Hasbrowns--How the Hell?

Off Topic
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[quote]mud lark wrote:

[quote]CroatianRage wrote:
This is probably the best they’ve been, but still not quite there. The other side is perfect, but when I flip them the second side burns like this and makes a LOT of smoke. I mixed eggs in with these which helped them stay together. I’m thinking a very slight bar boil and then freezing them, then using this method would just just about right.[/quote]

You’re half way there. Next time, just before you flip, add more oil - you’ll need it for the other half. Use the spatula to make sure that the hash browns are not stuck to the bottom and to clear away anything stuck to the pan. Then, use the spatula to lift the hash browns, and pour the oil underneath the hash browns.

After you flip, lower the temperature and cover.
This should prevent the smoking effect from the grease getting too hot.

It’s similar to making good fried chicken - get grease hot, add chicken, flip, lower heat, cover.

Good hashbrowns take time. The second part takes longer than the first because of the lower temperature, but it seems to improve the results.

I would also suggest using an oil with a higher smoke point than olive oil - something like canola oil or if you want to be really unhealthy, crisco.

I’ve spent years working on good hashbrowns. Still mess up a lot, but that method seems to yield the best results.

Please keep posting pictures.[/quote]

I’ve always used butter to make them. I even tried brushing some butter on top while the first side was cooking. The low heat thing is probably a good idea. I was thinking that low heat would cause the potato to absorb the oil.

I hate this, I’m usually a good cook but cannot get these stupid things right.

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I’m having a really funky time listening to Jamiroquai.

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Iron Skillet, bacon grease on medium heat, add more bacon grease just before you flip them.

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[quote]theBeth wrote:
Like everyone says, take it slow. Adding egg is an awsome idea, also if you are using olive oil, lower heat is best due to the smoke point. I’d suggest just barely medium heat, less potatoes. The hashbrowns will be thinner but deliciously crispy and perfect. [/quote]

There’s very few things I like cooked in olive oil. Olive oil, butter, and coconut oil are the only fats I have readily available, and OO and coconut are out of the question for me. I will definitely try a lower heat next time, though.

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The other thing that is probably going on is your pan loses its heat from the cold potatoes.

A thicker pan is in order — eg iron skillet.

I grill everything imaginable on the grill – get the best results on hashbrowns using an iron griddle I heat on the grill very hot, cut the heat back, add oil, cook with lid closed to add smoke flavor and help heat the potatoes through and suck off the extra moisture promptly. Flip once.

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Also use potatoes like yukon golds or something with a firmer texture. Plain old Idaho white potatoes just dont hold up.

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[quote]thethirdruffian wrote:
The other thing that is probably going on is your pan loses its heat from the cold potatoes.

A thicker pan is in order — eg iron skillet.

I grill everything imaginable on the grill – get the best results on hashbrowns using an iron griddle I heat on the grill very hot, cut the heat back, add oil, cook with lid closed to add smoke flavor and help heat the potatoes through and suck off the extra moisture promptly. Flip once.[/quote]

I don’t think this is the issue since the first side always ends just perfect and the second side burns like in the picture because the pan gets too hot. I’ve never considered covering it, I’ll definitely give that a shot next time.

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[quote]CroatianRage wrote:

[quote]thethirdruffian wrote:
The other thing that is probably going on is your pan loses its heat from the cold potatoes.

A thicker pan is in order — eg iron skillet.

I grill everything imaginable on the grill – get the best results on hashbrowns using an iron griddle I heat on the grill very hot, cut the heat back, add oil, cook with lid closed to add smoke flavor and help heat the potatoes through and suck off the extra moisture promptly. Flip once.[/quote]

I don’t think this is the issue since the first side always ends just perfect and the second side burns like in the picture because the pan gets too hot. I’ve never considered covering it, I’ll definitely give that a shot next time.[/quote]

The reason the second side gets burned is because the heat is sucked out of a thin pan by the cold potatoes you have to turn up the heat to compensate, resulting in hot spots.

This phenomina is the same reason really nice saute pans (where you saute milk or something fragile) have about a 1/2 inch copper plate on the bottom.

Again, heat the shit out the thick pan, then turn it down to cook.

Also, when closing the lid, the goal is to keep heat in (to get baking/convection going), not to trap moisture. It works in a griddle on a grill because you bake and char at the same time — and the water is promptly vented out. Not so sure that would work on a pan on a stove.

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450×540 65.1 KB

heh

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[quote]thethirdruffian wrote:

[quote]CroatianRage wrote:

[quote]thethirdruffian wrote:
The other thing that is probably going on is your pan loses its heat from the cold potatoes.

A thicker pan is in order — eg iron skillet.

I grill everything imaginable on the grill – get the best results on hashbrowns using an iron griddle I heat on the grill very hot, cut the heat back, add oil, cook with lid closed to add smoke flavor and help heat the potatoes through and suck off the extra moisture promptly. Flip once.[/quote]

I don’t think this is the issue since the first side always ends just perfect and the second side burns like in the picture because the pan gets too hot. I’ve never considered covering it, I’ll definitely give that a shot next time.[/quote]

The reason the second side gets burned is because the heat is sucked out of a thin pan by the cold potatoes you have to turn up the heat to compensate, resulting in hot spots.

This phenomina is the same reason really nice saute pans (where you saute milk or something fragile) have about a 1/2 inch copper plate on the bottom.

Again, heat the shit out the thick pan, then turn it down to cook.

Also, when closing the lid, the goal is to keep heat in (to get baking/convection going), not to trap moisture. It works in a griddle on a grill because you bake and char at the same time — and the water is promptly vented out. Not so sure that would work on a pan on a stove.[/quote]

Yep skillet is the only way