February 04, 2014
I cook up a bag at a time, which is four servings for me. The bags are usually frozen solid, but I finally figured out that putting the entire unopen bag into the microwave for a minute breaks it up without fully melting the potatoes.
So I melt a quarter stick of butter in my fry pan, and then pour all the potatoes in:
And then I liberally salt it.
I use the timer in my phone and get up to turn them every 3 minutes. Initially the stove is set to medium heat (to melt the butter) but after I put in the potatoes I raise it to between medium-high and high.
They cook down nicely and brown up:
This batch is done. Now to put them in a refrigerator box:
And here's my favorite breakfast:
Three extra-large eggs scrambled, a quarter of a bag of hashbrowns, and a chocolate chip muffin. Yum! That's usually enough to get me through to dinner.
Posted by: Pete Zaitcev at February 05, 2014 08:15 AM (RqRa5)
Posted by: RickC at February 05, 2014 10:20 AM (swpgw)
No, that's about accurate. If you keep cooking them, they start burning. Also, the texture changes, for the worse IMHO. (And since I'm the guy eating them, it's my decision.)
I've tried experimenting with different amounts of cooking, and on this particular batch I tried a shorter cooking time.
Posted by: Steven Den Beste at February 05, 2014 11:36 AM (+rSRq)
Forget that bread maker I never use, I want a hash browns maker, to have them ready when I wake on work days, instead of just on weekends. That's an appliance I'd buy in a heartbeat.
Posted by: Brett Bellmore at February 05, 2014 02:18 PM (HGNzm)
How do you get your scrambled eggs like that? I either end up too runny or overdone.
Also, do the hash browns stay somewhat crispy that way?
Posted by: Tom Tjarks at February 05, 2014 02:29 PM (T5fuR)
Brett, what I found was that I could make a big batch of hash browns and microwave a small part when I wanted to eat them.
Tom, I don't know how to answer your question about the eggs. Part of it is to get the heat setting right. If it's low then they cook slowly and you can get them off the stove before they turn to rubber. If they're runny, you need to keep cooking. Anyway, after long experience I've learned how to set my stove properly.
Also, stir constantly as long as they're in the pan.
The hash browns are not crispy, nor do I want them to be. That's probably possible if I let them cook longer, but when you do that the shreds break down and it's like having mashed potatoes with a crust.
Posted by: Steven Den Beste at February 05, 2014 02:42 PM (+rSRq)
Posted by: Steven Den Beste at February 05, 2014 02:43 PM (+rSRq)
Wonder if there'd be enough of a market for a corned beef hash machine, to justify developing one? Probably not.
Posted by: Brett Bellmore at February 05, 2014 04:13 PM (HGNzm)
Posted by: Siergen at February 05, 2014 04:24 PM (c2+vA)
Posted by: Steven Den Beste at February 05, 2014 04:47 PM (+rSRq)
Posted by: benzeen at February 05, 2014 08:49 PM (w1Fue)
Enclose all spoilers in spoiler tags:
[spoiler]your spoiler here[/spoiler]
Spoilers which are not properly tagged will be ruthlessly deleted on sight.
Also, I hate unsolicited suggestions and advice. (Even when you think you're being funny.)
At Chizumatic, we take pride in being incomplete, incorrect, inconsistent, and unfair. We do all of them deliberately.
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