Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
stick

Homemade Hashbrowns

Recommended Posts

OK...I'm a hashbrown freak! I'm a pretty good cook, and I've tried perfecting this from scratch with fresh spuds. I have not been able to come close to making good browns. One thing I have contended with is the browning (sulfates or whatever it is) of the shredded potatoes. Rinsing them in cold water after shredding them has fixed this. I also have them sometimes turn mushy into a clump and gooey and I'm assuming this is a starch thing. I have heard that blanching them or nuking the spud initially cooks the starch and alleviates the sticky/gooey deal. I also notice a big difference between russets, reds, and yellows for starch content. Still none of what I try make a good hash-brown.

Unfortunately, I've resorted back to buying the frozen hash-browns and cooking them in a little crisco.

Can anyone recommend the following:

- Type of potatoe to use

- Method to get good hash-browns?

Thanks in advance for any help.

Share this post


Link to post
Share on other sites

from cooks illustrated sept 98

Serves 4. Published September 1, 1998.

To prevent potatoes from turning brown, grate them just before cooking. For individual servings, simply divide the grated potatoes into four equal portions and reduce cooking time to 5 minutes per side. To vary flavor, add 2 tablespoons grated onion, 1 to 2 tablespoons herb of choice, or roasted garlic to taste, to the raw grated potatoes. You can also garnish the cooked hash browns with snipped chives or scallion tops just before serving.

Ingredients

1 pound high-starch potatoes such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry (1 1/2 cups loosely packed grated potatoes)

1/4 teaspoon table salt

Ground black pepper

1 tablespoon butter

Instructions

1. Toss fully dried grated potatoes with salt and pepper in a medium bowl.

2.

2. Meanwhile, heat half the butter in a 10-inch skillet over medium-high heat until it just starts to brown, then scatter potatoes evenly over entire pan bottom. Using a wide spatula, firmly press potatoes to flatten; reduce heat to medium and continue cooking until dark golden brown and crisp, 7 to 8 minutes.

3.

3. Invert hash browns, browned side up, onto a large plate; add remaining butter to pan. Once butter has melted, slide hash browns back into pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.

4. Fold the potato round in half; cook about 1 minute longer. Slide hash browns onto plate or cutting board, cut into wedges, and serve immediately.

Note To release water from the grated potatoes, place them in a towel and, using two hands, twist towel tightly.

As for the discoloration,

Why do potatoes turn brown when cut? Is there any way to prevent the discoloration?

As many of us find out the hard way, peeled and sliced potatoes take on a brick-red hue when left to sit out for several minutes before cooking. This was of particular concern in our pommes Anna recipe, because the peeled, sliced potatoes must wait to be layered in the skillet. We consulted spud expert Dr. Alfred Bushway, professor of food science at the University of Maine, to find out what causes potatoes to turn color. He explained that with slicing and peeling, potato cells are broken down and the enzyme polyphenol oxidase (PPO) is released. Two major substrates, chlorogenic acid and tyrosine, are also released.

The enzyme and substrates combine with oxygen, and they are then oxidized into a compound called orthoquinone. The orthoquinone quickly polymerizes (a process in which many molecules link up to form a chain of more complex material with different physical properties) and creates the dark pink-red color that we see in the potatoes.

Tossing the potatoes with butter helps limit oxygen exposure and therefore retards discoloration. We had also noted that certain potatoes discolor more rapidly than others. Bushway said that from cultivar to cultivar and over the storage season, potatoes vary in their enzyme and/or substrate concentrations and enzyme activity, so differences in discoloration rates can be expected. In our experience, russet potatoes seem to discolor most rapidly, so if you’re a slow hand, opt for Yukon Golds or white potatoes for any recipe where sliced potatoes are prominently displayed when served.

Another classic approach to preventing browning is to toss the potatoes with grated onion, which test kitchen testing proved. Onions, as it turns out, contain several sulfurous compounds, which not only lend onions their distinct odor, but also act to prevent browning of any cut fruits or vegetables that the onions come into contact with.

Share this post


Link to post
Share on other sites

Call the Chefs at Mannys in Minneapolis and ask them to give you their recipe and procedures. I can't think of any place, (even my own kitchen)where you can get a better Hashbrown.

I can tell you that you should use pre-cooked, shredded potatoes and a ton of clarified butter to cook them like Manny's does. Man, they are good.

Share this post


Link to post
Share on other sites

I have had best luck with precooked potatoes. First boil potatoes (skin on or off, your choice) in salt water. Let them cool in fridge. Then grate and fry in butter and oil. I use more butter than oil. Salt and pepper to taste.

Share this post


Link to post
Share on other sites

I've cooked them with uncooked russetts before, peel and shred and than squeeze all the water you can out of them first, you wouldn't believe how much moisture is locked up in a potato. Fry them up in clarified butter and don't mess with them while they are frying, wait until they are browned real well on the bottom and flip them all in one big mass. Finish them off in the oven.

Share this post


Link to post
Share on other sites

Leechbait is right. I was on a quest to cook the perfect hashbrown for a long time. They were never that good until I started getting the water out. After shredding, dry the heck out of those potatoes. Squeezing them and them drying them using a cloth towel works extremely well. Everything else after that is easy.

Share this post


Link to post
Share on other sites

I'm inching close to making some progress thanks to everyone's help. I don't think I squeezed enough moisture out. I will go with the towel next time, as I don't think paper-towel took out enough. I'm not satisfied yet, but closing in on it. It's a fun journey getting there, though.

Thanks for all the help!

Share this post


Link to post
Share on other sites

To keep the potatoes from turning brown. Place them in water. Bring the water to a boil and then shut off the heat. Leave the potatoes in the water and let it cool to room temp. Chill in fridge. They will be partially cooked and still be firm. The heat stops the enzymes from reacting with the air. Grate them and they will last for days. My first job was preping in a kitchen that did their hashbrowns from scratch.

Share this post


Link to post
Share on other sites

Yup, after one time you learn that paper towels will not do the trick. Nobody wants to use a real cloth towel, but it's the best way to go.

Gizmoguy's solution is a good one too.

Blackjack - I always grate by hand. It takes only a few minutes, about the same amount of time it takes me to find, prep, use, and then clean a food processor or blender. Graders are really easy to clean too!

Share this post


Link to post
Share on other sites

Steam Idaho russet potatoes jacket on. Or boil them. You want the centers cooked just enough that they wont oxidize (turn brown) when shredded. Remember, they keep cooking for a bit before they begin to cool. This is the trick, you don't want to go so far that they get mushy, but you want them far enough. It's something you get a feel for.

Let them cool to room temp. and refridgerate over night. If you don't want skins in your hash browns (I like them) peel them with a paring knife while they're still a little hot.

Shred them on the large holes of a grater.

I like a black steel pan, it's more like a restaurant grill. Clarified butter is good, you can use a little oil with it to raise the smoking point so it doesn't burn so fast. Personally, I use lard. I salt them after they come out of the pan.

At the end of the season, when they've been storing the Russets in cold, the starch changes and they'll brown too fast. Not much can be done about it. IDAHO RUSSETS! Wisconsin russets ain't the same.

Share this post


Link to post
Share on other sites

I made a batch that I was very pleased with. It was using what gizmoguy had said. I did the boil process and had them in the fridge. I was very pleased with the results. Thanks for the input everyone.

Another question: Can a guy prep a bunch, let them cool, and then freeze them? Just curious for those times when you don't have prepped spuds. You know, make up an inventory and then take them out of the freezer the night before.

Share this post


Link to post
Share on other sites

Sure you can freeze them. That is what oreida does. :-) What the correct technique to use is, is another story.

My experience with freezing potatoes is that it has lots of problems. But your milage may vary.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  



  • Posts

    • I just wanted to share some of my experiments with solar power and solar heat on my fish house. It's 8x12 with one 100 watt solar panel and a custom made 4x7 active solar heating panel on the back. It puts out some incredible heat for free, up to 110F. 
    • It's the cooking forum, someone asked about your bedtime eating habits. Not sure how that's not food/ cooking related. You didn't derail nuttin but maybe rundave can enlighten us.
    • After today's drubbing, I fully expect the Goph's to take the Axe and crush Wisconsin's heart next week. Seriously. Why? Because MN teams have a knack for beating the best and losing to the worst.
    • And I didn't mean to derail this thread, somebody asked about my bedtime eating habits. I view message boards like real life conversations, and when do conversations truly stay on topic 100% of the time? And speaking of, seemingly all online forums have seen a decline in participation in the last couple of years, it's not just here at HSO. Can't truly put my finger on the reason why, but it is what it is. The world is continually changing. Sorry that I can't contribute much here in the cooking forum, that's what women are for. LOL Kidding ladies, calm your teats down.
    • I will look into that.  Thank you
    • I keep it on and only fish Upper Red Lake.
      I'm spoiled
    • Sure!     https://lifehacker.com/251638/how-to-make-your-google-calendar-your-pcs-desktop-wallpaper
    • Looking to upgrade.  What are your thoughts on theses units?  Im still using my Fl8 which is at least 15 years old.  Still works great but getting a little noisy.
    • Does anyone know of a program where a person can create a calendar for your home computer?  What I would like for it to do is be your wallpaper and change automatically at the beginning of each month.
    • Nice rig Snowbound.  What do you use to haul it around?
  • Our Sponsors