Two part Breakfast potato question

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moneypenny27
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2011/01/06 13:35:41 (permalink)

Two part Breakfast potato question

1. What is technical name for breakfast potato dish that is GRATED then FRIED.  Relative of Rosti potatoes, but I don't want to make a cake of potato?
 
2.  I have lightly parboiled my potatoes already and I have some time to kill.  Can I grate them now or should they be grated then immediately into the pan this evening.  Early grating causes too much moisture loss? Or browning of internal potato that didn't ge totally cooked?
 
Thank you
post edited by moneypenny27 - 2011/01/06 13:38:09
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    billyboy
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    Re:Two part Breakfast potato question 2011/01/06 14:11:54 (permalink)
    Sounds like Latkes.  You could grate them now but I think grating them into a bowl of water should prevent browning in advance.  Just remember to squeeze them out and dry with a paper towel before frying.
    #2
    BillyB
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    Re:Two part Breakfast potato question 2011/01/06 14:27:47 (permalink)
    Why would you parboil, and how can you grate parboiled potatoes ???? ... Potato pancakes would be grated...............
    post edited by BillyB - 2011/01/06 14:30:31
    #3
    moneypenny27
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    Re:Two part Breakfast potato question 2011/01/06 14:39:50 (permalink)
    Basically what is it called when you grate up a whole mess of potatoes throw them into a frying pan with some onions and make crispy on both sides .  No Potato pancakes.
    #4
    Michael Hoffman
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    Re:Two part Breakfast potato question 2011/01/06 14:48:35 (permalink)
    It's what is often served today as hashbrowns.
    #5
    BillyB
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    Re:Two part Breakfast potato question 2011/01/06 15:10:04 (permalink)
    It's called make up you own potato dish.
    .....................How about Potatos Croquettes
    post edited by BillyB - 2011/01/06 15:38:43
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    moneypenny27
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    Re:Two part Breakfast potato question 2011/01/06 15:41:25 (permalink)
    BillyB

    It's called make up you own potato dish.
    .....................How about Potatos Croquettes


    croquettes usually involve a breadcrumb breading....
    #7
    BillyB
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    Re:Two part Breakfast potato question 2011/01/06 16:00:23 (permalink)
    Kugelis.....................
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    leethebard
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    Re:Two part Breakfast potato question 2011/01/06 16:10:06 (permalink)
    Hashbrowns...make them often!!!
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    Michael Hoffman
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    Re:Two part Breakfast potato question 2011/01/06 17:12:20 (permalink)
    An nteresting thing to me about hashbrowns is that when I grew up, where I grew up, hashbrowns were cubed potatoes almost always fried up with chopped onions.  I don't think it was till about 20 years ago that I noticed those shredded things being called hashbrowns. Seems to me they called the cubed version hashbrowns because they were like hash.
    #10
    BillyB
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    Re:Two part Breakfast potato question 2011/01/06 17:42:17 (permalink)
    Michael, I remember homefries being big in the diners. I think the first place I saw shredded hashbrowns was in a place like Denny's. I always had Homefries in CT.....
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    Sundancer7
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    Re:Two part Breakfast potato question 2011/01/06 17:57:31 (permalink)
    I always microwave potatoes before I cook hashbrowns.  If I do not, it takes forever to fry.  I always add onions and peppers to my hasbrowns.
     
    The reason I microswave my potatoes is most of the time, it is for an event such as Christmas breakfast.  Even when I do that, it takes about 30 minutes for them to brown nicely.
     
    Paul E. Smith
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    stricken_detective
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    Re:Two part Breakfast potato question 2011/01/07 01:28:22 (permalink)
    "1. What is technical name for breakfast potato dish that is GRATED then FRIED.  Relative of Rosti potatoes, but I don't want to make a cake of potato?"
     
    This would be hash browns.

    "2.  I have lightly parboiled my potatoes already and I have some time to kill.  Can I grate them now or should they be grated then immediately into the pan this evening.  Early grating causes too much moisture loss? Or browning of internal potato that didn't ge totally cooked?"
     
    Why did you parboil them? I think it would be harder to grate them & would make them have more moisture in them. Any time you grate potatoes, you should put them in a sieve with paper towels in to help soak up the water & leave em for awhile. If you don't get most of the liquid out, they will not brown or be crispy. Then you will have Hash Whites, and no one likes Hash Whites.
     
    Did you parboil them so the inner part of them would get cooked? That doesn't make sense if you're not going to patty them. If you're not going to patty them, they are free to move about the frying pan & will get done, you don't have to worry about undercooking them. Make sure the oil is hot enough but not smoking, before you start.
     
    And don't forget the garlic salt when they come out of the pan!!! YUM!!!

    #13
    jman
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    Re:Two part Breakfast potato question 2011/01/07 08:08:25 (permalink)
    Many, many years ago (about fifty), when I was a teenager working in a local restaurant, our "hashbrowns" were considered some of the best in town.  How did we make them?  First, we parboiled thin-skinned potatoes which were the size of a baseball.  Back then, people didn't much want to eat the skins, so each potato was rubbed to remove the skin after it was parboiled.  We then put a small dipper of oil on the grill  then grated the potato directly on the grill with one potato making one order of hashbrowns.  We peppered and lightly salted them while they were crisping up.  Two eggs, bacon or sausage, hashbrowns, and toast for $.65. 
    #14
    the ancient mariner
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    Re:Two part Breakfast potato question 2011/01/07 08:33:50 (permalink)
    I cube mine just as Michael said cause that's the way we did it back then------and------. 
    I microwave 'em just as Paul said cause that's the way we do it now. 
     
    And always with chopped onions, of course
     
    Love 'em and have 'em 2 or 3 times a week with bacon and eggs.  Hope they aren't fattening.
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    Michael Hoffman
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    Re:Two part Breakfast potato question 2011/01/07 09:00:08 (permalink)
    They're not fattening. They wouldn't dare be fattening.
    #16
    BT
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    Re:Two part Breakfast potato question 2011/01/07 09:17:23 (permalink)
    I prefer my fried potatoes fried in bacon grease and accompanied by lots of fried onions mixed in, and a don't give a hoot if they are fattening.
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    moneypenny27
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    Re:Two part Breakfast potato question 2011/01/07 09:45:01 (permalink)
    Due to lack of a flat top the biggest frying pan we had was used and b/c there was too much potato in the pan they turned out more like Rosti potatoes which didn't entirely please two family members.
     
    I was very pleased however
    I parboiled them for ease of cooking later, they grated just fine.
    #18
    1bbqboy
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    Re:Two part Breakfast potato question 2011/01/07 11:15:18 (permalink)
    Wouldn't adding onions make them potatoes o'brien, or does that require an addition of green peppers also?
    post edited by bill voss - 2011/01/07 11:23:14
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    Michael Hoffman
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    Re:Two part Breakfast potato question 2011/01/07 13:54:13 (permalink)
    You need green (and sometimes red, too) peppers for Potatoes O'Brien.
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    BillyB
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    Re:Two part Breakfast potato question 2011/01/07 14:23:27 (permalink)
    I still don't under stand how you grate parboiled potatoes ????????  I can see how you can great or shred a potato. aren't they just like fried mashed potatoes when there grated................Bill
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    leethebard
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    Re:Two part Breakfast potato question 2011/01/07 14:29:47 (permalink)
    You can parboil homefries..you grate and shred raw potatoes for hashbrowns...you don't parboil potatoes you're going to shred!!!!!
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    moneypenny27
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    Re:Two part Breakfast potato question 2011/01/07 14:56:01 (permalink)
    Truly the potatos didn't boil for 5 min.  Went immediately into fridge for 8 hours.  At 5:30pm they were just shreddable.  It works and tastes great
    #23
    chewingthefat
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    Re:Two part Breakfast potato question 2011/01/07 16:22:04 (permalink)
    Great them raw, soak in a little distelled vinegar and water, overnight is ok. drain, chopped onions mixed in,  fry in a little Crisco or Peanut Oil.
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    Sundancer7
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    Re:Two part Breakfast potato question 2011/01/07 16:34:03 (permalink)
    chewingthefat

    Great them raw, soak in a little distelled vinegar and water, overnight is ok. drain, chopped onions mixed in,  fry in a little Crisco or Peanut Oil.

     
    What does the vinegar do?
     
    Thanks
     
    Paul E. Smith
    Knoxville, TN

    #25
    BillyB
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    Re:Two part Breakfast potato question 2011/01/07 16:47:06 (permalink)
    moneypenny27

    Truly the potatoes didn't boil for 5 min.  Went immediately into fridge for 8 hours.  At 5:30pm they were just shreddable.  It works and tastes great


    You asked a question about GRATED potatoes and then you SHRED the potatoes. I knew the story would end this way, it was just a matter of time........Now we know the difference between grated and shredded.........................
    #26
    Michael Hoffman
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    Re:Two part Breakfast potato question 2011/01/07 16:54:38 (permalink)
    I'll bet the poster, like a lot of people, uses the terms grated and shredded interchangeably.
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    Foodbme
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    Re:Two part Breakfast potato question 2011/01/07 17:54:54 (permalink)
    #1 = Hashbrowns
    #2 Shredding par-boiled potatoes = Mush!
    I only par-boil when making Home fries which are small cubed par-boiled potatoes mixed with chopped onions, Salt & pepper cooked in bacon grease
    post edited by Foodbme - 2011/01/08 00:33:16
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    mar52
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    Re:Two part Breakfast potato question 2011/01/07 20:06:56 (permalink)
    Grated makes potato mush and mincemeat out of knuckles.
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    jman
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    Re:Two part Breakfast potato question 2011/01/07 20:18:37 (permalink)
    Michael, I think you're absolutely right.  In my post, I used "grated" when I should have used "shredded".  We used the course side of a box grater to shred the potatoes which produced strings consistent with what would be called shreds if they were cheese.
    #30
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