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Road-testing: Hashbrowns

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Last weekend, I decided to road-test the hashbrowns recipe from Elise.com:

Cooking hashbrowns

Here are the results:

Start with fresh potatoes (or fresh from your fridge!):

Fresh potatoes, yay!

Use the shredding disc for your Cuisinart if you have one. It’s so much faster, plus the potatoes shred evenly (just cut potatoes into small pieces to feed through the food tube):

Cuisinart Shredding Disc

Follow Elise’s recipe and voila, perfect hashbrowns:

Perfect hashbrowns!
**Important Note**: I don’t own a potato ricer, recommended by Elise, but I can definitely say that this tool would make a difference. I used paper towels to squeeze out much of the water but the hashbrowns were still on the gluey side (although we were starving so they still tasted delicious).


Posted in Cooking techniques, Recipes on March 29th, 2007

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One Response to “Road-testing: Hashbrowns”

  1. DaveP Says:
    March 30th, 2007 at 9:52 pm

    I love hash browns! A bit of salt and pepper sprinkled on and then dipped into mayo, they make a great (but rather unhealthy) breakfast ;)

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What's for dinner? Better yet, who has a good recipe for a favorite dish? Coaching Cooking provides recipes, cooking techniques, and foodie stories by someone who cares about food and about eating well. Expect to find information on delicious dishes and intriguing information about the world of cuisine including food trends, unusual ingredients, and fresh cooking ideas. Find inspiration for the next delectable feast!

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