After last weeks monumental failure where my plate of hash browns ended up in the trash, I did what every normal mature adult would do under the duress of failure and started finger pointing. Blaming everything in sight:
- Denver’s high altitude somehow affecting potato chemistry
- My elderly box grater
- My cat who sat on the window sill staring at me during the whole process
- Even though newly purchased, getting a bad batch of Crisco
- And of course any blaming session wouldn’t be complete without including the husband
Then it dawned on me. I headed for the bookshelf to pull out my most trusted source, my first cookbook ever, Better Homes and Gardens. Naturally I found instructions for hash brown potatoes. Use cooked potatoes. Did I mention that in the meantime Larry emailed me with hash brown plans that followed this same procedure? And did I mention that a month ago Vickie suggested that I cook the potatoes?
With that said, I heated up my cast iron skillet, added some butter and sprinkled in grated potatoes from one peeled russet that I had boiled in it’s jacket the night before and refrigerated. I grated in some onion, just like BH&G instructed, and browned up some really nice hash brown potatoes. No starchy goo in sight. You can read the instructions in the photo from the cookbook above.
So there you have it, I guess raw potatoes just don’t work … at least not in my kitchen. Were they as good as Waffle House? No. Will I stop buying frozen hash brown from the grocery store? Probably not, just won’t buy them as often.
Homemade Hash Brown Potatoes … They’re What’s for Breakfast.