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|Author:||Ethnic Hash [ Thu Feb 03, 2005 6:30 pm ]|
|Post subject:||Hash Browns|
Is there one potato that is better suited for making shredded hashbrowns than the others?
The recipe I follow calls for frying the shredded raw potato in butter with the lid on for 10 minutes, then taking the lid off, salt and pepper, then cook another 15 minutes or so, turning as many times as necessary til they are done. Mine are always crispy after the first 10 minutes, but then turn gooey after I turn them, even though I leave the cover off. I usually use yukon golds, although it seems like I have this problem no matter what type of potato I use.
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