Shredded Potatoes

Okk... so today's operation - Shredded hash browns.

I Shredded a potato. Fried it; and they shreds started clumping. So I ate that one up found out that it wasn't quite cooked. So I used more oil. Fried another. Too much oil. Threw that one out. Fried up some more and it was cooked but just not up to par.

So I asked for help.

Here's the answer.

Wash and peel some potatoes. You can cut or box grater them (use the large holes) or shred them how you feel. If your using starchy potatoes (like bakers and waxy potatoes) you may want to rinse some of the starch off the shreds. Other wise they'll clump when you fry them.

We have a few options here.

#1) Blanch the potatoes, let them set and dry before frying them (blanch = quick boil... drop in hot hot salty water for a few minutes, pull out.).

Fry and your good. Blanched potatoes will fry up with a nicer crispiness and color and be fully cooked in the middle compared with only frying them.

Salt and pepper and your done.

#2) Fry the potatoes; pull out when they're browned and put into your oven @ 350F for 5-10 minutes.

Get a frying pan hot with a little bit of oil. add in your potato; a little salt and pepper. Flip it once or twice and your done.

S&P and life is good.

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So yeah!

Other than that, I was thinking about browning some onions first and maybe throwing in a little fine diced green/red pepper with the potatoes as they're hitting the fry pan.

Today's operation - shredded hash browns... 3 potato's down... 1 more to go.