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The Madera Tribune

Hashing it over

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webmaster | 01/09/13

Everyone in my family loves potatoes fixed hash-brown style. I don’t even care if I have anything to accompany them, as a plate full of just potatoes is fine with me.

They do go quite well with fried eggs and sausage or bacon, though! I used to order hash browns whenever I had a restaurant breakfast, but not so much anymore. I know it’s just a matter of personal preference, but I do not care all that much for hash browns made from parboiled or even baked, potatoes.

I like to start my own version with raw, peeled russet potatoes that are shredded with an old-fashioned cheese slicer/shredder. I use one that is flat and rectangular rather than the type that has four sides like an open-ended box (easier to clean the flat ones).

I do try to squeeze out as much moisture as I can, so the hash browns do not come out too gluey or mushy. I also like to grate some onion into the shredded raw potatoes and mix in well before turning into a hot, oiled skillet. My electric skillet gives me fits, as it seems to have only two temperature settings: off and burn...


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