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I just can't make hashbrowns turn out. Either they burn or never get done. Maybe I am suppose to use more oil. All I do is put a little oil in the pan; enough to give a light coat. Maybe that's the problem. Drown the potatoes in oil? But I hate to do that because I don't want all that cholesterol in me.
I just can't make hashbrowns turn out. Either they burn or never get done. Maybe I am suppose to use more oil. All I do is put a little oil in the pan; enough to give a light coat. Maybe that's the problem. Drown the potatoes in oil? But I hate to do that because I don't want all that cholesterol in me.
Do you get the water out of the potatoes before cooking?
That's the secret to perfect rösti, so I'm sure it's important for hash browns. I squeeze the shredded potatoes and they release an amazing amount of water.
Drown the potatoes in oil? But I hate to do that because I don't want all that cholesterol in me.
Uh what?
Reading this probably means that you are a novice cook (nothing wrong with that) but given that you haven't provided any details (method, temperature, quantities of potatoes and oil) means that you might do well to stick to a recipe, make it successfully once and then tweak as needed.
Reading this probably means that you are a novice cook (nothing wrong with that) but given that you haven't provided any details (method, temperature, quantities of potatoes and oil) means that you might do well to stick to a recipe, make it successfully once and then tweak as needed.
Making hashbrowns is more work than I'm looking for in the morning. Instead, I cut red or yellow potatoes into bite-sized pieces, toss them in just enough olive oil to coat, salt, rosemary, and pepper, and roast them in a preheated 375-degree oven for 35-40 minutes (time depends on desired degree of doneness). I use an enameled cast iron roasting pan and parchment paper (essential if you don't want your potatoes to stick). I make enough for one person. If you're making more, they might need to cook a bit longer.
To prep: peel raw russet potatoes; shred potatoes with a cheese grater (through medium holes) into a bowl of cold water (to remove starch)-- don't just rinse them under the water faucet; drain bowl of water and put wet shredded potatoes onto triple thick layers of paper towels on a plate; gently, but firmly, press down on shredded potatoes between three more layers of paper towels to remove water; remove shredded potatoes from sopping wet paper towels and put into a dry bowl and microwave on medium heat for two minutes; without microwave, put potatoes onto paper towels and put them covered with more paper towels in the refrigerator until ready to cook.
To cook: heat frying pan (or griddle) to medium heat; add just enough vegetable oil to cover bottom of pan, and allow oil to heat up; remove shredded potatoes from refrigerator and lay them flat in the oil; add salt and pepper; cook for ten minutes without touching them until browned, then turn over potatoes, and cook for another ten minutes.
Eat.
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