attempt to make formed hash browns like fast food breakfast?
I am amazed by how many times and all the comments on my hashbrown video. I got an email yesterday that intrigued me a bit.
Hello, I watch your video on hash browns they were pretty good, but do you know how I can make those triangle hash browns that they serve at school? They taste like hash browns and look a little like them but I can’t find how to make them.
I consider it a dare. There has to be some sort of binding agent. A few folks mentioned eggs and flour in the comments of the vid. Not really sure how to go about this. First step is to keep the potato shreds from turning brown, then form some how and partially cook them to make them possibly toaster ready.
Any ideas?
When I shred taters I always put the shreds in some water. They won’t turn brown then.
Comment by Adam2000 — August 29, 2008 @ 11:22 am
I am ready to eat the finished product.
nom nom nom
Comment by Gene — August 29, 2008 @ 4:11 pm
I am not sure, but my guess is that for the ones that come frozen with that “crunchy golden on the outside” look, its part of the flash frying process. They probably coat the binded patties with some kind of crap, fry them really quickly at super high temperatures, freeze them, and deliver them to retailers.
Speaking of good potato binders though for more home made style hashbrown balls, eggs and cream cheese work well (with green onions). Then top those suckers with sour cream.
Comment by Mr. T — August 29, 2008 @ 6:14 pm
What if you had a bunch of potato bits, a deep fryer and a mold of some kind?
Comment by Gene — September 1, 2008 @ 4:23 pm
use the yoke of one egg and about 2 Tbsp of flour per potato (egg yoke to potato ratio is about 1 yoke to cover 2-3 med. potatos; flour must increase per potato)
Comment by jake rhymes with cake — September 3, 2008 @ 10:57 pm