NetCooks.com
NetCooks
Search
Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
Substitutions
International Links
Message Board
 
Convert


to

=
 

NetCooks.com

Keep on cooking and we will keep the recipes coming!
It is currently Sun Nov 03, 2024 9:24 am

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 1 post ] 
Author Message
 Post subject: Hash Browns
PostPosted: Thu Feb 03, 2005 6:30 pm 
Offline
User avatar

Joined: Wed Jun 23, 2004 2:55 pm
Posts: 56
Location: Washington State
Is there one potato that is better suited for making shredded hashbrowns than the others?

The recipe I follow calls for frying the shredded raw potato in butter with the lid on for 10 minutes, then taking the lid off, salt and pepper, then cook another 15 minutes or so, turning as many times as necessary til they are done. Mine are always crispy after the first 10 minutes, but then turn gooey after I turn them, even though I leave the cover off. I usually use yukon golds, although it seems like I have this problem no matter what type of potato I use.


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 1 post ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 4 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Copyright © 1999-2013 NetCooks.com
All Rights Reserved.
Some Images Copyright © Art Today!

Email Us At:  cooking@netcooks.com

Site Design by: Impressions 1st Consulting

~