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!
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.
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!
I've been trying for close to 20 years to make hash browns that aren't mushy, greasy, gray, etc., I could go on forever. After yesterday's failed attempt my husband asked that I not make hash browns from scratch again. I remembered seeing this recipe from a previous search and looked for it again. I will say that the secret is to cook your potatoes the night before. These were almost restaurant quality hash browns. I think the only mistake I made was not using more oil to fry them a nice golden brown.Thanks AuntWoofieWoof. This is the recipe I have been searching for, literally for years.
Thank you, thank you, thank you! For the first time EVER, I made not just edible, but delicious hashbrowns! Mine have always either been undercooked or mushy until I tried your method. Thank you so much for sharing!
It is the small hints and tips like this one that I really enjoy about zaar. I've now got a head start on a couple of breakfastes. Thanks.
This is a good tip for making hash browns or home fries. I liked the convenience of having the potatoes partially cooked and ready to use. I made sure the potatoes were completely dry before frying so that they browned well and became crispy. Yum! Thanks, Auntie.
These made the best home fries! I used your Homemade Hash Browns. I par-boiled 5 large Yukon gold potatoes. I let them sit in the boiling water for about 10 minutes because of their size. I think I'd let them sit longer if I planned on cooking them diced (which I did). I think they would have been just right for shredded. Thank you for a great tip for successfully making home-fries and hash-browns!
I won't rate it until I put it to the hash brown test, but I will comment that I used this recipe for making potato pancakes! I parboiled 10 russets... they sat in the pan 10 minutes after coming to a full boil. After they cooled off, I shredded them for the pancakes, and the pancakes were better than ever! Thank you AuntWoofieWoof!
This is a great method for many types of potato dishes before you cook them. No burnt outsides with raw potato taste insides. If I don't have the time I have found that sticking them in the microwave for about 3 to 5 minutes (depending on how many taters you are using) works well too! Thanks for posting Woof.