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General Category => General Discussion => Topic started by: Cool Runnings on July 28, 2016, 10:36:00 PM
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:food:
Help me with this?
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Kerosene, matches, and a house?
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Ummm - did you mom teach you how to boil an egg? :rolleyes:
O-Brien - onion, green pepper, chunked potato (add bacon for a special kick).
Some sharp Wisconsin cheddar shreds are good too. :tongue:
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Why do you ask Home Skillet ?
Dusty
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do it like a man, :huh:
get some frozen hash-browns and throw it a skillet. :thumb:
then open a beer! :boozing:
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So you are serious right? Home fires vs hash browns (shredded potatoes) are basic not O'Brien... Cook potatoes (I do mine in the microwave) whole, let cool and dice (the size you expect to see them). Heat pan add oil and then potatoes over high heat (not smoking) ok medium heat. I like a little diced onion and garlic in them (for simplicity) add with potatoes. Depending on how nonsmoking your oil is turn after a minuet maybe 2 turn with spatula (egg turner) repeat the object is to brown several sides without burning any! Good luck
Bob
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I've had some good ones where duck fat featured in the mix.
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Melt a stick of butter in a cast iron skillet. Fill it with sliced spuds and onions and shovel them around as they fry. Scarf when tender. Preferably with some properly cooked dead animal.
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I've had some good ones where duck fat featured in the mix.
Mmmm duck fat :drool:
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I usually boil mine the night before then do what BS said
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Potatoes and grease/bacon fat. Nough said!!!
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One of the tricks to get a potato with that perfect brown is to begin with well drained and dried potato pieces. I like to spread on counter on top of a dishcloth. Lard works real good also just don't tell your doctor
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Man, no wonder The Guzzi suspender and seat aftermarket is booming!
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Use red potatoes. Whites are for french fries and hash browns only.
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With home fries, cottage fries, hash browns or french fries. Twice cook them for the crispy outsides. As mentioned earlier. Microwave then fry or boil then fry or fry then let rest then fry again. :thumb: Salt and pepper. Let rest & cool a little then eat. :food: :food: :food: Bacon fat is good too. :thumb: Great for popping corn.
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Peel 'em, dice 'em small, stuff 'em in a cast iron skillet that's been doused with butter or bacon fat, over medium heat, don't touch 'em except to peek. Don't be in a hurry. When good and brown, flip 'em around, brown the other sides. Lots of salt and pepper.
I don't see the point of onions or peppers, except maybe jalapeños. Potatoes and fat are the stars here.
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After a couple of beers, you won't care. :grin: :food:
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Man, no wonder The Guzzi suspender and seat aftermarket is booming!
:popcorn:
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The trick is not eat like that ALL the time. :drool:
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butter is good, but if you add 20% olive oil or bacon fat it will not burn as much. I prefer the cheaper stronger flavored olive oils for this (IF I don't have bacon fat) but that may be an acquired taste.
Another thing I do is pepper the butter/oil before I add the potatoes. Salt can be added any time, even after cooking, and the affect will be the same, but pepper needs to be cooked and will spread through the food you are cooking so should be introduced as early in the cooking process as possible.
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French Fries-Finger Chips
Potatoes-3 large
Turmeric powder-1/4 tsp
Chilli powder to taste
Salt to taste
Oil for deep frying
(http://1.bp.blogspot.com/-bN0_NFyhFdY/UxICeFoniKI/AAAAAAAAJBk/1GjJ1MUTAEY/s1600/french-fries-sauce1.jpg)
http://www.padhuskitchen.com/2014/03/french-fries-recipe-perfect-french.html
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If you are feeling lazy (no cutting or chopping) but still want something impressive try this..
Start with a 10" to 14" non-stick skillet over medium heat. melt enough butter and oil to liberally cover the bottom of the pan, roll it around to coat the sides.
Pepper the oil.
when oil is hot enough to sputter water or starts caramelizing put in a 1/2" layer of frozen shredded potatoes. Do not stir.
Top this with a layer of frozen chopped onions or onion pepper mix. (crumpled bacon optional) Do not stir.
Pepper and salt to taste.
Add another layer of frozen shredded potatoes and smooth flat. Do not stir.
Top with pats of butter radially arranged.
DO NOT STIR!!
Wait until pats of butter have melted.
Put a plate upside down on top of potatoes in pan.
hold pan handle and plate and turn whole thing over and jiggle to get has browns out of pan and on to plate.
put pan back on stove and slide the potatoes off the plate back in to the pan to fry the other side.
When done slide the whole thing back on to the plate, (fine shredded cheese optional), cut like a pie, set on table and serve.
This really looks good when done right. I will probably be doing this this weekend. If there is interest I can make a tutorial with pictures.
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Bake 'em first. Leave overnight. Leave skins on, cut up, and fry.
Alternatively, for dinner: cut up the left-over baked potatoes and add them to a casserole dish, add butter, S & P, paprika, cheese (cheddar or American), sour cream, and chives. Mix. Heat in oven or microwave. (basically these are easy twice-baked potatoes)
Rich A