessing she rehydrated the potatoes in a
bowl of cold water first then drained them in a mesh strainer (I don't
recall specifics, I was only about 14 at the time). She cooked some
bacon in a skillet until crispy. Drained it on paper towels. She
always drained off most of the grease into a coffee can.
She pressed the rehydrated hash browns (probably using a spatula) into
the hot skillet. Cooked it until they were browned on one side. Then
she cut it into quarters so she could easily turn it with a spatula.
Then she added eggs scrambled with a little milk and crumbled bacon.
She might have topped it with shredded cheese, I don't recall. She let
it cook on the stovetop until the eggs were set and the other side of
those "hash browns" were cooked.
Jill
jmcquown
Jan 1, 2013, 1:48:07 PM1/1/13
to
twice-baked potatoes. Recipes abound. Or I'd make baked potato soup.
Jill
Nunya Bidnits
Jan 1, 2013, 4:58:24 PM1/1/13
to
notbob <not...@nothome.com> wrote:
> On 2012-12-31, Nunya Bidnits <nunyab...@eternal-september.invalid>
> wrote:
>
>> RD and break that down into freezer packs. I can simulate frozen
>> shreds by putting them into salted acidulated water, rinsing them in
>> more acidulated salt water, squeezing them out, and then storing
>> them vac packed in fridge
I didn't write that very well.
> On 2012-12-31, Nunya Bidnits <nunyab...@eternal-september.invalid>
> wrote:
>
>> RD and break that down into freezer packs. I can simulate frozen
>> shreds by putting them into salted acidulated water, rinsing them in
>> more acidulated salt water, squeezing them out, and then storing
>> them vac packed in fridge
RD is one option, ready to go. After that is another way to get hash browns,
and it works, but yeah, it's too much work. The point is, that's surely how
they are made at the processor... acidulated, rinsed, dried, frozen.
MartyB
Nunya Bidnits
Jan 1, 2013, 5:02:27 PM1/1/13
to
Sqwertz <swe...@cluemail.compost> wrote:
> On 1 Jan 2013 00:31:45 GMT, notbob wrote:
>
> On 1 Jan 2013 00:31:45 GMT, notbob wrote:
>
> 2-3 hours, microwave, refrigerate, let come back to room temp.... WTF
> are both of you smoking?
>
> Grate potatoes. Wring them out. Add onion and a little bit of flour.
> Toss. Proceed as normal:
I think they taste better and fry better if they've been parcooked.
> are both of you smoking?
>
> Grate potatoes. Wring them out. Add onion and a little bit of flour.
> Toss. Proceed as normal:
When I worked in a diner washing dishes as a kid, they would periodically
cook up huge pots of peeled potatoes, then rinse and drain them and put them
in the cooler. Then they just took out a bunch of them at a time and ran
them through a grinder into half pans for the fry cook. He would put them on
the flat top and pour a little bit of melted butter over them, or at least
I'm pretty sure it was real butter, came in blocks that they melted into
pitchers on the steam table. Anyway those are still the best hash browns I
can remember.
MartyB
Julie Bove
Jan 1, 2013, 5:07:04 PM1/1/13
to
notbob
Jan 1, 2013, 5:11:22 PM1/1/13
to
On 2013-01-01, Nunya Bidnits <nunyab...@eternal-september.invalid> wrote:
>
> RD is one option, ready to go. After that is another way to get hash browns,
> and it works, but yeah, it's too much work. The point is, that's surely how
> they are made at the processor... acidulated, rinsed, dried, frozen.
When a teen, I worked in a potato plant. Not sure who's brand, but
>
> RD is one option, ready to go. After that is another way to get hash browns,
> and it works, but yeah, it's too much work. The point is, that's surely how
> they are made at the processor... acidulated, rinsed, dried, frozen.
they made all the usual. I worked the tater tot line ...or should say
I cleaned the tater tot line, graveyard shift while line was down.
No acidulation, no rinse. Jes par deep fried, then flash frozen. I
shoulda paid attention to the other lines, but didn't work there long
enough to learn all the processes.
nb
Nunya Bidnits
Jan 1, 2013, 5:36:21 PM1/1/13
to
fries, for example. But there's no oil in the ingredient list of most frozen
hash browns, except for the one type of formed patty which already has fat
in it for some ridiculous reason. Ore Ida sells both, fat and no fat, side
by side in the freezer case. Go figure.
MartyB
notbob
Jan 1, 2013, 5:42:08 PM1/1/13
to
On 2013-01-01, Nunya Bidnits <nunyab...@eternal-september.invalid> wrote:
> in it for some ridiculous reason. Ore Ida sells both, fat and no fat, side
> by side in the freezer case. Go figure.
Nuke a spud. Grate it, fry it, = hash browns. Not rocket science.
> in it for some ridiculous reason. Ore Ida sells both, fat and no fat, side
> by side in the freezer case. Go figure.
nb
jmcquown
Jan 1, 2013, 5:45:39 PM1/1/13
to
On 12/31/2012 1:28 PM, Janet Bostwick wrote:
> On Mon, 31 Dec 2012 11:43:11 -0600, "Nunya Bidnits"
> <nunyab...@eternal-september.invalid> wrote:
>>
>> I never have problems with frozen hash browns. I buy shreds or patties, not
>> the patties with oil in them though. You will see both kinds, Ore-Ida
>> rectangular patties are very good.
>>
>> Frozen hash browns are essentially equivalent to any good fresh hash brown,
>> but easier, since for best results both are par cooked. There should be no
>> ingredients on the label except potatoes, and they should NOT be thawed
>> before cooking. Frozen hash browns go straight into the hot oiled pan. Then
>> just leave them alone until they release.
>>
>> Refer to the package directions if in doubt, in my experience they are
>> accurate and produce good results.
>>
>> Shredded or cubed, O'Brien or not, it's all the same deal. Frozen hash
>> browns are very convenient and if of decent quality, will yield the
>> equivalent of fresh hash browns IMO.
>>
>> MartyB
>>
> Right. Spread them out in the pan and leave them alone for maybe 5
> minutes. Don't be poking and stirring
> Janet US
>
So many people want to poke and stir stuff. It's why so many people
can't seem to cook rice, either. Just leave the frozen hash browns
alone so they can brown. (Just don't walk off and forget they're on the
stove. Timers are a good thing.)
Jill
> On Mon, 31 Dec 2012 11:43:11 -0600, "Nunya Bidnits"
> <nunyab...@eternal-september.invalid> wrote:
>
>> Polly Esther <Poll...@cableone.net> wrote:
>>> Too many times I've been served breakfast dishes that included frozen
>>> hash browns and they were Awful. Cooked one or two myself and they
>>> were no better. I'm thinking I'll try them again for the weekly
>>> Sunday Morning Breakfast special. Maybe soaking them in hot chicken
>>> broth will help before whatever the next step is? Polly
>> Polly Esther <Poll...@cableone.net> wrote:
>>> Too many times I've been served breakfast dishes that included frozen
>>> hash browns and they were Awful. Cooked one or two myself and they
>>> were no better. I'm thinking I'll try them again for the weekly
>>> Sunday Morning Breakfast special. Maybe soaking them in hot chicken
>>
>> I never have problems with frozen hash browns. I buy shreds or patties, not
>> the patties with oil in them though. You will see both kinds, Ore-Ida
>> rectangular patties are very good.
>>
>> Frozen hash browns are essentially equivalent to any good fresh hash brown,
>> but easier, since for best results both are par cooked. There should be no
>> ingredients on the label except potatoes, and they should NOT be thawed
>> before cooking. Frozen hash browns go straight into the hot oiled pan. Then
>> just leave them alone until they release.
>>
>> Refer to the package directions if in doubt, in my experience they are
>> accurate and produce good results.
>>
>> Shredded or cubed, O'Brien or not, it's all the same deal. Frozen hash
>> browns are very convenient and if of decent quality, will yield the
>> equivalent of fresh hash browns IMO.
>>
>> MartyB
>>
> Right. Spread them out in the pan and leave them alone for maybe 5
> minutes. Don't be poking and stirring
> Janet US
>
So many people want to poke and stir stuff. It's why so many people
can't seem to cook rice, either. Just leave the frozen hash browns
alone so they can brown. (Just don't walk off and forget they're on the
stove. Timers are a good thing.)
Jill
Nunya Bidnits
Jan 1, 2013, 5:47:11 PM1/1/13
to
kitchen, and it's even easier to grab a handful or patty from the freezer.
If I have leftover baked spuds, I always use them diced for breakfast
potatoes, often in a one pan mixup. I just don't usually parcook them to
get hash browns. So call me lazy ;-)
MartyB
Janet Bostwick
Jan 1, 2013, 5:53:07 PM1/1/13
to
On Tue, 01 Jan 2013 17:45:39 -0500, jmcquown <j_mc...@comcast.net>
wrote:
snip
my alma mater ;o) Timers are a really good thing.
Janet US
wrote:
snip
>>
>So many people want to poke and stir stuff. It's why so many people
>can't seem to cook rice, either. Just leave the frozen hash browns
>alone so they can brown. (Just don't walk off and forget they're on the
>stove. Timers are a good thing.)
>
>Jill
You must be another graduate of the 'Forgot About It' school. That's
>So many people want to poke and stir stuff. It's why so many people
>can't seem to cook rice, either. Just leave the frozen hash browns
>alone so they can brown. (Just don't walk off and forget they're on the
>stove. Timers are a good thing.)
>
>Jill
my alma mater ;o) Timers are a really good thing.
Janet US
jmcquown
Jan 1, 2013, 6:32:37 PM1/1/13
to
this ng. I forgot all about them and not only ruined the eggs but also
the pan when the water boiled away. Now I always use a timer :)
Jill
Nunya Bidnits
Jan 1, 2013, 6:53:39 PM1/1/13
to
l not -l <lal...@cujo.com> wrote:
> regularly and they turn out well. First, there must be clarification
> of hash brown - I use the shredded variety exclusively. In fact I
> had some this morning (Aldi store brand this time) and they were very
> good - golden brown, crisp and tasty.
>
> IMO, the secret is the use of cast iron; I cover the bottom of my cast
> iron skillet with oil and bring it almost to the smoke point before
> adding the potatoes. Then add my shredded potatoes, a quarter to a
> half inch thick layer, and let them cook undisturbed until golden
> brown; that usually happens just after the topmost potatoes have
> completely thawed. With a spatula, I cautiously lift a corner to
> check color; if golden brown and crispy, I flip and hit the top with
> a bit of salt. If there is no sizzle after flipping, I add just a
> bit (teaspoon or so) more oil and continue cooking until a peek
> underneath reveals golden brown and crispy.
>
> IME, the brand of frozen shreds doesn't matter; the key to cooking
> them is pre-heated fat (I mostly use canola), brought just to or
> slightly below smoke point, in cast iron.
Agree on the cast iron.
Agree on the hot pan except the formed patties like the Ore-Idas that come 9
to a box. According to package instructions, and this works great, the
patties go into the oiled pan cold and then are cooked until browned and
released, then flip.
I like these because they take up less space, they fit in freezer space
better because of the box and shape, they provides a perfect carb counter's
measured 15 gram serving, they cook well with relatively little oil, and
they taste great.
http://fresh.amazon.com/product?asin=b000ra6hcs
MartyB
> On 29-Dec-2012, "Polly Esther" <Poll...@cableone.net> wrote:
>
>> Too many times I've been served breakfast dishes that included frozen
>> hash
>> browns and they were Awful. Cooked one or two myself and they were no
>> better. I'm thinking I'll try them again for the weekly Sunday
>> Morning
>> Breakfast special. Maybe soaking them in hot chicken broth will help
>> before
>> whatever the next step is? Polly
>
> I use frozen hash browns (mostly store-brand, occasionally Ore-Ida)
>
>> Too many times I've been served breakfast dishes that included frozen
>> hash
>> browns and they were Awful. Cooked one or two myself and they were no
>> better. I'm thinking I'll try them again for the weekly Sunday
>> Morning
>> Breakfast special. Maybe soaking them in hot chicken broth will help
>> before
>> whatever the next step is? Polly
>
> regularly and they turn out well. First, there must be clarification
> of hash brown - I use the shredded variety exclusively. In fact I
> had some this morning (Aldi store brand this time) and they were very
> good - golden brown, crisp and tasty.
>
> IMO, the secret is the use of cast iron; I cover the bottom of my cast
> iron skillet with oil and bring it almost to the smoke point before
> adding the potatoes. Then add my shredded potatoes, a quarter to a
> half inch thick layer, and let them cook undisturbed until golden
> brown; that usually happens just after the topmost potatoes have
> completely thawed. With a spatula, I cautiously lift a corner to
> check color; if golden brown and crispy, I flip and hit the top with
> a bit of salt. If there is no sizzle after flipping, I add just a
> bit (teaspoon or so) more oil and continue cooking until a peek
> underneath reveals golden brown and crispy.
>
> IME, the brand of frozen shreds doesn't matter; the key to cooking
> them is pre-heated fat (I mostly use canola), brought just to or
> slightly below smoke point, in cast iron.
Agree on the cast iron.
Agree on the hot pan except the formed patties like the Ore-Idas that come 9
to a box. According to package instructions, and this works great, the
patties go into the oiled pan cold and then are cooked until browned and
released, then flip.
I like these because they take up less space, they fit in freezer space
better because of the box and shape, they provides a perfect carb counter's
measured 15 gram serving, they cook well with relatively little oil, and
they taste great.
http://fresh.amazon.com/product?asin=b000ra6hcs
MartyB
Message has been deleted
Message has been deleted
S Viemeister
Jan 1, 2013, 10:38:38 PM1/1/13
to
On 1/1/2013 6:32 PM, jmcquown wrote:
> Years ago I was boiling a couple of eggs and got wrapped up in reading
> this ng. I forgot all about them and not only ruined the eggs but also
> the pan when the water boiled away. Now I always use a timer :)
>
Many years ago, I discovered that eggs can explode...
> Years ago I was boiling a couple of eggs and got wrapped up in reading
> this ng. I forgot all about them and not only ruined the eggs but also
> the pan when the water boiled away. Now I always use a timer :)
>
Nunya Bidnits
Jan 1, 2013, 11:53:01 PM1/1/13
to
Sqwertz <swe...@cluemail.compost> wrote:
> On Tue, 1 Jan 2013 16:02:27 -0600, Nunya Bidnits wrote:
> squeezing next time. I don't want to lose that "shred" though and
> have mashed potatoes.
>
> -sw
Break down and buy a package of shredded Ore Idas. If they are mushy I'll
send you a replacement potato. ;-)
> On Tue, 1 Jan 2013 16:02:27 -0600, Nunya Bidnits wrote:
>
>> Sqwertz <swe...@cluemail.compost> wrote:
>>
>>> Grate potatoes. Wring them out. Add onion and a little bit of
>>> flour. Toss. Proceed as normal:
>>
>> I think they taste better and fry better if they've been parcooked.
>
> For home fries, I agree. I'll try zapping them after shredding and
>> Sqwertz <swe...@cluemail.compost> wrote:
>>
>>> Grate potatoes. Wring them out. Add onion and a little bit of
>>> flour. Toss. Proceed as normal:
>>
>> I think they taste better and fry better if they've been parcooked.
>
> squeezing next time. I don't want to lose that "shred" though and
> have mashed potatoes.
>
> -sw
Break down and buy a package of shredded Ore Idas. If they are mushy I'll
send you a replacement potato. ;-)
jmcquown
Jan 2, 2013, 10:57:07 AM1/2/13
to
early version of microwave oven. Dad decided he'd boil an egg in it.
He put it in water (possibly Pyrex!), turned it on. It didn't take long
before the egg exploded (fortunately the container didn't). (Boy was
Mom mad because *she* had to clean it up!) He quickly realized it
wasn't good for anything except boiling water for instant coffee, or
reheating a cup of "real" coffee he'd let go cold.
Jill
jmcquown
Jan 2, 2013, 1:52:18 PM1/2/13
to
on occasion and keep them in the freezer. They're much more convenient
than trying to keep potatoes on hand for when the mood strikes. Having
said that, I don't buy them often or eat them very often. Not
low-carbing, I just don't have much use for them.
Jill
Message has been deleted
Nunya Bidnits
Jan 2, 2013, 8:21:18 PM1/2/13
to
Sqwertz <swe...@cluemail.compost> wrote:
> like them you buy a me a pound of La Bonnotte potatoes (I can wait
> until May for those).
>
> -sw
OK, let me know when you find a 16 oz package of shredded Ore Ida frozen
hash browns. ;-)
I checked on those La Babbalouie potatoes and it seems gold would be a
reasonable substitute ounce for ounce as far as price. So you'll have to get
them from Mister Potatohead because my potato bank just wen tits up.
MartyB
> On Tue, 1 Jan 2013 22:53:01 -0600, Nunya Bidnits wrote:
>
>> Break down and buy a package of shredded Ore Idas. If they are mushy
>> I'll send you a replacement potato. ;-)
>
> OK, Deal. I'll buy a one pound bag of frozen shreds and if I don't
>
>> Break down and buy a package of shredded Ore Idas. If they are mushy
>> I'll send you a replacement potato. ;-)
>
> like them you buy a me a pound of La Bonnotte potatoes (I can wait
> until May for those).
>
> -sw
OK, let me know when you find a 16 oz package of shredded Ore Ida frozen
hash browns. ;-)
I checked on those La Babbalouie potatoes and it seems gold would be a
reasonable substitute ounce for ounce as far as price. So you'll have to get
them from Mister Potatohead because my potato bank just wen tits up.
MartyB
Jinx Minx
Jan 2, 2013, 8:24:07 PM1/2/13
to
news:bob2e8h7nktmd62d7...@4ax.com...
> the grocery section is baggies.
>
> --
> Food is an important part of a balanced diet.
Oops. Apparently they're not in by the Hungry Jack pancake stuff. They're
next to the boxed dried potatoes, as I noticed tonight when I passed down
that aisle. FYI.
Jinx
> On Sun, 30 Dec 2012 17:30:37 -0600, "Jinx Minx" <jinx...@yahoo.com>
> wrote:
>
>> Hungy Jack also makes dehydrated hash browns, sold in a milk carton box.
>> Target sells them. I believe next to the pancake and waffle mixes.
>
> Target? OKAY! I'm looking for them there. So far, all I buy from
> wrote:
>
>> Hungy Jack also makes dehydrated hash browns, sold in a milk carton box.
>> Target sells them. I believe next to the pancake and waffle mixes.
>
> the grocery section is baggies.
>
> --
> Food is an important part of a balanced diet.
Oops. Apparently they're not in by the Hungry Jack pancake stuff. They're
next to the boxed dried potatoes, as I noticed tonight when I passed down
that aisle. FYI.
Jinx
sf
Jan 2, 2013, 9:19:44 PM1/2/13
to
On Wed, 2 Jan 2013 19:24:07 -0600, "Jinx Minx" <jinx...@yahoo.com>
wrote:
>
> "sf" <s...@geemail.com> wrote in message
> news:bob2e8h7nktmd62d7...@4ax.com...
> > On Sun, 30 Dec 2012 17:30:37 -0600, "Jinx Minx" <jinx...@yahoo.com>
> > wrote:
> >
> >> Hungy Jack also makes dehydrated hash browns, sold in a milk carton box.
> >> Target sells them. I believe next to the pancake and waffle mixes.
> >
> > Target? OKAY! I'm looking for them there. So far, all I buy from
> > the grocery section is baggies.
> >
> > --
> > Food is an important part of a balanced diet.
>
> Oops. Apparently they're not in by the Hungry Jack pancake stuff. They're
> next to the boxed dried potatoes, as I noticed tonight when I passed down
> that aisle. FYI.
>
Thanks Jinx!
>
> "sf" <s...@geemail.com> wrote in message
> news:bob2e8h7nktmd62d7...@4ax.com...
> > On Sun, 30 Dec 2012 17:30:37 -0600, "Jinx Minx" <jinx...@yahoo.com>
> > wrote:
> >
> >> Hungy Jack also makes dehydrated hash browns, sold in a milk carton box.
> >> Target sells them. I believe next to the pancake and waffle mixes.
> >
> > Target? OKAY! I'm looking for them there. So far, all I buy from
> > the grocery section is baggies.
> >
> > --
> > Food is an important part of a balanced diet.
>
> Oops. Apparently they're not in by the Hungry Jack pancake stuff. They're
> next to the boxed dried potatoes, as I noticed tonight when I passed down
> that aisle. FYI.
>
Gorio
Jan 2, 2013, 8:14:07 PM1/2/13
to
'jmcquown[_2_ Wrote:
> ;1799633']On 1/1/2013 5:53 PM, Janet Bostwick wrote:-
> snip--
> -
> So many people want to poke and stir stuff. It's why so many people
> can't seem to cook rice, either. Just leave the frozen hash browns
> alone so they can brown. (Just don't walk off and forget they're on
> the
> stove. Timers are a good thing.)
>
> Jill-
> can't seem to cook rice, either. Just leave the frozen hash browns
> alone so they can brown. (Just don't walk off and forget they're on
> the
> stove. Timers are a good thing.)
>
> You must be another graduate of the 'Forgot About It' school. That's
> my alma mater ;o) Timers are a really good thing.
> Janet US
> -
> my alma mater ;o) Timers are a really good thing.
> Janet US
> Years ago I was boiling a couple of eggs and got wrapped up in reading
> this ng. I forgot all about them and not only ruined the eggs but also
>
> the pan when the water boiled away. Now I always use a timer :)
>
> Jill
I've made that same mistake, twice. I still don't use a timer. I like a
> this ng. I forgot all about them and not only ruined the eggs but also
>
> the pan when the water boiled away. Now I always use a timer :)
>
> Jill
bit of adventure :). That smell is something. Two pots in about 20
years. Ah well.
I do recommend thawing/nuking the frozen ones, though, before frying.
--
Gorio
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