Hash Browns. Help out a poor Brit....
 

For my sins, I like Denny's hash browns. I know they're simple to make in principle, but when I googled for recipes to make them like Denny's ('cause I've had really nasty ones in restaurants here, too), it seems that everyone likes to call their recipe "just like Denny's" whether they just grate raw potato in a pan, or blend it with sweet potato, onion, garlic and toss it in flour seasoned with gold dust before frying in the blood of a virgin.

So, needless to say, my first attempt was an unmitigated disaster (I ate it anyway but....) how do I make hash browns from scratch similar to those I get at Denny's. I know they probably use reconstituted cat poop with added chemicals, but, you know, something that vaguely resembled it'd be good.

please.

thanks.

:)

I make hash browns by buying a bag of Bob Evans, throwing in some Canola, and browning. I don't like the "southern style" which are diced.

I haven't had a lot of luck with my own potatoes, though. They don't seem to brown very well and just get soggy/greasy. Never heard of putting flour anywhere near the potatoes.

This recipe calls for using oil AND butter...maybe that helps with browning and crisping.

scattered, smothered, n' covered

Here's what you need to do: go to Denny's when it's not busy, and just ask the waitress. You know it's probably just some brand of frozen potato that you could buy at the store yourself. Seriously, I ask about menu items at restaurants all the time, and I've had several even print out their actual recipe for me before. (Of course I always have to scale it down from "serves 50"...)

Tatties that have been shredded and then frozen probabbly stay in shape better, maybe?

thanks. guess I could freeze my own potatos? that might have a drying effect on them

Ask Lumberjim - he used to work there

If you want to use your own potatoes, I would grate them, and put them in salted water for a little bit so the salt will draw out the moisture; then squeeze all the water out of them before trying to fry them.

You're probably not going to get hash browns that taste "just like Denny's" unless you use frozen. But you might get really good hashbrowns!

Some types of potato have a higher water content which means they're not so good for frying. You'll have to do a bit of research to find out which ones though.

All potatoes do have water though, so a good idea is to grate them onto paper towels to soak some of that up. You could also then put them in the fridge to further dehydrate them.

As to making hash browns, I haven't really got a clue. :)

Do you get a good variety of spuds in Oz? that's aprt of my problem.. I worked in a chippy, I know my British spuds inside out, but here we seem to get white

Since hash browns are fried, use potato varieties best suited for frying, not baking. Try Yukons.

Commercial hashbrowns additives are probably simply antioxidants to keep them from turning brown before getting cooked crispy. Hashbrowns in general don't do well if undercooked, so cook 'em through. I've sent undercooked ones back for more if the fry cook had lost the bubble.

Bake potatoes (skins on) in a microwave if you are in a hurry......
Bake in oven , if not
Let cool.....
Slice, dice, chop and grate with chopper, grater/slicer, like Boehner...(Leave skins on)

Put sufficient oil or butter in a cast iron skillet......Medium heat 6/7 (Only cast iron will do)

Sprinkle with Canadian steak seasoning and/or garlic, pepper,oregano, salt and Italian seasoning.

Brown till tender, yet chewy, turning frequently....enjoy

Use a potato ricer to squeeze all the moisture out of the grated potato.

I don't find anything special about Denny's hashbrowns, but I've cooked at a lot of restaurants in Las Vegas when I was young and trust me, casinos do more breakfast than Denny's.

Restaurants generally use peeled & shredded russet potatoes. They spread the potatoes over the grill (you can probably use a griddle) pour on liquid butter fat (cheaper than buying butter and convenient since it's in liquid form and it comes in a bottle) which drips down through the potatoes. They allow one side of the potatoes to brown and stick together. While that is happening, they put salt & pepper on the potatoes. After one side is sufficiently browned, they flip them with a spatula and allow the other side to brown. Then they scoop them up with the spatula and put them on a plate.

A lot of times in Vegas, they also use a weight on the grill like THIS because it will put pressure on the potatoes and perhaps squeeze a bit of moisture out of them.

HERE's a very simple and good recipe, but it requires the use of a potato ricer to squeeze moisture out of the potatoes.