1/2 : c Sugar
2 : lg Egg whites; unbeaten
1/4 : ts Salt
1/2 : ts Vanilla extract
1/2 : ts Vinegar
1 : c Semisweet chocolate chips;
-melted, : -melted, cooled
3/4 : c Walnuts; chopped
2 : c Pork or chicken, chopped
3/4 : c Onion, chopped
2 : tb Sugar
2 : tb Soy sauce
1 : lg Can Chinese vegetables
2 : Schmaltz herrings -- filet
And : And skin
1 : Apple -- peeled
1 : md Onion
1 : tb Graham cracker crumbs
2 : Eggs, hard-boiled
1/2 : c Vinegar
1 : c Golden raisins
1/2 : c Mixed fruit; candied (up to
-1) : -1)
3 : tb Brandy; or rum
1 : pk Active dry yeast
2 : 1/ c Flour (up to 3)
1/2 : c Milk
1/3 : c Butter; NO substitutes
1/4 : c Sugar
1/2 : ts Salt
2 : lg Eggs; beaten
2 : ts Lime peel; grated
1/3 : c Blanched almonds; chopped
0: Hmmm
1:
2:
3: After years of experimenting (read: Whoops!), I think I can safely give you an idea on how to come up with *good* Hash Browns
4: I'm going to start with raw potatoes
5: They make the best HBs
6: Diners and real "cook-it-on-site" restaurants do it this way
7: Peel and prep the spuds however you like for the final product
8: ie
9: Hash Browns will be diced, Home Fries can be sliced as thin as potato chips
10: Grated ones I have seen with many names, but the most common was Latkes <G>
11: (The names are not really important, pick the *type* you like
12: The name can vary from cook to cook
13: ) Next for the real diner type spud, parboil them THE NIGHT BEFORE! They should be dropped into rapidly boiling water, then returned to a boil
14: By the time the water has gotten back to a "rolling" boil, they should be done
15: Stir 'em a couple times and test one or two
16: The "crunch" of fresh spuds should be all gone, but they can't be mushy
17: Then, drain them completely and run COLD water over them until they are no longer warm
18: If you fail to do this, the internal heat of the spuds will continue to cook them
19: You want to do that yourself, in the skillet
20: NOTE: If using grated or very thinly sliced potatoes, drain and rinse before the water returns to a full boil
21: These cook *very* quickly
22: Now, after you've cooled everything down under the faucet, drain, and store in a sealed container in the fridge
23: Refrigerate overnight
24: Next morning, pull out the amount of spuds you'll need, about 1 medium potato per person
25: (Or 1 large handful) Then, pre-heat a skillet or griddle until a drop of water "dances"
26: Add your butter/margarine/oil
27: The amount is up to you and the quantity you're cooking
28: You will need enough to lightly coat all the spuds
29: Keep your heat around a "medium" temp
30: Remember, grills in diners are at a constant temp all day long
31: You need even heat for best results
32: Do not use a "Shedd-spread" type whipped butter substitute
33: They don't fry well
34: Type of pan? Use heavy cast-iron or aluminum
35: You are going to be dropping cold spuds into hot oil and thin pans will cool off rapidly, requiring extra cooking time to re-heat the pan
36: Drop the spuds into the oil and flip constantly until all of them are coated with b/m/o
37: Press down to ensure even heating and place a flat pot lid over the potatoes until they are ready to turn the first time
38: Brown to your desired preference
39: Turn once and when browned on the other side, use your spatula to break them loose from the pan and slide onto a serving plate
40: Enjoy
41: (If using frozen spuds, such as Ore-Ida, thaw them first
42: They are already partially cooked and will give you "crisp on the outside, mush on the inside" if used frozen rock-solid) Now, aren't you sorry you asked? <BG>