The Weekend: Making Perfect Hashbrowns
One breakfast dish that my dad insists on when we’re dining out is hashbrowns. And these hashbrowns have to be crispy throughout and soft underneath this crispy perfection. I still haven’t had time to try out the hashbrowns recipe, but my hope is that this weekend I will finally have a chance to use the russets that have been crashing in my fridge since last month.
One tip that I have noticed in many of the recipes includes cooking the shredded potatoes right away. Potatoes that are left exposed to air too long often turn into a great Halloween experiment (black, purple, gray and a bit mushy). I’ve noticed that putting them in a bowl of cold, ice water helps to stave off the monstrous look. Or you could just cook them right after you grate the potatoes.
Here are a few recipes to get started:
These hash browns by Elise look picture perfect!
Another simple recipe that just might hit the spot!
For those of you who loved diced potatoes, here’s one from Sara Moulton of Food Network fame.
A microwave version kicked up with a little cheese and tomatoes by Mr. Breakfast.
April 9th, 2007 at 4:53 am
cool blog!