How to make fresh BS hash browns?

slovelad

all the BLackatone users out there?

any recomendations for making them fresh? By hand? Or using a slicer?

i have perfected pancakes and bacon... But not hash browns

theyolksonyou

I haven't tried fresh, but the frozen you have to leave them alone for what seems like way too long. Always feel like I'm going to burn them. 

I I would think with fresh there's going to be a lot of moisture. Maybe press between some paper towels to get as dry as possible?

blasting

@slovelad   I've tried them loose, and recently I've tried them pressed.

I've had best resuts when using more oil that I thought I should, and as @theyolksonyou  said, I leave them alone longer than my gut tells me.

I still can't replicate Denny's style hash browns, so I'll be watching other responses.

Focker

Fresh shredded Russets are my preference, mostly due to the crispy texture added.  Get rid of excess water with a cheesecloth and wooden spoon, twisting to squeeze.   A par-cook for a couple of minutes in the microwave helps too. 

fishlessman

ive had to make rappie pie before but its the same process. grate potato in a cheese grater, rinse well, stuff in an old sock and tie off, use the spin cycle in the washer to dry them a bit assemble rappie pie or put them in grease to fry.   after you dry them, nuke them a few minutes before frying, they cook alot faster.  what i like better though is pioneer woman smashed potatoes fried, you want the tiny new potatoes skin on, boil them and refrigerate. when needed pop them flat in the palm of your hand and drop in oil, when crisp, remove and salt them. these are great camping, goes with eggs and can be used in a fish fry

Focker

Yes, crash hots are the bomb too.  But might not work on a griddle vs a sheet pan in the egg or oven. 

fishlessman

on the blacksone, baked whole potatoe chilled, sliced 1/4 inch thick and tossed on some bacon grease til crisp and brown, no need for shredded

Focker

The Maid-Rite a block down from my house makes the best damn HBs, hard to beat with overeasy eggs and applewood smoked bacon and toast......best eats. 

fishlessman

if your in new england, this is hash browns, you only see the shredded stuff in chains. if you add beets to it, its red flannel hash

Focker

We call that Hot German Potato Salad. 

tarheelmatt

Never made fresh ones, but I get better results when I thaw the frozen ones first before throwing on the Blackstone.  Using them frozen I just cannot get the look, feel, and taste I want either.  

Focker

Tried sweet potatoes in the Griswold WI once from a Paleo cookbook.....a train wreck. 

GATraveller

Use these......they are seriously as good as fresh.

slovelad

Thinking about trying some hash from red potatoes on Wednesday morning, I will post some pics on how that goes

fishlessman

Focker said:

We call that Hot German Potato Salad. 

this one has potatoes beets parsnip carrot turnip, and corned beef the trick is to crisp burn the bottom, dont go flipping it once it starts to set up

jimithing

Bought some shredded potatoes in a bag last Friday to try hash browns.  They were never frozen.  I cooked some bacon first and tried throwing down the hash browns straight into the bacon grease.  I could tell pretty quickly I didn't have enough grease so I drizzled a little vegetable oil on top.  It did help but I think it would have been better if it was there while the potatoes were still cold.

Look forward to reading other people's experiences as well.  Would love to replicate the Ihop or Denny's texture.  There's no way they shred fresh potatoes at the restaurant.  Probably just way more oil than everyone here is using.

Hotch

This is one item I have not mastered as of yet. The issue is the water in the potatoes. As they cook they release the moisture/steam and prolong the cooking time.

So the more water you can remove the better the hash browns. My next try will be to thaw frozen in an open bowl in the fridge for a day or two. Stirring them a few times.

Similar to drying chicken parts.

SmokeyPitt

I haven't nailed hash browns either.  I tried fresh once and it was a mushy mess.  As others noted you need to get the moisture out.  I have experienced first hand if you do not do this, they will suck.  Next time I try these I'm going for this technique.  Basically squeeze out moisture, par-cook them in the microwave, then fry them. 

http://www.seriouseats.com/recipes/2014/06/shredded-hash-browns-recipe.html

GATraveller

Hotch said:

This is one item I have not mastered as of yet. The issue is the water in the potatoes. As they cook they release the moisture/steam and prolong the cooking time.

So the more water you can remove the better the hash browns. My next try will be to thaw frozen in an open bowl in the fridge for a day or two. Stirring them a few times.

Similar to drying chicken parts.

I'm dead serious with these.  They are dehydrated and all you do is add water and let sit for 5 mins.  Then place in pan.....they crisp up perfectly in a short amount of time and have great flavor.  Just like in a restaurant.  Give it a shot - you won't be disappointed.  

blasting

GATraveller said:

Hotch said:

This is one item I have not mastered as of yet. The issue is the water in the potatoes. As they cook they release the moisture/steam and prolong the cooking time.

So the more water you can remove the better the hash browns. My next try will be to thaw frozen in an open bowl in the fridge for a day or two. Stirring them a few times.

Similar to drying chicken parts.

I'm dead serious with these.  They are dehydrated and all you do is add water and let sit for 5 mins.  Then place in pan.....they crisp up perfectly in a short amount of time and have great flavor.  Just like in a restaurant.  Give it a shot - you won't be disappointed.  

I've seen the dehydrated ones at Costco - different brand but same concept and packaging.  I think I'll give them a try, thanks.

Thatgrimguy

This all helps. But the real key is ringing out hte potatoes. leaving them out to dry for a half hour then wringing them again.  I have only made great hashbrowns once and it was more work than it was worth.

smbishop

blasting said:

GATraveller said:

Hotch said:

This is one item I have not mastered as of yet. The issue is the water in the potatoes. As they cook they release the moisture/steam and prolong the cooking time.

So the more water you can remove the better the hash browns. My next try will be to thaw frozen in an open bowl in the fridge for a day or two. Stirring them a few times.

Similar to drying chicken parts.

I'm dead serious with these.  They are dehydrated and all you do is add water and let sit for 5 mins.  Then place in pan.....they crisp up perfectly in a short amount of time and have great flavor.  Just like in a restaurant.  Give it a shot - you won't be disappointed.  

I've seen the dehydrated ones at Costco - different brand but same concept and packaging.  I think I'll give them a try, thanks.

I bought a pack of the ones from Costco, they turned out great!  Very easy while camping as well..

tarheelmatt

We need an insider that works for Waffle House.

Hotch

I have the ones from Costco. They were Ok at best. But still took to long and hard to make them stick together and crunchy.

I think we need to defer to @NPHuskerFL . Blake sounds like we need to get the skinny from the Flat Top Master, your son. How about it?

tarheelmatt

Hotch said:

I have the ones from Costco. They were Ok at best. But still took to long and hard to make them stick together and crunchy.

I think we need to defer to @NPHuskerFL . Blake sounds like we need to get the skinny from the Flat Top Master, your son. How about it?

Oh yeah,  that's right.  

A Huddle House insider will work too!

NewNashEgg

Waffle House uses the dehydrated form mentioned above.  I don't work there but I've been drunk there enough times and observed them making the next batch. 

I've had success dicing russet potatoes and then microwaving them in a single layer (or as single as possible) to allow the moisture to steam away.  I then just fry them in bacon grease.  This gives the fluffy interior and crispy exterior that I like.  These are more like southern homestyle potatoes, so I'm not sure what your looking for in hashbrown style. 

Focker

Thanks @Hotch for input on the dehydrated HJs.  Didn't know how the flavor would hold up.  Even the shredded frozen ones are bland.  Peeps also think the Bisquick shake and bake pancakes are the greatest thing since sliced bread.   

Hotch

@Focker They are potatoes, they need heavy seasoning. Next time I do them I will use Gee. Being clarified butter you can put some in a small bowl, warm it a little, load it up with a good rub. Let it sit for a day or so.

I use @EggObsessed 's It's My Rub Power Blend in a lot of oil based stuff. My Not so White Salsa, mostly miracle whip and my Its my Rub Nuts. 

It is mostly oil soluble and will partake flavors into Gee. Then use that Gee to cook the starch.

NPHuskerFL

@Hotch I'll ask @HuddleHouseCook to chime in

NPHuskerFL

At home....Other than using commercial derived dehydrated. We make use of our spiralizer and/or cheese grater on the larger holes. Oil in a hot pan or flattop and seasoning of choice.  

slovelad

Well here it is... I just shredded up 3 small red potatoes.

i rung them out 2 times with thick paper towels.

then I flattened them out and nuked them for 2 minutes.

they came out pretty dry and sticky. So I used my egg molds for making them round.

i will throw them on the BLACKSTONE in the morning and post pictures.