*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 99   Preparation Time :0:00
 Categories    : Breakfast                        Side Dish
   Amount  Measure       Ingredient -- Preparation Method
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   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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