Pommes de Terre pour le Petit Dejeuner
"Old-fashioned home fries / hash browns a la local diner"
- Ready In:
- 8hrs 15mins
- Ingredients:
- 2
- Serves:
-
4
ingredients
- potato, raw
- bacon grease
directions
- Peel and prepare the spuds however you like for the final product, ie diced, sliced as thin as potato chips, or grated.
- Next, for the real old-fashioned diner-type spud, parboil them THE NIGHT BEFORE!
- They should be dropped into rapidly boiling water, and then returned to a boil- by the time the water has returned to a"rolling" boil, they should be done.
- Stir them a couple times and taste-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).
- NOTE: If using grated or very thinly sliced potatoes, drain and rinse them before the water returns to a full boil, because they will cook very quickly.
- Store the drained, parboiled spuds in a sealed container in the fridge and refrigerate overnight.
- Next morning, pull out the amount of spuds you'll need- about 1 medium potato or 1 large handful per person.
- Then, pre-heat a skillet or griddle until a drop of water"dances".
- Add your bacon grease- the amount is up to you and the quantity you're cooking- you will need enough to lightly coat all the spuds.
- Keep the cooking heat around a medium temperature- grills in diners are kept at a constant temperature all day long, and you need even heat for best results.
- Use a heavy cast-iron or aluminum pan or griddle- you are going to be dropping cold spuds into hot grease and thin pans will cool off rapidly, requiring extra cooking time to re-heat the pan.
- Drop the spuds into the grease and flip them constantly until they are all coated with grease.
- 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 them to your desired preference.
- Turn them once and, when they are browned on the other side, use your spatula to break them loose from the pan and slide onto a serving plate.
- Enjoy.
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Reviews
-
I can't help myself! Anything cooked in bacon grease just tastes soooooo much better. Thank you so much for sharing this recipe. It's like eating in a really good family "greasy spoon" diner! Thank you, thank you, thank you! -
Mille, Thanks for the directions on how to cook these. It brought back so many memories from my childhood. Delicious! -
mmmmmmmmmm potatoes and grease mmmmm -
"Hash Browns" Love them with eggs and all breakfast meats. This recipe works so well that I will use it often...
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
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Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
