Hash Brown’s – An Investigation

Based upon I-don’t-know-what, my potato definitions have always been:

Fried potatoes – Sliced or diced raw potatoes fried in fat.

Home fries – Pre-cooked potatoes, sliced or diced and fried in fat.

Hash browns – shredded raw or pre-cooked potatoes fried in fat and butter.

So when Ore Ida began selling diced potatoes labeled hash browns I was naturally incensed.  However, according to the ever reliable source Wikipedia – “Hash browns or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced. In some cultures, hash browns or hashed browns can refer to any of these preparations, while in others it may refer to one specific preparation.” 

Now that I know the reality of the situation, I’m sticking with my original definitions and the rest of the world will just have to adapt J.

My investigation is trying to answer two questions:

1.    Can I make crispy, golden hash browns like I got at Hoot’s on Marco Island.
2.    Is there a difference between frozen Ore Ida and homemade hash browns.

I’d been planning this test for several months and finally remembered to boil extra potatoes when I was cooking some for the patty melt meal – I got them a little over-done, however.  After cooling I stored them in the fridge overnight. 

On cooking day, I got some frozen hash browns from the freezer and shredded the home cooked (HC’s) and allowed them to come to come to about the same temperature.  Due to their over-cooking, the HC’s  were a little mushier.

I sided the potatoes with a couple of pieces of homemade Polish sausage (mild & hot) that I’d picked up at Razzleberries while getting the muffuletta pasta  meat & cheese.  This is everything ready to go.

I cooked the potatoes and sausage in the same cast iron skillet using olive oil and butter for the potatoes and seasoned them with equal amounts of S&P.

When they were nearly done I cooked two over-easy Banny eggs (Bantam & Banty may be the same thing) in another pan and added some shredded cheddar to one end of the potatoes then plated everything.

I started eating from the end of potatoes that were unadorned, then to those with just cheese, and finally cheese and egg.  Except for the part of the HC’s that were too close to the skillet edge, both developed a nice golden crust. 

I could tell the difference in the texture from the HC’s being over-boiled, but my taster was not sophisticated to tell any difference in taste – Bev said I wouldn’t.  However, I could tell the difference between the sausages as the hot version had a good zing to it, so I ate it with a bite of potato.

In conclusion, for my taste buds, making my own hash browns is not worth the effort however, care must be taken with the frozen ones that are un-used to prevent them from getting frost bite.  Since I like the crunchy surface, next time I'll spread them out a little more in the skillet.  Final note - two Banny eggs = 1 chicken egg.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Seafood At Almost Heaven South - Grilled Oysters

Two years ago:  Chef Salad Ala Beverly & Meat Buying

Larry

2/24/12  meal date