Harry,
Not only do I cook, but I have worked in a restaurant in NYC when I was in
college. I do have to admit, that most of my work in the restaurant was
limited to prep.


"Harry Krause" wrote in message
...
wrote:
Sir Rodney Smithers wrote:
The problem most people have with making fresh hash browns is removing
the
excess starch from the potatoes. You have to wash and rinse the
potatoes
until the water runs clear. In a restaurant I worked at in college, we
would soak the potatoes for 15 min., rinse and repeat a minimum of 3
times,
sometimes it would take more. If you don't they will not crisp up and
will
actually be very sticky.

This is the reason the majority of recipes use frozen or fresh prepared
hash
browns as their ingredient. When I was eating potatoes, I found a great
fresh hash brown in the egg section of the supermarket.

I've been making hash browns, as my parents did, and I suspect their
parents did, for many, many years. I've never done anything more than
rinse them once. They "crisp up" just fine, and aren't sticky. For some
reason, people rinse the hell out of them, then add a tablespoon or so
of flour to make them form into a patty. Makes no sense. rinse a starch
out, put a starch in.



Smithers belongs to the Skipper school of food preparation. In that
school, you don't actually cook, you download recipes of others, and offer
comments you read on the internet.

I suppose Skipper has to post recipes. He certainly cannot post any
boating related experiences of his own, since he doesn't have a boat.

--
Clinton ruined a dress; Bush ruined a nation.