Home Cooking 4

Home made hashbrowns

SteveLassila | Aug 20, 201109:12 AM

What I been liking is take a raw potato and peal it. If it's for more than one person you are cooking for then you need 2 potatoes. Shred the potatoes in a pan. Add water to cover the potatoes and boil on medium high heat for about 8 to 10 minutes, or just when the shreds turn limp.

Drain the shreds in a strainer and fluff them out the best you can over some paper toweling and dry them up some.

Take the Old Fashioned Black Cast Iron Skillet and spread some butter on bottom around to season it,

Now what I like best when I make mine is to add some shreds to the bottom of the pan just enough to cover the bottom, then I add some garlic salt and pepper. Not a lot. Then I sprinkle on some chopped onions. Now add the rest of the shreds.

Add a good pat of butter on the top of the shreds. Put the glass round Slow cooker cover or Fryer cover over the potatoes on between medium low heat and medium. Closer to medium low heat.

Let cook for about 15-20 minutes, depending on how much potatoes you have. More, much longer, or until the bottom has a good brown Crisp bottom to it.

NOW,,, Take and salt and pepper the top lightly of the browns and scrape the sites inward some with a stainless steel spatula, and carefully unstick the bottom where the browns slide around some. and

Take a small or medium side plate, put it upside down over the browns. Holding the plate with one hand and the pan with the other, then flip upside down. Put pan back on the stove and slide browns off of the plate back into pan and brown the other side on a little higher heat and cook another 10 minutes.

Yes the cooking temperature is low for most people, but the potatoes will brown up and the slower cooking at a lower heat makes much more flavor.


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