Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

May 2019

Potato Recipes

White Cake Recipes

White Cake with Sticky Brownie Base

White Cake with Sticky Brownie Base Recipe
BROWNIE BASE: 50 g unsalted butter plus e tra for greas 75 g caster sugar 40 g dark muscovado s...

read more

More Than You Ever Wanted To Know About Hash Recipe

More Than You Ever Wanted To Know About Hash recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print More Than You Ever Wanted To Know About Hash recipe  PDF


Potatoes Butter/margarine,oil
Hmmm... After years of e perimenting (read: Whoops), I think I can safely give you an idea on how to come up with good Hash Browns. I'm going to start with raw potatoes. They make the best HBs. Diners and real cook it on site restaurants do it this way. Peel and prep the spuds however you like for the final product. ie. Hash Browns will be diced, Home Fries can be sliced as thin as potato chips. Grated ones I have seen with many names, but the most common was Latkes and lt G and gt . (The names are not really important, pick the type you like. The name can vary from cook to cook.) Ne t for the real diner type spud, parboil them THE NIGHT BEFORE They should be dropped into rapidly boiling water, then returned to a boil. By the time the water has gotten back to a rolling boil, they should be done. Stir 'em a couple times and test one or two. The crunch of fresh spuds should be all gone, but they can't be mushy. Then, drain them completely and run COLD water over them until they are no longer warm. If you fail to do this, the internal heat of the spuds will continue to cook them. You want to do that yourself, in the skillet. NOTE: If using grated or very thinly sliced potatoes, drain and rinse before the water returns to a full boil. These cook very quickly. Now, after you've cooled everything down under the faucet, drain, and store in a sealed container in the fridge. Refrigerate overnight. Ne t morning, pull out the amount of spuds you'll need, about 1 medium potato per person. (Or 1 large handful) Then, pre heat a skillet or griddle until a drop of water dances . Add your butter/margarine/oil. The amount is up to you and the quantity you're cooking. You will need enough to lightly coat all the spuds. Keep your heat around a medium temp. Remember, grills in diners are at a constant temp all day long. You need even heat for best results. Do not use a Shedd spread type whipped butter substitute. They don't fry well. Type of pan Use heavy cast iron or aluminum. You are going to be dropping cold spuds into hot oil and thin pans will cool off rapidly, requiring e tra cooking time to re heat the pan. Drop the spuds into the oil and flip constantly until all of them are coated with b/m/o. Press down to ensure even heating and place a flat pot lid over the potatoes until they are ready to turn the first time. Brown to your desired preference. Turn once and when browned on the other side, use your spatula to break them loose from the pan and slide onto a serving plate. Enjoy. (If using frozen spuds, such as Ore Ida, thaw them first. They are already partially cooked and will give you crisp on the outside, mush on the inside if used frozen rock solid) Now, aren't you sorry you asked and lt BG and gt

More Than You Ever Wanted To Know About Hash recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
897 people have voted
Last Reviewed on 2019-05-20



Monday, May 20 2019 Download & Print More Than You Ever Wanted To Know About Hash recipe  PDF   Potato recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Spaghetti Martini

New Cooking Recipes

Crudites with Vomit Vinaigrette
Crudites with Vomit Vinaigrette Recipe


Cherry tomatoes Carrots peeled Zucchini Celery stalks Radishes Mushroom caps 2 c Cottage cheese 1 Onion soup mi 1/4 c Milk Yellow food coloring Recipe by: Creepy Cuisine, Lucy Munroe Rinse the vegetables in warm water, e cept the mushroom caps. Wipe those gently with a damp paper towel. Then slice the carrots, zucchini and celery into thin sticks. The cherry tomatoes can be served whole, but you may want to remove any green stems. The radishes and mushrooms can be halved or served whole. If you are not serving right away, put the vegetables in a plastic bag and store them in...

Cooking Magazines: Easy Soup Recipes » May 2019   Easy Soup recipes RSS   Thumsb up

Dish Of The Day

Polish Cheesecake

Polish Cheesecake Recipe
CRUST 1 Shortbread See Recipe 23 ...
read more

Category: » Cake Recipes

View more dishes

>