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See also "rosti". You grate the potato, squeeze out the juice, form into "patties" and fry them gently. I'd advise you search for "make hash browns" or "make rosti" to find recipes - there will be plenty out there. L
May 21, 2009. 5:03 PMSdaMaster
says:
basically use a cheese grater to grate the potatoes and put them in a glass container with some lemon juice as well as your favorite spices and let them "marinate" over night and then spread them evenly over the pan let crisp flip repeat and voila you have tastiness p.s. you can also grate an onion or carrot for non chunky flavor
Apr 25, 2009. 3:25 PMmmickeyg
says:
If you want to freeze them: you can grate them, pat dry with a paper towel, and freeze on a tray before putting into plastic bags.
Apr 15, 2009. 7:59 AMVondella
says:
When we have baked potatoes, I throw a few extra ones in the oven. Put in frig them over night. Peel and grate while cold. In HOT oil, add the potatoes, gently press flat into pan., sprinkle salt to top side. Do not stir the potatoes - leave undisturbed. When turning to brown other side, and making a large amount, cut sections to keep formed, flip to brown, salt or season to taste. We use Mrs. Dash Spicey mix - very good. You can also add a sprinkle of cheese. Restaurants purchase potatoes which are already cooked. Raw potatoes become mushy and often not pretty.
Mar 31, 2009. 2:08 PMintelruth
says:
- 2 eggs
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 medium potatoes, peeled and shredded (with juice squeezed out)
- 1/2 cup finely chopped onion
- 1/4 cup vegetable oil
2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
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