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How To make More Than You Ever Wanted To Know About Hash
Potatoes Butter/margarine,oil
Hmmm... After years of experimenting (read: Whoops!), I think I can safely give you an idea on how to come up with *good* Hash Browns. I'm going to start with raw potatoes. They make the best HBs. Diners and real "cook-it-on-site" restaurants do it this way. Peel and prep the spuds however you like for the final product. ie. Hash Browns will be diced, Home Fries can be sliced as thin as potato chips. Grated ones I have seen with many names, but the most common was Latkes <G>. (The names are not really important, pick the *type* you like. The name can vary from cook to cook.) Next for the real diner type spud, parboil them THE NIGHT BEFORE! They should be dropped into rapidly boiling water, then returned to a boil. By the time the water has gotten back to a "rolling" boil, they should be done. Stir 'em a couple times and test one or two. The "crunch" of fresh spuds should be all gone, but they can't be mushy. Then, drain them completely and run COLD water over them until they are no longer warm. If you fail to do this, the internal heat of the spuds will continue to cook them. You want to do that yourself, in the skillet. NOTE: If using grated or very thinly sliced potatoes, drain and rinse before the water returns to a full boil. These cook *very* quickly. Now, after you've cooled everything down under the faucet, drain, and store in a sealed container in the fridge. Refrigerate overnight. Next morning, pull out the amount of spuds you'll need, about 1 medium potato per person. (Or 1 large handful) Then, pre-heat a skillet or griddle until a drop of water "dances". Add your butter/margarine/oil. The amount is up to you and the quantity you're cooking. You will need enough to lightly coat all the spuds. Keep your heat around a "medium" temp. Remember, grills in diners are at a constant temp all day long. You need even heat for best results. Do not use a "Shedd-spread" type whipped butter substitute. They don't fry well. Type of pan? Use heavy cast-iron or aluminum. You are going to be dropping cold spuds into hot oil and thin pans will cool off rapidly, requiring extra cooking time to re-heat the pan. Drop the spuds into the oil and flip constantly until all of them are coated with b/m/o. Press down to ensure even heating and place a flat pot lid over the potatoes until they are ready to turn the first time. Brown to your desired preference. Turn once and when browned on the other side, use your spatula to break them loose from the pan and slide onto a serving plate. Enjoy. (If using frozen spuds, such as Ore-Ida, thaw them first. They are already partially cooked and will give you "crisp on the outside, mush on the inside" if used frozen rock-solid) Now, aren't you sorry you asked? <BG>
How To make More Than You Ever Wanted To Know About Hash's Videos
How To Make Corned Beef Hash At Home
Gerald Sombright, Chef de Cuisine at Knife and Spoon at the Ritz Carlton Grande Lakes, makes corned beef hash with creamy scrambled eggs. He upgrades his grandmother’s recipe by using fresh deli-sliced corned beef, roasted potatoes, and Worcestershire sauce. He also adds in creamy Boursin cheese to achieve the fluffiest scrambled eggs you’ve ever had placed on a bed of crispy, savory corned beef hash. Check out the recipe here:
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The BEST way to use frozen hash browns is these spicy tuna crispy bites! #shorts
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Hash Browns - Hash Browned Potato Recipe - Classic Breakfast Potatoes
Learn how to make Hash Browns! - Visit for the ingredients, more recipe information, and over 675 additional original video recipes! I hope you enjoy this Hash Browns recipe!
Hash Browns with Joshua Weissman | Quarantine Cooking
Chef and Youtuber @JoshuaWeissman demonstrates how to make everyone’s favorite fast food hash browns at home. The key to this recipe is technique and three simple ingredients: russet potatoes, salt, and (lots of) duck fat. Joshua shows how to prep the potatoes and confit them so you can recreate the fast food breakfast experience in your kitchen. Check out the recipe here:
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Best Corned Beef Hash Recipe with Canned Corned beef
Today we’re cooking up a classic corned beef hash recipe. You can mix your own leftover corned beef or use canned corned beef with diced potato and onion to create this hearty breakfast dish. I keep the seasoning simple with just a little pepper, paprika, and Worcestershire sauce, so this dish doesn’t require many ingredients. For more tips on using canned corned beef, check out
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Ingredients for a Corned Beef Hash Recipe
12 oz CANNED CORNED BEEF
2 med POTATOES
1 Lg ONION
2-3 Tbsp WORCESTERSHIRE
1 tsp PAPRIKA
1 tsp CARAWAY SEEDS (optional)
OIL for the skillet
SALT and PEPPER to taste
...add a little fresh or dried HOT PEPPER if desired
How to make Corned Beef Hash
Heat oil in a skillet on medium heat.
I like to slice and sear my corned beef in the skillet while I prep the other ingredients for this dish. Corned beef in the can is already cooked, but that sear adds even more flavor to the recipe.
Remove seared beef from the skillet and set aside.
Add in diced potatoes. Cut potatoes uniformly, slightly smaller than a game die. You can skin the potatoes if you like, but why? It’s easier not to skin the potatoes, and the skin is good, so think about it, dude. Sauté potatoes for about five minutes. Give the dish an occasional stir, but not too much.
Mix in the chopped onion, and continue sautéing another 5 minutes.
Add in Worcestershire sauce, salt, and pepper and cook for another 5 minutes.
Shred corned beef into the skillet and mix well. Raise the skillet temperature to medium high and continue cooking 5-10 minutes more, or until the dish is done to your liking.
Hash v Skunk: Whats the Difference?
The world of cannabis seems to have its own language, and it can get really confusing, especially when it uses words that have a totally different meaning to the ones we’re used to.
Isn’t a reefer a jacket?
Surely a joint is what you roast on Sundays?
It gets no easier when you use terms like hash and skunk and no, we’re not referring to a black and white mammal renowned for its unholy stench!
So, what is hash if it doesn’t contain corned beef or has a tag attached to it on Twitter?
Hash is cannabis resin obtained from cannabis plant buds and is in essence a far more concentrated form of cannabinoids, rich in THC.
Hash is usually smoked using a pipe or crumbled up with rolling tobacco in a joint, and we’ don’t mean beef or lamb!
Hash is also an abbreviation for the word hashish, a word of Arabic origins for dry herbs and which was first used in the English language around the beginning of the 17th century.
Skunk is a more general term which is used for cannabis that comes from a cross-breed of cannabis Sativa and cannabis Indica plants.
So, Why the cross breed you may be asking.
Well, Rumor has it that it creates a more potent form of cannabis, but we couldn’t possibly say, because how would we know?(cough, splutter)?
Anyhow, are you more an animal lover and prefer skunk, or are you more into social media and like your hash?
Let us know in the comments below, and of course if you enjoyed this video make sure to subscribe to our channel, and hit the bell notification, so you too can become a cannabis expert!