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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
Big Mistakes Everyone Makes With Canned Corned Beef And Corned Beef Hash
Canned slop or culinary masterpiece? Canned corned beef could be just what you need to spice up your favorite meal. You just gotta know how to cook it!
#CornedBeef #CookingTips #Mistakes
You're eating it as-is | 0:00
Not removing excess salt | 1:16
Not rendering off the fat | 2:21
Not using an air fryer | 3:17
Not cooking it long enough | 4:24
Using the wrong oil | 5:11
Using the wrong pan | 6:22
Not getting creative | 7:09
Not delving into foodie cultures | 8:01
Subbing it as a taco filling | 9:06
Read Full Article:
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 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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How to Make Hash Brown Breakfast Cups
Learn How to Make Hash Brown Breakfast Cups. ➡️SUBSCRIBE to my channel: WATCH NEXT➡️ One dish meals make meal prep so easy. This Hash Brown Breakfast Cups Recipe - also called Hash Brown Egg Cups - is one such meal. In a single muffin cup, you have a crispy hash brown crust that is filled with bacon, sautéed vegetables including baby spinach, peppers and onions, melted cheese, and an egg cooked exactly to your liking.
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0:00 Introduction
1:18 Hash Brown Breakfast Cups Ingredients
19:07 How to Bake Bacon
26:04 How to Make Hash Brown Breakfast Cups
58:39 Egg Cooking Times
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
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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BEST POTATO HASH RECIPE EVER! - NINJA FOODI SLOW COOK