Three small russet potatoes were shredded and cooked with water in the microwave.
The liquid was drained but not rinsed. That left a lot of gooey starch. When fried they cohered and browned without turning crisp.
They're very good but they're better when they're rinsed completely then fried.
Maybe frozen hashed browned potatoes is the way to go. Let's see what else they have in them.
This ingredients list is for Casadian Farm brand.
Trader Joe's brand shows potatoes and dextrose.
Looking for ingredients I see a recipe from Cracker Barrel:
2 lbs frozen shredded has browns.
1 small onion, diced (why not buy a package of those?"
3 cloves garlic, minced
1 pint sour cream
1 stick butter, melted (salted or unsalted?)
1 can cream of chicken soup (which brand?)
1 tsp salt (an exact teaspoon, really? Seems like a lot given the soup)
1/2 teaspoon pepper (do I need to measure?)
2 cups cheddar cheese (they probably buy that pre-shredded too)
Spread out in a 9X13 baking pan coated with butter.
Bake 1 hour at 350 F.
See, now that can be jazzed up easily.
* Jalapeno or Poblano
* good cheese, not that cheap crap.
* eggs
* nutmeg
* Hollandaise sauce
* actual mushrooms
* leeks
* fennel bulb
* great bacon or diced pork butt
* other vegetables such as green beans
* pearl onions
I love these so much. They really hit the spot.
No comments:
Post a Comment