quote:

Originally posted by jmckee

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by jmckee

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by prius

I think it was rude and mocking.

Surely you jest?

I never jest. And don’t call me Shirley.

SOMEBODY had to say it [:D]

Not really. Some people managed to restrain themselves. [;)]

It’s summer; therefore my son is home and free to joke around with more. I’ll blame his influence. And three hours of Marx Brothers movies last weekend.

[:D] [:D]

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by jmckee

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by prius

I think it was rude and mocking.

Surely you jest?

I never jest. And don’t call me Shirley.

SOMEBODY had to say it [:D]

Not really. Some people managed to restrain themselves. [;)]

It’s summer; therefore my son is home and free to joke around with more. I’ll blame his influence. And three hours of Marx Brothers movies last weekend.

Try today’s restaurant, http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=3087&RefID=3141.

This is the description–and I could get in serious trouble with both my wife and my doctor for indulging!

The potatoes are available as a dish unto themselves, and they are less like the Swiss spuds that are their namesake than they are glorified hash browns, the shreds of potato mixed with bacon, sweet onions, chives, and scallions and grilled in sweet cream butter.

quote:

Originally posted by jmckee

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by prius

I think it was rude and mocking.

Surely you jest?

I never jest. And don’t call me Shirley.

SOMEBODY had to say it [:D]

Not really. Some people managed to restrain themselves. [;)]

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by prius

I think it was rude and mocking.

Surely you jest?

I never jest. And don’t call me Shirley.

SOMEBODY had to say it [:D]

I have tried to make homemade hasbrowns and have fell short of the ultimate prize: duplicating Waffle House hashbrowns. I quit trying. Personally: scattered, covered, diced, and topped.

quote:

Originally posted by Lone Star

Why is it that whenever I try to make hashbrowns at home (the shredded variety) they never turn out like I want/expect them to. I have tried with fresh shredded potatoes and frozen, and they never turn out crispy and tender like at Perry’s my favorite breakfast place? They are gummy and without that crispy outside.

Any tips or pointers?

I too have the same problem, I fixed hashbrown yesterday for breakfast and had to throw them out. One big mush.

My Dad used to make hashbrowns for us when I was a kid, before he discovered that he liked golf better than hashbrowns…

He’d spend a lot of time dicing the potatoes and carefully frying them in butter and oil with some minced onion and paprika. The best part was allowing them to get nice and crusty. So good with eggs, sausages, etc.

Now that Dad’s gone, I like Waffle House’s hashbrowns despite the fact that they’re shredded instead of diced. But only if they’re well done, smothered, peppered and covered.

There’s a whole bunch of great hashbrown recipes in the current issue of Gourmet mgzn!

The best hashbrowns I’ve ever had were probably at Walker Brothers The Original Pancake House in Wilmette, IL — you could get them with sweet onions, or cheese, and they were divine. Walker Brothers is part of "The Original Pancake House" chain (http://www.originalpancakehouse.com/index2.html) and there are some suburban NJ locations that shouldn’t be too far from you. I know there are some variations in the menus, but I would guess that any in this chain should be pretty decent….and definitely hit the Wilmette location if you’re ever in the Chicago area, my vote for best breakfast spot period.

quote:

Originally posted by signman

On one of the threads, someone mentioned that Peter Pan Diner on Oakland Park Blvd in Fort Lauderdale had good home fries, so I stopped in over the weekend. They weren’t chunky like, but more thinly sliced pieces of potato cooked with onion and properly crispy where they had rested on the griddle. Sort of a cross between shredded and chunks. These were pretty damn good.

That is a great diner, possibly the best I’ve ever eaten at.

John

On one of the threads, someone mentioned that Peter Pan Diner on Oakland Park Blvd in Fort Lauderdale had good home fries, so I stopped in over the weekend. They weren’t chunky like, but more thinly sliced pieces of potato cooked with onion and properly crispy where they had rested on the griddle. Sort of a cross between shredded and chunks. These were pretty damn good.

http://www.flickr.com/photos/stomptokyo/44510967/

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=9783&SearchTerms=hashbrowns,homefries

Lovely photos of both on this link….

quote:

Originally posted by Lone Star

Why is it that whenever I try to make hashbrowns at home (the shredded variety) they never turn out like I want/expect them to. I have tried with fresh shredded potatoes and frozen, and they never turn out crispy and tender like at Perry’s my favorite breakfast place? They are gummy and without that crispy outside.

Any tips or pointers?

Are you useing raw or cooked? Bake yourself an extra ‘tater next time. Shred it cold and fry it hot. Don’t be afraid of the oil. If it’s hot enough to fry fast it won’t be greasy (well, not more than it should be). I don’t mean deep fry it, just be liberal. I’m tellin’ ya the secrets in the grease to a short order cook! Of course most places now use re-hydrated shredded in a carton now. I think those are great for what they are and they’re pretty hard to screw up. kdiamond is correct about starch content and type of oil/fat making a difference. Especially true for raw potatoes. If you want really CRISPY yet soft in the middle, try a boiled and cooled New White potatoe fried in lard (Ok, if your lard squeamish you can use a good shortning) but don’t go stiring and banging it all up. Just flip it like a patty when it’s brown enough. This will be crispy crunchy on the outside, moist and fluffy inside. As for the topic, I think home fries are just hash browns on steroids and I love ’em both. More so if their last name is O’Brian. Thanks for this thread. Have not had either in a while. Fix that little oversight tommorow with a little Canadian Bacon I’ve been saving.