Here she is all done. Boy! What a problem child she's been. I've been trying to scan her tonight and my scanner lost all its settings and is driving me absoultely bonkers. Obviously, I'm still trying to come up with that "perfect killer" title for her.
So tonight...I decided to try out that Perkins Potato Pancake recipe (like I said I was gonna do today) and it was good...but it wasn't something that went well with the grilled scallops and salmon fish I made tonight.
It's definately only a breakfast type food. I should have realized that when I read it called for 4 tablespoons of sugar? It would be perfect with some breakfast sausages though---hear that Joe?
Anyway, ya... it's kinda sweet and not as potato-ee as I thought :( I just wanted it to be like the hashbrown potatoes that they make at my work---or like at Denny's GAWD! They are soooo perfect there!
So what's the secret with making hashbrowns!? (someone please tell me!) I try and make them but they never get crispy and brown on the outside. Is it the temperature? the grill? should I use a teflon pan? or is it the butter? should I use oil? is it the potatoes? Should grate my own or use frozen? Wah!!!! I wanna know! (((sigh))) Mine just turn out like mushy shredded mooshie crap!
Anyway, I'm kinda frustrated over making them (can you tell?) I want to "master them" I want to be known as the hashbrown princess. Then I'll paint a "Girlie Girl Hash Brown Princess" watercolor :P
Ok...I'll be thinking about this all night now.
Lo**
Posted by Lori at October 19, 2004 08:22 PMDon't feel bad Lo, it took me years to master making hashbrowns perfectly, but even now I screw it up.
K
teflon pan (cuz I'm dangerous with anything other than that) use oil, but not to much, only enough to coat the pan.
I use frozen hashbrowns...you must let the oil heat up in the pan first
Keep the layer of hashbrowns thinish...like they do at Dennys. Now, this was the hard part for me, once you slop the hashbrowns in the pan, you have to leave them without touching them. Just let them cook, check the edges of the hashbrown corners every so often till you see the desired color. (Think of it as frying)
Desired color, flip the hashies...and wait. With practice, you can pop a batch of hashbrowns out in no time. :)
-Joe
Joe to the rescue!
Thanks, bro, I was about to chime in that I haven't had much luck even with the frozen ones, but it looks like maybe I just need to walk away and let them cook...
Posted by: dan on October 19, 2004 10:20 PMJoe!! You are a master hashbrowner? Well, Look at you!
Thank you for your tips!! I have another bag of hashbrowns in the freezer to experiment with...this should be a fattening night.
Title for art "Sea Dreamer"
Posted by: RX8DOC on October 20, 2004 09:54 AMOh Lori, that painting is so, so nice!
At Perkins they serve those potatoe pancakes with apple sauce. Yes, they are breakfast fare. I'll bet you'd like them better for dinner without the sugar.
Good luck with your hashbrowns tonight.
that recipe looks closer to "pancake" than "potato". Have you tried them with maple syrup? just kidding.... Sounds like Joe's got the technique down: it's a no-no to stir hash browns as they cook!
Posted by: KQ on October 20, 2004 10:59 AMpotatoe pancakes with onion and sour cream...aaaaaaaahhhh.
We used to make our hashbrowns in the deep fryer... delish. So I'm sure if you pan fry them it will involve liberal use of oil and just a dash of salt. I used to use fresh taters but I don't deep fry anything anymore so i make pan fried taters. There still good but not quite the same.
Good luck LO!
The painting is absolutely gorgeous too... Ray had a good name 'Sea dreamer'.
Okay...title..Tickling Francie. Kinda like Tickling your fancy but with a name. :)
Posted by: tashina on October 20, 2004 11:46 AM
"Tickling Francies Fancy?"
Hey I Like that!!!-- Thank You Tashina!
Lo,
I love hashbrowns too. I grate them fresh, squeeze out the excess liquid, put a liberal amount of olive oil (so you don't have to feel TOO guilty) in a teflon pan. Heat the oil up and then the THIN layer of potatoes, no more than an inch thick. I sprinkle them with Johnny's Dock seasoning and pepper. And yes, no stir, but you can peek. There's a fine line between brown and burnt. If they seem to be sticking, add more oil.
YUM!
julie
I like rx8doc's title: "Sea Dreamer" Doc, ya get my vote.;0)
Just wanted to let you know that Dan is wonderful! He helped me out with a computer thingie. Thanks for having such an interesting collection of fans and friends to link with Lolo.
I am so very grateful. (ovation please)
-jj
Posted by: liljiffy on October 20, 2004 10:07 PMI have thoroughly enjoyed eyeing the sights at Lori's web site, Art work and stream of concious is wonderful? I Did a google for printers of greeting cards (searching for commercial printer at the moment so I can possibly get off of inkjet life) and came upon her. Very very fun, beautiful garden, isn't this internet stuff fun!!!
Nancy
I second the motion on everyones wonderfulness.
Dan is the man yep.
& Lori is sublime...just abouteveryone is a fabulous desert.
I am debating now whether to make that bag of potatos hash browns or potato salad (the original plan)
Posted by: Lili on October 21, 2004 01:36 PM