A Hash Brown Challenge

**blackgang** · 03-03-2009, 08:42 PM

well fuck, I think there is still some of them from Lamb-Wesson, Pasco Wa. in my freezer, I bought as case of em last year.

**Norton** · 03-03-2009, 10:44 PM

Originally Posted by blackgang

but you can't but canned corned beef hash here that I have ever seen, nor corned beef either. canned or uncooked..

I really like to cook a good corned beef and cabbage meal. Was able to find corned beef in Bangkok and I'm pretty sure I saw some in the store Frankie sent me to in CM. Damned if I can remember the name of the place. Frankie?

Looks something like this but from Australia.

**Thetyim** · 03-03-2009, 10:46 PM

Originally Posted by Norton

Damned if I can remember the name of the place.

Was it RimPing Supermarket ?

**friscofrankie** · 03-03-2009, 10:47 PM

Everybody knows, to make good hash browns you gotta BOIL the potatoes first. Now if you're gonna make a sack full of potatoes it's worth the time. If not? Frozen, loose hasg browns are available, in the US OreIda sells a cheap 1 lb bag. Here we get Simply shreds from Oz.
but the store is out of "Shreds." I've made these before and it's relatively quick.
You need:

A couple potaoes.

And:

Water n the boil.

And:

something to fry 'em in. Here I've got about a 50/50 blend of oil and water. I think Hashbrowns shuold have a buttery flavor. Contrary to what someone posted hot oil will burn butter just as quick as a hot pan; quicker, in fact. if you add your potatoes before the butter burns, it doesn't burn.

What you don't need:

Why peel these things you're gonn grate them up anyway. put the peeler away.

Now while the water's comin to a boil get yer potatoes ready:

I used a mandolin use whatever you have. a Potato 'ricer?' I wouldn't doesn't realy slice of the shreds and can ruin the texture, IMO.

Onve that's done and water's aboilin, tos 'em in, should be about he same water

otato ratio as you would used for pasta. let them cook until when you try a mite of ne piece it's only slightly firm but tastes done. Drain, rinse drain again and pat dry.

You should have teh pan nice and hot (medium hot flame), Add a half jigger of oil or so drop in your butter and as soon as it's melted and sizzling, swilrit aorund to blend and add your hashbrowns. (in the op HB said he didn;t want his taters too oily, well, there's oily and then there' goddam dry, you want health food buy sme fuckin cottage cheese or yogurt). mix the hashborwsn around n the oil to coat lightly then form a patty and leaqve 'em be:

Now yu can see her I kinda skipped that "pat dry" step. the moisture will cook off and if you've boiled 'em good and rinsed 'em once it oughta be OK. But do as I say not as I do, dammit.
Go ahead and start your sausage, bacon, ham or whatever it is you want with your breakfast (steak?). if the pan is dry you might want to add a touch of oil or a pat of butter to the potatoes, ther should be a little residual oil inthe pan cause after all, You gotta flip 'em.

Has Browns a part of this Nutritious Break, uh Dinner!

**friscofrankie** · 03-03-2009, 10:48 PM

Originally Posted by Thetyim

Was it RimPing Supermarket ?

yes it was.

**madjbs** · 03-03-2009, 10:49 PM

This thread inspired me to make hash browns tonight. I have never made them before and I have to say they were the best hash browns I have tasted, much more flavour than the shop variety. I used Kingwilly's method and added onion and egg, as well as liberal amounts of salt and pepper.

I am afraid I ate them before taking a photo, although I did put a couple in the fridge for breakfast.

**Marmite the Dog** · 04-03-2009, 11:27 AM

Would you like me to teach you how to fry eggs, Frankie?

**Norton** · 04-03-2009, 11:38 AM

Originally Posted by Thetyim

Was it RimPing Supermarket ?

Originally Posted by friscofrankie

yes it was.

That's the place. I need to do a word association so I can remember. Rimping. Butterfly! That should do.

**CharleyFarley** · 04-03-2009, 11:48 AM

If you switch to duck eggs you won't get all that crappy white stuff that tastes like bath bubble foam.

Trust me you'll never look back.

**EmperorTud** · 04-03-2009, 04:58 PM

^ duck eggs she says! Not everyone's a millionaire you know.

**jandajoy** · 04-03-2009, 05:09 PM

Originally Posted by EmperorTud

duck eggs she says! Not everyone's a millionaire you know.

Cheap as chickens eggs in the market here, but I read somewhere that it's important to cook 'em well 'cos ducks shit on there eggs and chooks don't. They certainly taste nicer than chook eggs.

**Marmite the Dog** · 05-03-2009, 11:28 AM

Originally Posted by jandajoy

but I read somewhere that it's important to cook 'em well 'cos ducks shit on there eggs and chooks don't.

Chickens do too, they just sell those eggs as seconds.

**Mister Fixit** · 10-03-2009, 01:23 AM

Duck eggs are brill. The g/f gets them from Pathum Thani market now and again, and I really love the thick, yellow, rich yolk dribbled over my pad grapow moo.

**cali kid** · 10-03-2009, 01:47 AM

I'll have to go buy so taters tomorrow.

**epaulo** · 17-03-2009, 06:03 PM

seems like baking the potato is a waste (of electric and time, I don't think it adds anything to the taste, given you are going to dump it in hot oil anyway) unless you want to eat a baked potato, why not just put it in a microwave for 4 or 5 minutes and then peel it and fry it

**peterpan** · 22-03-2009, 02:57 PM

My Hash brown manufacture is similar to FF's (but better)
Start of with a peel the potatoes because of all the nasty insects that get into the skin, then grate them into a bowl. Rinsing well to get rid of all the potato starch and the Blanch them in a pot of boiling water. You don't need to turn them to mash so when the water comes back to the boil tip them out and rinse again to stop tyhe cooking.

Then I mix in 1/2 a cup of flour.
1 egg
S&P
a bit of ground cumin
1 Grated onion.

Bang it in the buttered oiled pan and ya got this.

Give it 5 to 10 minutes cooking and turn it, I use a back of a baking sheet, put it on the pan and flip over to get this:

Give it another 5 to 10 and plate up. This one was a bit big because I made it for 4 of us, more of a Spanish Tortilla really, but you can make them any size you want. They are tasty and take all of around 20 mins to make.

I think you will agree, I have convincingly won the hash brown Challange.

**Norton** · 22-03-2009, 03:00 PM

Originally Posted by peterpan

1 egg

Looks delicious but not so sure about the egg! Must be an ANSAC thing. You guys put an egg in your burgers too, don't ya?

**peterpan** · 22-03-2009, 03:02 PM

Why not ? the egg with the flour helps bind it together.

**blackgang** · 22-03-2009, 04:16 PM

well in mine I just use spuds, nothing else, if you use flour and eggs then a little baking powder and you have porato pancakes.

But then the potato starch is what binds mine together

**The Fresh Prince** · 22-03-2009, 05:04 PM

Peterpans look the best so far.

It actually looks like a hash brown.

**blackgang** · 22-03-2009, 06:35 PM

They do look very good, but I would have to eat some before I could make a vote, but I just ate some roast pork and stirfry Vegs my wife made and I am not hungry right now,, so later dude.

**peterpan** · 22-03-2009, 06:49 PM

Only got thru half the batch I made up at lunch so had the rest with those English cumberland sausages we made.
I doubled up on the spice on those and added in a cup of dried Parsley, very tasty it was, all covered in a nice dark rich gravy.

Ya can't beat good home made real food.

**blackgang** · 22-03-2009, 07:11 PM

Damn Pete, did we make Cumberland sausage?
I didn't know that, I just did the grinding and you read the recipes, done the spicing and then the linking when we stuffed, How is those Chorizos we made?, I got 4 kilo of ground pork yesterday at the market so will mix it with some I have to grind that is still in chunks and some more fat and maybe make some for myself if it is good.
Plus I will have to smoke those 2 salmon I have in the freezer too. gonna do these next ones hotter to finish and get some of the fat out of em.

But that is the advantage of making your own sausages,, make en the way you like em.

**November Rain** · 22-03-2009, 09:05 PM

I have 2 questions

1 Who's judging?

2 Photos are all very well, but how can you judge without tasting?

Answers on the back of a postage stamp, please...

**Norton** · 23-03-2009, 12:33 PM

Originally Posted by November Rain

Answers on the back of a postage stamp, please...

A TD "hash up" is the only solution.

Thread: A Hash Brown Challenge

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