Any good crispy hash brown recipes!
Announcement
Collapse
No announcement yet.
Hash browns
Collapse
X
-
Put some paper towels on a dinner plate.
Heat a cast big cast iron skillet, put some bacon grease in it, until it melts and gets hot.
Grate the potatoes on to the plate. Cover with more paper towels and put a heavy pot on top to squash it down to dry up as much liquid as possible. Change the paper towels out a time or two to get rid of all the liquid.
Microwave the plate of potatoes for a minute or two until the whole pile is steaming.
Crank up the heat on the skillet to make the grease start to smoke.
Dump the potatoes into the hot cast iron skillet. Mash it down a little, salt it a bunch, then don't touch it for a while.
Check the browning on the bottom after a few minutes.
When it has a good brown crust on it, use two spatulas and flip it.
Add more grease if it looks too dry.
When the edges are super crispy but not burned and the center is pure white and fluffy dry, not gray, wet, and soggy, the hash browns are done. Eat then immediately.
Comment
-
Originally posted by banzai View PostPut some paper towels on a dinner plate.
Heat a cast big cast iron skillet, put some bacon grease in it, until it melts and gets hot.
Grate the potatoes on to the plate. Cover with more paper towels and put a heavy pot on top to squash it down to dry up as much liquid as possible. Change the paper towels out a time or two to get rid of all the liquid.
Microwave the plate of potatoes for a minute or two until the whole pile is steaming.
Crank up the heat on the skillet to make the grease start to smoke.
Dump the potatoes into the hot cast iron skillet. Mash it down a little, salt it a bunch, then don't touch it for a while.
Check the browning on the bottom after a few minutes.
When it has a good brown crust on it, use two spatulas and flip it.
Add more grease if it looks too dry.
When the edges are super crispy but not burned and the center is pure white and fluffy dry, not gray, wet, and soggy, the hash browns are done. Eat then immediately.
Comment
-
Originally posted by banzai View PostPut some paper towels on a dinner plate.
Heat a cast big cast iron skillet, put some bacon grease in it, until it melts and gets hot.
Grate the potatoes on to the plate. Cover with more paper towels and put a heavy pot on top to squash it down to dry up as much liquid as possible. Change the paper towels out a time or two to get rid of all the liquid.
Microwave the plate of potatoes for a minute or two until the whole pile is steaming.
Crank up the heat on the skillet to make the grease start to smoke.
Dump the potatoes into the hot cast iron skillet. Mash it down a little, salt it a bunch, then don't touch it for a while.
Check the browning on the bottom after a few minutes.
When it has a good brown crust on it, use two spatulas and flip it.
Add more grease if it looks too dry.
When the edges are super crispy but not burned and the center is pure white and fluffy dry, not gray, wet, and soggy, the hash browns are done. Eat then immediately.
Comment
-
I have by no means perfected grated hash browns but I've got them now to where I only need some minor adjustments. I will have to try the baked potato.
I grate my potatoes on to a plate. Take out a handful and rinse the grated potatoes in cold water and then squeeze all the water out. Repeat until all the potatoes have been processed. Then butter and bacon grease in a hot skillet. Add the hashbrowns, salt, peper, etc. and with a spatula mash them down flat. Cook until the desired level of crisp; flip and repeat. I rarely flip once. I usually flip to soon and have to flip 2 or 3 times to get them where I like them.
Comment
Comment