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| [Apr 03, 2011, 3:24 pm ET] - Share - Viewing Comments |
As I mentioned when my hash browns did not come out right last week I Googled recipes to see what I did wrong, which is where I learned the shredded potatoes needed to be dried better. The tip I found said to use something called a potato ricer, which prompted me to ask Mrs Blue, "who on earth owns a potato ricer?" Her answer was that we do, and she proceeded to produce what looks like a giant garlic press. Properly equipped, I used this to squeeze the excess water from the potatoes as the recipe advises, and sure enough that made all the difference, and we enjoyed crispy hash browns with our eggs this morning. Potato ricer FTW.
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| 2. |
Re: Out of the Blue |
Apr 3, 2011, 16:42 |
Ratty |
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| Ricing hash browns? Blech. I rice mashed potatoes all the time, but hash browns? The proper way to remove excess moisture from any vegetable is to salt it a bit first, let it drain for half an hour in a colander and press out the moisture in paper towels. Potatoes will turn a bit brown but since they're fried up nobody will notice. |
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