You Suck At Cooking
Published 7 Oct 2023Hashbrowns. Also known as fried potato shreds. Also known as 2D potatoes. Also known as even greasier potato chips. Also known as hashbrowns.
If you’ve never fried before or you want to brush up on the details, check this out
https://food52.com/blog/18669-the-do-…This deep fry safety page is also very good
https://www.bbcgoodfood.com/howto/gui…Basically hot oil can get out of control so you need to monitor your temperature and not let it get too hot. Electric stoves are deceptive in that they can get the oil very hot even at a lower settings, there’s just a longer delay.
RECIPE
Capture potatoes
Apologize to potatoes
Remove outer thermal membrane
Disintegrate potatoes
Rinse potato smithereens or soak them if you want them less starchy
Wrap them in some cheesecloth or a clean dish towel and squeeze the hell out of them (but mainly the water and leave some of the hell)
Cook them in a non stick pan with a tablespoon of oil for around ten minutes so they won’t be medium rare
Let them cool off a bit
Put them in a bowl
For each potato add
1 teaspoon corn starch
1 teaspoon garlic powder
1 teaspoon onion powder
some pepper pepper pepper
Wangjangle
Form into patties or triangles but NO OTHER SHAPES
Heat your oil in a cast iron skillet but not so hot that you burn your house down
Most recipes recommend around 350 degrees Fahrenheit but as long as you get a sizzle going when you put them in it’s hot enough
Fry until the first size is golden brown. Somewhere between 4-8 minutes
Fry the other side until golden brown which is gonna happen faster, probably 5 minutes max
Lay them down on a paper towel and tell them they did a good job
Let them cool or spray a heat resistant gel inside your mouth and eat immediately
http://instagram.com/yousuckatcooking
Threads @yousuckatcooking
https://twitter.com/yousuckatcookin
Book http://yousuckatcooking.com
January 8, 2024
Crispy Hashbrowns – You Suck at Cooking (episode 161)
Comments Off on Crispy Hashbrowns – You Suck at Cooking (episode 161)
No Comments
No comments yet.
RSS feed for comments on this post.
Sorry, the comment form is closed at this time.
