Quote:
Originally Posted by 4X4
You're destined to fail at making mousse just as I am destined to fail at making hash browns. Yes, hash browns. I'm pretty sure I'm the only person in the universe that fatas up hash browns, but I do it consistently. Making lasagna is a breeze, but putting shredded potatoes in a pan is a recipe for disaster in my kitchen.
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Make sure you use a high starch potato, like russets, when making hash browns. The #1 step here is to
make sure the potatoes are very dry before you add them to the pan. If there is too much moisture the surface starch absorbs the moisture which prevents browning and he potato will absorb the oil giving you a greasy, unappetizing mess.
After you grate the potatoes, dry them fairly thoroughly with a tea towel or paper tower. You can now either form the potatoes into patties or make one big hash brown. Add some butter and oil to a hot pan (butter for flavor and oil to prevent the butter from burning), and add your potato. Season it with your favorite flavors (garlic powder, pepper, chili powder) and don't flip it until the first side is well browned. Flip it, brown the other side, and season with a small pinch of salt when you remove it from the pan. Enjoy!