Hashbrowns-Need Help

I am cooking breakfast this saturday for about 30 people. I can handle the waffles,omellets,sausage...etc But when it comes to the Hashbrowns cooking them and keeping them fluffy and hot always seems to be a problem. Any suggestions would be of great help.

A griddle with even heat ... a couple restaurant spatulas ... put the shredded potatoes through a salad spinner ... bacon grease ... medium heat ... carve them into manageable patties with the spatulas as soon as they start to firm up ... I use red potatoes. Ideally you can serve them right from the griddle, otherwise the foil wrapped heating pad will likely do the trick.

For that many people you might want to do home fries too.

All this said, I've never been thrilled with my hashbrowns, but I have made awesome home fries.

Have your camera nearby ... We want to see the pictures.

We used to half cook them and hold them in a warming pan, then finish them to order, all golden brown outside and soft and creamy inside.

I was hoping for more action on this thread ...

I am a lifelong student of the art of the breakfast potato.

quote:

Originally posted by wheregreggeats.com

I was hoping for more action on this thread ...

I am a lifelong student of the art of the breakfast potato.

You should've seen us at work...this was the first year of the Dennys Grand Slam and I co-managed #81 (next door to Circus Circus in Las Vegas) At 5:30 we would load a 6'flat grill 6" deep in fresh hash browns, we were the only store that used fresh at the time...all the others used instant, to get ready for the morning rush. We cooked them til they were about 1/2 done and then loaded them into the warmer drawers and finished them as needed. Usually running out by 9:30 or so when we could switch to cooking as needed.
Our Prep for the 'Slam' weekends would consist of 25 5gal buckets of egg wash, 25 5 gal buckets of pancake batter, 400# of bacon, 300# of link sausage...and we on occasion would run out. An absolutly crazy and fun place to work.

quote:

Originally posted by Big_g

quote:

Originally posted by wheregreggeats.com

I was hoping for more action on this thread ...

I am a lifelong student of the art of the breakfast potato.

You should've seen us at work...this was the first year of the Dennys Grand Slam and I co-managed #81 (next door to Circus Circus in Las Vegas) At 5:30 we would load a 6'flat grill 6" deep in fresh hash browns, we were the only store that used fresh at the time...all the others used instant, to get ready for the morning rush. We cooked them til they were about 1/2 done and then loaded them into the warmer drawers and finished them as needed. Usually running out by 9:30 or so when we could switch to cooking as needed.
Our Prep for the 'Slam' weekends would consist of 25 5gal buckets of egg wash, 25 5 gal buckets of pancake batter, 400# of bacon, 300# of link sausage...and we on occasion would run out. An absolutly crazy and fun place to work.

Big what kind of Potatoes? What kind of oil? Did you soak them first? How did you keep them from clumping?

Big G ...

Do you think the half cooking the hash browns was part of the magic (like double frying French Fries) ???

How thick did you pile them?

What was the shortening?

Did anyone ever come in after having been drinking ???

I used to keep the left side of my flattop off, the middle burner on low, and the right burner on med. I would line the whole top of the flattop with hashbrowns left to right and then let them cook about half way and then move the whole thing to the left side of the grill. Only takes about 3-4 minutes to finish them to order. I would use the left lower portion of the grill for over easy or sunny side up eggs. The middle portion was used for omlettes and medium or well done eggs. The right portion was reserved for pancakes and corned beef hash or for finishing well done hashbrowns.

David O.

sorry no help with the large crowd.
When I make hashbrowns weitehr just for myself or a family meal, I start by getting a cast iron skillet hot then toss in a couple strips of bacon until they render out their gold. In the meantime I soak the shredded potatos in ice water, drain and pat dry, toss in some chopped peppers and onions and put a thick layer in the pan, I stir them a few times over teh first 5 minutes then let them set after a couple more minutes I move the whole pan to the broiler. Once they get golden I top with shredded chedder

Rus...they were local "fresh" hashbrowns...I don't remember who our produce vendor was but thats who we got them from. The Oil was just the standard butter flavored oil that Denny's used for eggs and most everything, it came from the Denny's warehouse. The potatoes didn't really clump up if I recall correctly..we kept them pretty well oiled.
And then to finish we loaded them on to the hot part of the flat grill, oiled if needed, cooked until brown+ and then flipped over and finished them.

Gregeats...We "had to" pre-cook them just to keep up with the demand and because we use both flat tops to make pancakes during the rush. They would actually be 4 - 6 inches thick on the grill, and one of the nine line cooks would baby sit them to keep them turned and oiled. Man, they came in before during and after drinking...Never work a full moon night, on the strip, at an all night coffee shop
This was an unusual Denny's to say the least....where a standard store had a 6 burner egg station, 6' flat grill, and a 3' chargrill, we had two of everything in a mirrored configuration, and about a 200 seat side dining room. Also, we were next door to a 1000 room motel (Westward Ho) with no food service at the time...and...we had guys on hotcart adult tricyles doing room service. To say this place rocked is an understatement. It was so busy that we (the 5 managers)seldom had to correct an employee...if you couldn't pull your weight in your position...the other crew members would convince you to leave. Sad to say its long gone now, the motel put in food service, the lease on the grounds expired, and McD opened up next door where the old Phillps gas station was located.

you can cook your hashbrowns a day ahead, chill them air tight. warm in an oven the day of. if you do them thick, they will be more lively in the middle.
ahhh the memories of dennys cooking. or nightmares... i worked second and third shift for three years. i used to have to come in, and take over with no prep. prepping and cleaning all night long. oh and busting out the drunk crowd.

Russ, how did your hashbrowns turn out??

quote:

Originally posted by Big_g

Russ, how did your hashbrowns turn out??

They turned out great. I actually used my 32 inch Wok and my turkey frier burner with diced potatoes and kept turning them. Came out pretty crunchy.They ate all of them.....Russ

Great way to do it.

quote:

Originally posted by Russ Jackson

quote:

Originally posted by Big_g

Russ, how did your hashbrowns turn out??

They turned out great. I actually used my 32 inch Wok and my turkey frier burner with diced potatoes and kept turning them. Came out pretty crunchy.They ate all of them.....Russ

Pictures?

Russets, red skinned, creamers, boiling (Maine)....Which are preferred??

What about onions in the homefries? Bacon fat...A must!

I never thought of a wok ... sound like an excellent idea.

I cook my potatoes whole at least a day ahead and let them drain. You want to make sure all the water is out of them if possible. Cook them about halfway at that point. When you are ready to cook them shred them and place them in a hot cast iron skillet with real butter, Land o lakes personally. Cook them till golden brown on both sides. If you are wanting to hold them and keep them warm I would put them in a warm oven till just before serving and maybe crisping them up when you are ready to serve them.

I know this is posted late but I wanted to give you how I make them at home.

Cheftaz1978

Another late post also here.. I grate my potatoes into a colander, rinse them down in cold water, squeeze the liquid out and repeat this process one more time. Removes alot of the starch and makes for some fine tasting hash browns.