In article >,
notbob > wrote:
>On 2014-01-27, jmcquown > wrote:
>
>> There's more than one interpretation of hash browns. Shredded/grated
>> raw potatoes are one. Cubed potatoes fried with onions are another.
>> Using leftover baked or boiled potatoes, cut up then fried, yet another.
>
>Jill is on target. I've usta argue this, endlessly. As a youth, I
>learned true hash browns are pre-cooked potatoes, traditionally baked
>potatoes left over from previous night's service. But! ....if ppl
>prefer them made from freshly shredded spuds, who am I to say what
>they should like.
>
>One of the finest meals I ever saw cooked, as a young tad --which I
>later copied and learned to do-- was when a lanky hungry teen came
>home after school (we were visiting his family) and fried up a mess 'o
>tater slices. Raw potato, sliced, and fried up in an iron skillet in
>hot bacon grease until the edges were lightly browned and crunchy.
>Salt. Pepper. He gave me a taste. Total gustatory nirvana! Sounds
>simple enough, but try it.

This is one of my husband's specialties; he also adds onions.

Cindy Hamilton
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