Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potatoes for Hash Browns ( How to Parboil ) Recipe
    Lost? Site Map

    Potatoes for Hash Browns ( How to Parboil )

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    AuntWoofieWoof's Note:

    I used to go to a tavern for breakfast on the weekends from time to time. The cook there made the best hasbrown potatoes. She finally told me what the secret is to having good hashbrowns. You need to partially cook the potatoes first. Raw potatoes have a tendency to absorb the grease and stick together. Any kind of potato can be used but I prefer the Yukon Golds or red potatoes. You can use these in my Homemade Hash Browns recipe.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    potatoes

    Units: US | Metric

    Directions:

    1. 1
      Put the potatoes in a large pan.
    2. 2
      Cover with cold water.
    3. 3
      Bring water to a boil over high heat.
    4. 4
      As soon as the water starts to boil, turn the heat off but keep the pan on the burner.
    5. 5
      Let the pan of potatoes stand on the burner for about 5 minutes,depending on the size of the potatoes.
    6. 6
      Larger potatoes may need more standing time.
    7. 7
      Drain all of the water from the pan.
    8. 8
      Allow potatoes to cool enough to handle.
    9. 9
      Store the potatoes in a bowl in refrigerator until ready to use.
    10. 10
      Storing the potatoes in a plastic bag tends to make them "sweat" and softens them, which could cause them to go bad sooner(that has been my experience in the past.).
    11. 11
      If you do store them in a plastic bag, use them within a day or two to ensure freshness.
    12. 12
      Use the potatoes for hashbrowns or fried potatoes.

    Ratings & Reviews:

    • on February 08, 2011

      55

      This makes some excellent hashbrowns! Up until now, I was only able to make gray, shiny, slimy piles of starch that were supposed to be hashbrowns. Now that I found this recipe, I can make restaurant quality spuds! I found that they turned out even better after being in the refrigerator for a bit so they are really cold--they don't stick together at all that way. These remind me of Simply Potatoes hashbrowns, and the best part about all of this is that I can't get those where I live in Puerto Rico. Now I can make all of those recipes that call for them! Enough raving already--great recipe and thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2012

      45

      I tried making my hashbrowns this way they came out alright but I went back to the way I saw them maid about 15 years ago on tv instead of pre boiling the potatoes you pill them from the raw stage lay out some cheese cloth on a plate place your grader over the cloth and grade the potato onto the cloth when all the potato is graded you wrap up the cloth and squeeze all the liquid out of the potato and then they will be ready to fry, to me this way they taste a lot better then pre boiling.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2009

      55

      This worked really well and was really easy. Since I was really hungry and too impatient to wait for the potato to cool, I took a tip I learned from making hard boiled eggs and re-filled the pot with cold water after cooking to cool the potato more quickly. It only took about two minutes to cool that way. I was surprised at how easy it was the peel and grate the parboiled potato, and my hash browns came out better than ever! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)

    Advertisement

    Nutritional Facts for Potatoes for Hash Browns ( How to Parboil )

    Serving Size: 1 (680 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 118.3
     
    Calories from Fat 1
    64%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 5.4 mg
    0%
    Total Carbohydrate 27.3 g
    9%
    Dietary Fiber 2.4 g
    9%
    Sugars 1.1 g
    4%
    Protein 2.5 g
    5%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes