Help me make awesome hash browned potatoes again!
March 8, 2014 1:11 PM Subscribe
Many years ago as a bachelor I used to make great hash browned potatoes (hash browns).
All I can remember is that I used to par-boil them first, then put them in the fridge. The next day, or several days later I would then shred them with a cheese grater, right into the cast iron skillet, which already had hot oil in it, and fry up some great eating.
posted by Rad_Boy to Food & Drink (15 answers total) 26 users marked this as a favorite
Now, years of marriage have made me a horrible cook, but I am trying to replicate my hash browns. I have tried par-cooking them in the microwave and just starting out with raw potatoes. Either way, when I shred them, they seem a lot wetter and goopier than I remember from before. I used plan old russet potatoes but I can't remember if I boiled them or used the (conventional) oven (no microwaves back then) to pre-cook them. In any case, they came out better than they do now. Further, they were not grated, washed and dried which I see commonly recommended now.
If you could share your secrets to getting them in a dryer, better looking state just before adding them to the skillet, maybe I can savor my old potatoes again.