More Than You Ever Wanted To Know About Hash

* Exported from MasterCook *

MORE THAN YOU EVER WANTED TO KNOW ABOUT HASH

Recipe By :
Serving Size : 99 Preparation Time :0:00
Categories : Breakfast Side Dish
Info/Tips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Potatoes
Butter/margarine,oil

Hmmm... After years of experimenting (read: Whoops!),
I think I can safely give you an idea on how to come
up with *good* Hash Browns.

I'm going to start with raw potatoes. They make the
best HBs. Diners and real "cook-it-on-site"
restaurants do it this way. Peel and prep the spuds
however you like for the final product. ie. Hash
Browns will be diced, Home Fries can be sliced as thin
as potato chips. Grated ones I have seen with many
names, but the most common was Latkes <G>. (The names
are not really important, pick the *type* you like.
The name can vary from cook to cook.)

Next for the real diner type spud, parboil them THE
NIGHT BEFORE! They should be dropped into rapidly
boiling water, then returned to a boil. By the time
the water has gotten back to a "rolling" boil, they
should be done. Stir 'em a couple times and test one
or two. The "crunch" of fresh spuds should be all
gone, but they can't be mushy. Then, drain them
completely and run COLD water over them until they are
no longer warm. If you fail to do this, the internal
heat of the spuds will continue to cook them. You want
to do that yourself, in the skillet.

NOTE: If using grated or very thinly sliced potatoes,
drain and rinse before the water returns to a full
boil. These cook *very* quickly.

Now, after you've cooled everything down under the
faucet, drain, and store in a sealed container in the
fridge. Refrigerate overnight.

Next morning, pull out the amount of spuds you'll
need, about 1 medium potato per person. (Or 1 large
handful) Then, pre-heat a skillet or griddle until a
drop of water "dances". Add your butter/margarine/oil.
The amount is up to you and the quantity you're
cooking. You will need enough to lightly coat all the
spuds. Keep your heat around a "medium" temp.
Remember, grills in diners are at a constant temp all
day long. You need even heat for best results. Do not
use a "Shedd-spread" type whipped butter substitute.
They don't fry well.

Type of pan? Use heavy cast-iron or aluminum. You are
going to be dropping cold spuds into hot oil and thin
pans will cool off rapidly, requiring extra cooking
time to re-heat the pan.

Drop the spuds into the oil and flip constantly until
all of them are coated with b/m/o. Press down to
ensure even heating and place a flat pot lid over the
potatoes until they are ready to turn the first time.
Brown to your desired preference. Turn once and when
browned on the other side, use your spatula to break
them loose from the pan and slide onto a serving
plate. Enjoy.

(If using frozen spuds, such as Ore-Ida, thaw them
first. They are already partially cooked and will give
you "crisp on the outside, mush on the inside" if used
frozen rock-solid)

Now, aren't you sorry you asked? <BG>



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