I've tried a variety of hash browns, all being slightly different from the
east coast to the west coast of the US. The hash browns you buy already made
here in the UK are very poor in comparison and contain mainly potato, and
perhaps a little onion if lucky!
Are there any spices used in the US style hash browns, perhaps paprika or
cumin??
Any recipes and tips for creating authentic style hash browns will be very
much appreciated.

Kind Regards
Steve Walker
Hull, East Yorkshire
UK

On Sun, 9 Jul 2006 18:50:15 +0100, Steve Walker wrote:

What are you calling hash browns? Hash browns are shredded
potatoes. Home Fries are diced. Both usually have onions but
home fries often have more seasonings since what they lack in
texture needs to be made up with flavor.

(Flame away)

-sw

Steve Walker wrote:

On Sun, 9 Jul 2006 18:50:15 +0100, "Steve Walker"
stevewalker.karoo.co.uk> wrote:

If you were in the US and ordered hash browns in a restaurant, most
likely, they were a "processed" & "manufactured" food product. Every
food vendor will make their own version of hash browns and that will
include everything from mystery spices and seasonings to MSG.

If you are serious about your hash browns, you will buy
potatoes!....yes, real whole unpeeled potatoes from your grocery.

Wash thoroughly to remove all grit and sand. Shred potatoes and
immerse in cold water to prevent discoloration.

Steve Walker wrote:

"Hash browns," also known by a few other names in the USA, comes in many
varieties, shapes, and sizes. "Potatoes O'Brien" are diced hash browns
with onions and green/red peppers in them (at least as I know this dish
in the midwest USA).

Steve Walker wrote:

I usually fry potatoes for breakfast and supper. Whatever the recipe,
to my taste the most important thing is that the potato be cooked
immediately after peeling.

On Sun, 9 Jul 2006 18:50:15 +0100, "Steve Walker"
stevewalker.karoo.co.uk> wrote:

I agree with the shredding, soaking in some salt water and then
squeezing/draining right before cooling, but, I fry mine on a hot cast iron
griddle swabbed with a bit of bacon grease or Crisco to get that really
crispy brown texture on the outside. I use a bit of garlic and onion
powder, with some white pepper and a tad of salt.

Just take a nice palm-sized ball of the shredded potatoes and squeeze the
water out, pat the potatoes into a small, flat patty and put on the hot
griddle. Add the garlic and onion powder, pepper and salt, when the one
side is good an brown, flip it over and brown the other side. I love them
with eggs sunny side up.

On Mon, 10 Jul 2006 02:59:19 GMT, Phisherman wrote:

As JL mentioned and I forgot to, try squeezing all the juice out
of the potatoes before you add your lemon juice and onion. They
will crisp up much better and cook quicker.

Your method does look like a good way for making them in advance
and having them ready in pinch. Making them a batch at a time is
kinda messy and involved.

-sw

Jan :) wrote:

...

...

Personally, I prefer my potato pancakes with applesauce. All your
recipes seem very similar to potato pancakes, except that you use the
other side of the grater.

Jerry