27 March 2010

Perfect Shredded Hash Browns

Shredded Hash Browns

Well the weekend has arrived again. With each and every hour we are closer and closer to Spring. The first day of Spring has arrived but we need it to stay. No more of these cooler days eh Mother Nature!!!!I hope you have had the opportunity to sleep in and relax on this gorgeous weekend. The weekend brings me the opportunity to undulge in heartier fare which we are able to savour over a leisurely breakfast. Crank the tunes and start your weekend off right!!! After a few stretches and a hot cup of tea I am ready for the day. It will be busy running from bridal shop to bridal shop with friends looking for that perfect dress! No I am not the one getting married. Do I have friends whose children are old enough to get married? I'm afraid the test of time agrees with that.

For those of you who follow this blog you will know my love of "all things potato". Hash browns are a staple breakfast food at diners in North America, where they are often fried up on a large griddle.  Many North Americans associate hash browns with breakfast food, although they may be eaten at other times of the day as well. Wharever turns your crank!

Depending on where you live would depend on what you would expect to accompany your bacon and eggs in the morning...or afternoon. I tend to associate hash browns with shredded potatoes. Other people think of hash browns as cubes of potatoes which to me are home fries or country fried potatoes. They are certainly not the only way to serve up this comforting dish.Some people make hash browns from uncooked potato, some parboil them.  No matter what you are expecting these hash browns from Canadian Living magazine are one version of this classic. These are the ultimate in my books if you enjoy shredded hash browns. I have been searching out a way to emmulate the hashbrowns at a local breakfast hangout and I can finally stop my search. These are divine!!!!!!! They are time consuming to make for something so simple and homey, but if you plan ahead you can start the night before.

Hash browns are the dish that turns a simple breakfast into a hearty breakfast. Cereal is fine for a quick start to my usual mornings, and eggs and toast are great, but, when you add hash browns to the mix, breakfast becomes a real sit-down meal and one that will stick with you all the way until lunch. This is perfect to start my day of dress hunting before we head to The Wedding Cafe. Yes there is a restaurant devoted to planning weddings.

For such a simple dish there a few key instructions to create the perfect hash browns.

1)  Hash browns can be made with any potato but are best when made with a high-starch potato, such as a Russet potato.

2) Hash browns crisp best when made in a cast iron skillet. To make hash browns, you’ll want a medium to medium- high heat. Too high and the potatoes will burn. Too low and the potatoes will soak up the oil or butter and not crisp.

3) An option would be to add chopped fresh onion to the pan, chopped bell peppers, shredded zucchini, carrot or sweet potato, garlic and fresh herbs, to really add a lot of flavour to this delicious dish. Keep in mind that some of these ingredients have a higher water content so your hash browns will not be as crispy as my might like.

4) The key to perfectly done, crispy hash browns is all tied up in the flip. Hash browns should be flipped only once, and then only after about six to eight minutes. Generally six to eight minutes of patience per side makes for a perfectly crispy hash brown. Do not flip until the potatoes are golden and crispy. If the potatoes are turning crispy or beginning to burn before the six-minute time frame, you’ll know your heat is a little too high

The TRICK... to add 1/4 cup of cream or 1/2 and half to the cooked hashbrowns and allow them to sit for a while. After that you cook them again. These make a large batch so you can even refrigertae them after adding the cream and cook them up the next day of whenver you are ready. Make sure to let them rest for a minimum of at least 1 hour.


**Shredded Hash Browns**

4 baking potatoes, (about 2 lb/1 kg total), peeled
1/4 cup(50 mL) butter
1 large onion, thinly sliced
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) pepper
1/4 cup(50 mL) whipping cream

In saucepan of boiling salted water, cook potatoes until slightly softened, about 10 minutes. Drain and refrigerate until cold, about 2 hours, or for up to 24 hours. Coarsely shred. Set aside.

In extra-large nonstick skillet, melt butter over medium heat; fry onion until softened, about 5 minutes.

Stir in potatoes, salt and pepper; cook, stirring a few times, until crisp and golden, about 12 minutes.

Drizzle in cream; cook until absorbed, about 2 minutes. Remove from heat; let stand for at least 1 hour or for up to 3 hours.

Fry again over medium heat, turning a few times, until crispy and browned, about 2 minutes. (I use small portions and create loose cakes)

Who new something so simple could be so delicious!!!!

You may also enjoy...

Windowpane Potato Chips
Aglaia Kremezi's Greek Lemon and Oregano Potatoes
Lumberjack Hash


You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.  Best Blogger Tips

32 comments:

  1. Oh, I have not had hash browns for centuries!! I'm in the mood after reading your post ... and I'll try to shred them .. perfectly!

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  2. it is true that we do not cook potatoes that way in France and it is too bad because i used to love it !! Hello from Paris Pierre

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  3. I haven't made hash browns in eons. These look so good.

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  4. ive only made shredded HB once and they were a mess. I'd love to try this- adding cream - never heard of it before!

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  5. I LOVE hash browns and when I make them, I completely follow all your tips, but I admit I have never tried the cream. Interesting! I'll have to try that next time.

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  6. We're Spring cleaning indeed! Val, I LOVE what you have done with the place! :)

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  7. Now they do look good!

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  8. Love the new layout and did you know that my favorite breakfast is hash browns? Delish!

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  9. That recipe sounds so great. I've got to try it out. My waistline would have to pay for it but it'll be worth it.

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  10. Love those hash browns. My kids love them made any way possible as long as I make them. They also loved fried up leftover mashed potatoes with a fried egg on top!!!

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  11. Hash browns are some of the best things to wake up to and one of my favorite brunch items. Crispy potatoes are just super delicious.

    Yay for spring! I can't wait for it to truly set in either!

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  12. I only get hash browns when I'm at a diner visiting my mom in the States and I ask myself why because I love them. Thanks so much for the great tips and they sound delicious. No breakfast for me: this is dinner!

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  13. The inlaws are coming at the end of April - and I definitely have hashbrowns on the menu. I'm sure they'll hate them since they seem to hate anything delicious. My pan-fried chicken has already been vetoed.

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  14. I adore crispy hash browns. I think my hubby would love me even more if I made these for breakfast!! Hummmm

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  15. I could have hash browns any time of day! I love your potato posts, Val! YUMMMM. Your blog design looks beautiful - all dressed up for Spring!

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  16. My daughter and I love your little cute egg cup! :) We love hashbrowns too!

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  17. Love those hash browns and have them every chance I get. Yours looks and sounds delicious! Yum! Love your background also!

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  18. Another super spud dish, thanks for the cream tip!

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  19. Great tips Val on how to make hash browns. I love them too. We haven't had them in a while. Looks like it's about time. Thanks for the reminder.
    Sam

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  20. Mmmm, these would be good with a runny egg and mushrooms or with beans, heck lets have it all! I love the new look of your blog, I have been mulling over adding a patterned side panel and you have inspired me to give it a go. It looks great :)
    ps spring in scotland - it is alternately snowing and pouring with rain. All in the one day!

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  21. Isn't that strange- I was trying to comment here earlier too! Anyway, hash browns are a big favorite in this house and this is a wonderful titorial! Great post
    xoxo pattie

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  22. I love the new look and feel of your blog, perfect for Spring! Thanks for these tips for making hash brown. I adore it too, and these tips will come in handy the next time I make it.

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  23. What wonderful tips! Val, thanks so much for sharing them with us. Your potatoes look perfect for spring. As a matter of fact they look perfect for whenever :-). Have a grand day. Blessings...Mary

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  24. I love this Vall, look so good, huggs gloria

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  25. I'm a fan. Your recipe sounds great, love the idea of adding cream! Brilliant!
    LL

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  26. I love all thngs spuds too, and yours turn the crank higher than most. These are fab... just the right mix of butter & cream. Intriguing that they should rest for an hour. Mmmmmmmm!! Lovely pictures too Val! Your blog is shining !!

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  27. I love my hashbrowns with onion...mmm...another delicious breakfast! I love your little egg holder...I was just telling my husband I haven't had a soft boiled egg in ages, I used to eat them like that as a child every morning!

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  28. I'm with you, hash browns have shredded potatoes. Cubed potatoes are home fries. I'm a fan of either. Never thought to make my hash browns in my cast iron skillet, something I'll try soon.

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  29. This def looks perfect.how have u been Val,hope u are doing fine.

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  30. In other words:
    You quoted the Canadian Living hasbrowns recipe!

    Want to make them better?
    After you shred the potatoes in a ricer, use paper towels and press out as much water as possible.

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  31. In other words, you use the Canadian Living recipe.

    If you want better ( more crispy, less mushy):
    Shred the potatoes with a ricer
    Press out most of the water with paper towels.
    Use Canola oil instead of buttter to fry the first time.
    Only use the butter when you fry after the cream is added.

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  32. Yes i did mention that this is a Canadian Living magazine recipe, they have some great recipes to try.

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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