jmcquown wrote:
> Joseph Littleshoes wrote:
>
>> Goomba38 wrote:
>>
>>> Michael "Dog3" wrote:
>>>
>>>> Hmmm... taters, onions, ketchup... yep. I can't think of anything
>>>> else except the usual s&p. I'm trying to remember if Steven's
>>>> stepmom used a binder in it or not. I don't think so.
>>>>
>>>> Michael
>>>>
>>>
>>> Damn! NOW you tell me!! I forgot to put Salt and Pepper in!!!!
>>> Grrrrrrr.
>>
>>
>> *chuckle* im surprised no body mentioned small dice of potato.
>>
> She did. " taters, onions, ketchup..."
>
> Jill

"Tater's" is not "small dice of 'tater's' i struggled with hash for
years before i actually read a recipe and decided to follow the advice
of a "small dice" of potatoes.

I used to have a similar problem with "hash browns" every time i made
them they came out a grey, soggy mess. Till i was watching Jeff Smith
(the frugal gourmet) and he shredded the potatoes, and squeezed the
water out of them, then they fry up nice and white and get crisp and
golden on the outside, light and fluffy on the inside.

I like to keep pre boiled potatoes on hand but the few times i have
tried to make hash with cooked potatoes they tend to turn into a paste.

Now one use for the pre boiled potatoes that i do like a lot is to slice
them into medium sized chunks, quickly heat up and lightly brown in hot
canoloa oil with garlic, s & p, & chopped green onions and then pour
over them several beaten eggs. Served as either an omelette or a
frittata, i find the potatoes incorporated into the eggs are much
tastier than the potatoes served 'on the side' with the eggs.
--
JL