buy an air fryer. Coat it a little in oil and then turn it up. The hashes are pre fried, I like to let them thaw completely and then fry in a cast iron skillet.
snoopy7548
Diamond Member
- Jan 1, 2005
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Torn Mind
Lifer
- Nov 25, 2012
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Buy stainless steel saucepan, along with many sticks of Kerrygold or equivalent salted butter. Put sticks of butter into saucepan, crank up the heat. Put in hashbrowns.
Muse
Lifer
- Jul 11, 2001
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I have NEVER ordered food delivered to my door. Haven't eaten McDonalds in years. I've hit Carls Jr. a bunch of times and gotten out for under $7, ordering a couple Spicy Chicken sandwiches. They aren't on the menu any more but they always have them.
Muse
Lifer
- Jul 11, 2001
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I just DIY from scratch my pizzas, on a weekend day. With all the toppings!
Muse
Lifer
- Jul 11, 2001
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I used to make hash browns. It's quite an art to get them right, took me a long time to figure it out. Gotta start by cooking the potatoes, baking would work. Once cool (or refrigerated), shred and fry. If you don't pre-cook the potatoes you have no chance on it coming out OK. Yes, of course, you can buy frozen and go from there, but I don't.
During the pandemic I worked at crispy hash browns off an internet recipe, even bought a ricer like this woman used:
Hash Browns Recipe
In this episode of Laura in the Kitchen Laura Vitale shows you how to make Hash Browns!
www.laurainthekitchen.com
I did it a few times and decided it was too much trouble.
MrSquished
Lifer
- Jan 14, 2013
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Yeah that is not your fault but it's weird how America has so few options outside of fast food once you get out of the more populous areas. Even in small villages in Europe, they have actual legit little food places that make everything from scratch from takeout to sit down. Here it's all usually unhealthy even if it is not a fast food place.
Muse
Lifer
- Jul 11, 2001
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I've never made em before but I thought you grate them raw and milk em before throwing in binders.I used to make hash browns. It's quite an art to get them right, took me a long time to figure it out. Gotta start by cooking the potatoes, baking would work. Once cool (or refrigerated), shred and fry. If you don't pre-cook the potatoes you have no chance on it coming out OK. Yes, of course, you can buy frozen and go from there, but I don't.
During the pandemic I worked at crispy hash browns off an internet recipe, even bought a ricer like this woman used:
Hash Browns Recipe
In this episode of Laura in the Kitchen Laura Vitale shows you how to make Hash Browns!
I did it a few times and decided it was too much trouble.
SteveGrabowski
Diamond Member
- Oct 20, 2014
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If I'm cooking I'd rather make something better than pizza. Well, better than the kind of pizza one can make in a home oven.
SteveGrabowski
Diamond Member
- Oct 20, 2014
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I used to make hash browns. It's quite an art to get them right, took me a long time to figure it out. Gotta start by cooking the potatoes, baking would work. Once cool (or refrigerated), shred and fry. If you don't pre-cook the potatoes you have no chance on it coming out OK. Yes, of course, you can buy frozen and go from there, but I don't.
During the pandemic I worked at crispy hash browns off an internet recipe, even bought a ricer like this woman used:
Hash Browns Recipe
In this episode of Laura in the Kitchen Laura Vitale shows you how to make Hash Browns!
I did it a few times and decided it was too much trouble.
I hate putting onions and bell peppers in my hash browns because they burn before I can get that hard caramelization I want in a hash brown. Agreed, it's so much trouble from scratch grating and soaking and drying so I just buy the Ore-Ida frozen patties and fry those hard in butter and a little oil in a covered cast iron. Ever since eggs got so expensive I stopped making chorizo and egg tacos and started making the far superior chorizo and potato with those hash browns broken up and they're always great. If you ever see Peyton's chorizo in the stores it's better than you get at most of the Mexican restaurants around me, and then mixed with crispy hash browns instead of potatoes that have been steaming in the tortilla it's no contest, my chorizo and potato kills any of the chorizo and potato tacos I can get in the restaurants around me.
Muse
Lifer
- Jul 11, 2001
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I can make a darn good pizza in my gas oven. I turn it to maximum after rolling out the pre-prepared dough and placing on a 12" pizza screen. I then put all cheese in one bowl, everything else in another bowl. Then spread my homemade Italian sauce, the cheeses, then the toppings and by this time the oven's been on about 20 minutes and the temperature is over 500F. In goes the pizza. 8 minutes later I take a peek with a bright flashlight, turn off the oven and estimate how long to wait before removing pizza to paddle for slicing, set the timer and wait for it to go off, meantime clean-up. It took a while to develop the system, I've made well over 100 pizzas, maybe over 200, I haven't kept score. Stopped making them for a while but took it up again over a year ago, bought a couple 12" pizza screens and the paddle and am now making 1 pizza/week. I prepare the dough in my bread machine, divide into 4 parts and freeze 3, each to be used on a successive weekend.
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Muse
Lifer
- Jul 11, 2001
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Peyton's Chorizo. Hmm. Well, there's probably some decent chorizo to be had around here, it is melting pot SF Bay Area and CA is home to a high percentage of Latinos. I have bought chorizo a time or two but made my own (still have a bit in the freezer, it's been quite a while) after finding this evidently authentic recipe online some years ago:
The link evidently doesn't work anymore but looks like I saved the info in my recipe file...
- - - -
---> Best! Chorizo is a chile and garlic flavored sausage, much beloved by Mexicans and we of the American Southwest. It was originally derived from the Spanish sausage of the same name, but has evolved over the last few centuries to be distinctly Mexican.
In Mexico, Chorizo is commonly made of pork, but also of young goat, javalina, venison, occasionally beef, or where meat is scarce, just about anything available.
Many of us think the finest chorizo is made in the Mexican state of Sonora, and this recipe hails from there. It is a fresh sausage, so if you make it with pork, cook it thoroughly. It is highly flavored, so a little goes a long way. It is convenient if it is wrapped and frozen in small packages.
Chorizo is great for breakfast. Thaw out a package, fry it up lightly while breaking it up, and when fried, scramble in a few eggs. This is wonderful by itself, or with tortillas.
Instead of the eggs, you can add a cup or so of Mexican beans to the fried Chorizo. Mash them well while they fry, and you have "Frijoles Refritos con Chorizo", excellent when eaten like grits or potatoes, and also excellent as a taco, burrito or sandwich filling. Chorizo is also good to flavor up a red chile sauce, a stew, or anything else that could use a bit of good Mexican bite.
To Begin Chorizo: In a large bowl place:
2 Lb. ground pork.
3 1/2 tsp. salt
6 Tbl. pure ground red chile (this makes the chorizo rather red... very distinctive!)
6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like, crushed
4-6 cloves garlic, minced
2 Tbl. dry leaf oregano
2 tsp. whole cumin seed, crushed
1 tsp. fresh ground black pepper
1 1/2 tsp. sugar
4 Tbl. good cider or wine vinegar
2 1/2 Tbl. water
Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.
- - - -
Muse addenda (in my recipe file): I've been forming sausage-like cylinders and putting on a plate to harden in the freezer, then putting in plastic bags, removing one at a time as needed to keep in the refrigerator. I love this stuff. It's better than Saag's and so much better for you.
SteveGrabowski
Diamond Member
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Muse
Lifer
- Jul 11, 2001
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A little glancing at labels reveals that most all sausage you buy ready made is 70% fat calories! Yipes.
I make my own pork sausage from the leanest pork roasts/chops I can find (which are reasonable at Costco). I don't use casings, I just form into long cylinders using a DIY extrusion device such as can be demonstrated in YT videos. I extrude them on plates, freeze and store in plastic bags. I'll do this maybe once a year (i.e. when I run out). I would use the same cuts of pork to make chorizo. I figure much less cholesterol and unwanted calories. I also divide pork like that into individual chops for the freezer.
Zor Prime
Golden Member
- Nov 7, 1999
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That's exactly what I do except they go from freezer straight to the cast iron skillet. I use olive oil. Then I try to drain as much of the oil as I can back into the skillet, and press them against paper towels to remove even more of the oil.
I've always got a small cast iron skillet on my stove with olive oil in it that can fit two hash browns. I don't use that skillet for anything else, lol.
Damn things are good.
Zor Prime
Golden Member
- Nov 7, 1999
- 1,039
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No doubt. I've started to avoid fast food unless I have a coupon or something. Like, Rally's 2 rally burgers and a large fry for $4 bucks -- sign me up. Coupon is always on the grocery store receipt.
But typically we avoid fast food, even Taco Bell, it's retarded expensive anymore.
May as well go to a restaurant. 2 days ago we went to Red Robin and before tip I was left with a $30 bill. Could have paid more than that for fast food. There's an amazing Italian restaurant nearby and if you get there before like, 5 or 6 or something, for two people I can get out of there for $30 as well before tip. Fast food has become nuts.
A reminder that fat has 3x the caloric content of protein, so that basically comes out to 50/50, which is still a lot but not like insane or anything. It's essentially bacon/pork belly.
- Jul 15, 2003
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How to Calculate Your Calories From Carbs, Proteins and Fats | Livestrong.com
Follow these simple steps to calculate calories from carbohydrates proteins and fats. Experts explain exactly how to do this, along with helpful graphics.
Sorry, thought it was 3 per for protein. Been a while since I had to know that. So more like 40/60, heavy on the fat side. Must be pulling it out of pork loin and chop cuts or something.How to Calculate Your Calories From Carbs, Proteins and Fats | Livestrong.com
Follow these simple steps to calculate calories from carbohydrates proteins and fats. Experts explain exactly how to do this, along with helpful graphics.www.livestrong.com
View attachment 78532
Anyhow, agreed with the above, it's better with lips and toes and shit.
- Jul 15, 2003
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SteveGrabowski
Diamond Member
- Oct 20, 2014
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