Bob Muncie wrote:
> Mr. Joseph Littleshoes Esq. wrote:
>
>>
>>
>> notbob wrote:
>>
>>> On 2009-08-19, Mr. Joseph Littleshoes Esq. > wrote:
>>>
>>>
>>> The method I describe is the one I use because I like GOOD hashbrowns,
>>> not gummy starchy raw hashbrowns or shredded, par-boiled, and drained
>>> (who has that kinda time!?) hashbrowns, but thoroughly cooked, crispy
>>> hashbrowns. Naturally, You are free to do as you like.
>>>
>>> nb
>>
>>
>> Yep, that's why i spend maybe 5 minutes pressing my processor shredded
>> raw potatoes to fry up as patties in very hot oil. Add some finely
>> diced onions to the shredded potato that has been seasoned with salt &
>> pepper & serve with a dollop of sour cream.
>>
>> Its really more work than i want to go to for breakfast for me & the
>> elderly relative so i do as you describe. I have just never heard nor
>> seen those type of diced & refried potatoes referred to as 'hash
>> browns' which, to me, are raw potatoes peeled, shredded & pan or
>> griddle fried till crispy golden brown on the outside and snow white
>> and fluffy on the inside, for which ketchup is the perfect condiment.
>> Though equally good with an egg or two over easy.
>>
>
> I completely agree with your description of properly cooked hash browns
> with benefits (I even add other stuff).
>
> A TB or two of sour cream on top, is a good thing, as well as a few
> pieces of chopped green onion. I do skip the ketchup unless I have
> sausage, bacon, or ham on the side.
>
> A fellow breakfast lover,
>
> Bob
I have gone so far as to toss some flour and eggs in there with the
shredded raw potato and onions and call it Latkes but i was never that
fond of them. Same with blini's, ill eat them if somebody else makes them
Though i do a good boiled egg and toast with coffee. Quick, easy,
uncomplicated and very tasty, sometimes when im feeling particularly
spry i scramble the eggs.
Actually my favorite way of serving eggs and potatoes comes from a
Japanese cooking show about the worlds largest omelet. It was an hour
show, in Japanese with English sub-titles, about the crafting or
construction of both the pan and stove to cook the about, iirc, 20 x 10
foot oval omelet.
Aside from just the surreal aspect of it, how intensely they all went
about it and produced a rather runny but never the less, worlds largest
omelet, they sautˇed potatoes in oil, several people standing on ladders
outside the pan with long rake like turners, and then poured the beaten
eggs, i forget how many tons of them, in to cook. It was all supervised
by a locally famous Japanese chef and while they used heavy equipment to
beat and pour the eggs it was all done under sanitary conditions.
There was some slight problem with the heat but they overcame that in
the judges opinions. Not only did it have to be the worlds largest and
not only had it to be edible it had to be eaten. And there was enough
publicity surrounding it that the pouring and cooking of the omelet
attracted a large crowd who were each served a portion of the omelet.
For some reason this really impressed me and not long after watching the
documentary, i tried making a potato omelet.
I cut up the left over baked potatoes, with some onions & garlic and
sautˇed them in butter till the onions were soft and the potatoes nicely
browned and then i poured in the eggs and a did that old omelet magic
and rolled my self out a nice firm omelet.
And for some reason, the potatoes cooked in or with the eggs, taste
better then when served as a side with them. The eggs benefit from the
potatoes and the potatoes benefit from the eggs, the sum of the whole is
greater than its parts.
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3