The Good Home Cookbook (Collectors Press, Fall 2006) is a landmark cookbook that compiles tried and true American favorite recipes. Key to the book's success is the more than 1,000 people currently participating in the first ever national public recipe testing campaign.

Wednesday, September 14, 2005

Hash Browns--simple is better

When we were searching for THE classic hashbrown recipe, we found some that parboiled the potatoes first, then shredded them. We found this to be an unecessary step and the results were not as satisfying than when we simply grated them raw. Some recipes called for rincing the potatoes after grating, but we found that it removed all of the valuable binding starch and potato flavor. Here's the recipe that we landed upon for the book.

Hash Browns
Hash browns are generally finer in texture than home fries, and they are cooked long enough to form a crust on both sides. The insides are tender and moist.

Serves 4

3 medium baking potatoes, peeled and shredded
3 tablespoons vegetable oil
Salt and pepper

1. Using a large spoon or your hands, toss potatoes in a medium bowl with salt and pepper to taste.
2. Heat the oil in a large, heavy skillet over medium-high heat. Add the potatoes by handfuls, about 1/3 to 1/2 cup. Flatten with a spatula and cook until golden, about 5 to 7 minutes.
3. Flip the hash browns over and reduce the heat to medium and cook them until browned on the bottom, another 5 to 7 minutes. Serve hot.


Anonymous Anonymous said...

I,ve tried them here in Rotterdam, the Netherlands. They are wicked good!!

11:13 AM

Anonymous Denise said...

Thanks so much, we cooked these up for kids at school in Australia - so easy and brilliant. Denise

4:24 AM

Anonymous Anonymous said...

i just tried them this morning in pittsburgh, pa and i thought that they were wonderful i cut my thumb on the slicer but it was well worth it. sarah

11:27 AM

Anonymous Anonymous said...

Dinner in Flores Guatemala. Yum yum!

4:39 PM


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