Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

Hash Browns [Split from Boston]


Home Cooking 29

Hash Browns [Split from Boston]

MC Slim JB | Mar 30, 2009 12:42 PM

[Note: We've split this discussion about homemade hash browns from this thread on the Boston board: - The Chowhound Team]

Verging into Home Cooking talk here, but draining doesn't get grated raw potatoes nearly as dry as squeezing the heck out of them with a ricer. You want them as moisture-free as possible, which makes it much easier to get that golden crust that you want in hash browns. (They also discolor sitting in a strainer: you want them in the pan fast.) Doing good hash browns for my Sunday breakfast has been one of my cooking Grails for years now. I'm almost satisfied with my results.

Want to stay up to date with this post?

Recommended From Chowhound