Home-Style Hash Browns

By: http://www.peta.org
Category: Breakfast
This recipe is suitable for a: vegetarian/vegan diet.

Ingredients:
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1 medium onion, finely chopped
1 clove garlic, crushed
2 Tbsp. oil
2 large potatoes, grated
Salt and pepper, to taste


Instructions:
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Sauté the onion and the garlic in the oil until the onions are soft. Add the potatoes to the onion and garlic, and cook until tender. Add salt and pepper, to taste.


Additional comments:
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Serves 2 to 3.



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i tried this and the potatoes took on a weird color, almost a greenish....ewww.

I have no idea why this would turn green.

Hmm..I just tried to add a recipe but it said I didnt have permission. Hmph! Be that way! :stinkeye:

i tried this and the potatoes took on a weird color, almost a greenish....ewww.

Raw potatos will do that when you cook them. I can't believe this recipe doesn't say anything about that, sorry but it's a weird recipe.

For good hashbrowns/home fried potatoes, either shred your potatoes and put in water to rinse off the starch and then drain and WRING them dry in paper towels before cooking (seriously - sounds like a hassle but otherwise the starch very well may turn them greenish grey and gummy)... OR boil or bake potatoes first and then shred...

Ask Tofu-And-Sprout. She makes scrumptious potatoes, I don't know her secret exactly though.

Raw potatos will do that when you cook them. I can't believe this recipe doesn't say anything about that, sorry but it's a weird recipe.

For good hashbrowns/home fried potatoes, either shred your potatoes and put in water to rinse off the starch and then drain and WRING them dry in paper towels before cooking (seriously - sounds like a hassle but otherwise the starch very well may turn them greenish grey and gummy)... OR boil or bake potatoes first and then shred...

Ask Tofu-And-Sprout. She makes scrumptious potatoes, I don't know her secret exactly though.

Thanks, I thought maybe it was because I didn't cook them before hand. Perhaps next time I will try to boil the potatoes and then let them cool and shred them. The shredding was a hassle, especially since they turned out so horrible... lol

DG; I PMed you my hashbrown "recipe" though I'm not sure it's all that exciting.

But basically: use already cooked potaoes.

(Restaurants that actually use raw potates have been soaking them in water for a long whle and then they really do "wring" the potatoes to get all the moisture and starch out... but what a hassle for the average person who just wants s ome good hashbrowns...)

I have an old, old grater with VERY LARGE shredding "holes" and it is so perfect for hashbrowns because it's a much larger shred than your typical kitchen grater... I got it at a flea market for cheap - I often see similar at Goodwill and antique stores...

How do you shred precooked potatoes - wouldn't they just mash? Or do you just cook them slightly?

Good point Ludi.

I use the more "waxy" type white or red potatoes and only cook them until barely done, actually still pretty firm in the middle. Then I cool them before shredding and shred on a very large holed grater.

(I know - seems like a huge long process, but I boil the potatoes in a huge pot ahead of time, and keep in the fridge most of the week, just grabbing what I need each morning)