FoodBanter.com - View Single Post - "Par baking" potato chunks for home fries

sf[_9_]

On Tue, 28 Jan 2014 14:39:30 GMT, (Cindy Hamilton)
wrote:

> In article <2014012718112693046-xxx@yyyzzz>, gtr > wrote:
> >
> >Is there any real difference bretween parboiling vs. par-baking for
> >prepping for hash-browns or cornbeef hash?
> >
>
> It probably depends on the potato. Baking tends to yield a
> drier product, and russets are especially prone to soak up water
> when boiled.
>
> Myself, I've never done either one, but since you followed up
> my post, I essayed an answer.
>
>
Corn beef hash uses the same potatoes that you boiled with the CB...
in my case, it's red potatoes and they don't get soggy.

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I take life with a grain of salt, a slice of lemon and a shot of tequila