cjgrubbs Posted January 21, 2012 Share Posted January 21, 2012 I have made hashbrowns for years where I shred the potatoes and then mix in the ingredients and fry with oil. This is very unhealthy so we don't have them often. Last year for our 15th anniversary, DH and I stayed in a nice hotel and spent an evening/day out, while in-laws stayed wtih kiddos. It was nice! We ate brunch at Another Broken Egg. One of our plates had hashbrowns on the plate made from diced potatoes. I think I could simply dice potatoes and onions, season with salt and pepper and cook the same way I would cook fried potatoes, with a little oil in the skillet. DH is convinced there must be a secret ingredient or seasoning because "they were so good!" ANyone had these before who might have an idea? He talks about these all the times and it gets on my nerves. To me it was just fried potatoes diced instead of sliced but I'd like to replicate this for him. Quote Link to comment Share on other sites More sharing options...
Mommyof4ks Posted January 21, 2012 Share Posted January 21, 2012 Have you tried googling the restaurant and potatoes? There are recipes out there for most restaurant food. Were they fried or baked? Mine get crispy in the oven without oil. Quote Link to comment Share on other sites More sharing options...
Desert Rat Posted January 21, 2012 Share Posted January 21, 2012 I used to work at a restaurant that made something similar. We called them homefries and they were seasoned with Lawry's Seasoning Salt. HTH Quote Link to comment Share on other sites More sharing options...
Parrothead Posted January 21, 2012 Share Posted January 21, 2012 I have made hashbrowns for years where I shred the potatoes and then mix in the ingredients and fry with oil. This is very unhealthy so we don't have them often. Last year for our 15th anniversary, DH and I stayed in a nice hotel and spent an evening/day out, while in-laws stayed wtih kiddos. It was nice! We ate brunch at Another Broken Egg. One of our plates had hashbrowns on the plate made from diced potatoes. I think I could simply dice potatoes and onions, season with salt and pepper and cook the same way I would cook fried potatoes, with a little oil in the skillet. DH is convinced there must be a secret ingredient or seasoning because "they were so good!" ANyone had these before who might have an idea? He talks about these all the times and it gets on my nerves. To me it was just fried potatoes diced instead of sliced but I'd like to replicate this for him. Could they have been roasted instead of fried? Quote Link to comment Share on other sites More sharing options...
Mary in VA Posted January 21, 2012 Share Posted January 21, 2012 If you start out with raw potato it will take a long time. My mom would dice up leftover baked potatoes and fry them up until the outsides were crispy, um-um. You could add onions and seasoning salt and I bet they would be good! Mary Quote Link to comment Share on other sites More sharing options...
Happy Scientist Posted January 21, 2012 Share Posted January 21, 2012 One of the secrets to diced hash browns (and french fries) is to fry them lightly, remove them, let them cool a bit, and then fry them lightly again. The first cooking makes the inside light and fluffy, while the second quick fry gives you a crisp outside, as well as producing all sorts of wonderful tastes and smells in the browning process. If you want to dig a bit deeper into the science of it, I highly recommend "How to Read a French Fry" by Russ Parsons. It is a marvelous combination of science and recipes. Quote Link to comment Share on other sites More sharing options...
Word Nerd Posted January 21, 2012 Share Posted January 21, 2012 If you start out with raw potato it will take a long time. My mom would dice up leftover baked potatoes and fry them up until the outsides were crispy, um-um. You could add onions and seasoning salt and I bet they would be good! Mary My mom does this too. Quote Link to comment Share on other sites More sharing options...
Remudamom Posted January 22, 2012 Share Posted January 22, 2012 I think I know the flavor you want, but I can't help. My mom used to make us potato pancakes with leftover mashed potatoes, and she used a packed of something she bought at the grocery store to make them extra yummy. Look in the gravy/packet/seasoning section of your store and see if anything turns up. I think it said potato something on it. Quote Link to comment Share on other sites More sharing options...
Desert Rat Posted January 22, 2012 Share Posted January 22, 2012 We used to fry them on the flat top at the restaurant. We only deep fried them if the customer wanted "extra crispy". I think the potatoes were diced and boiled first to soften them. They were really, really yummy. Also, I dice potatoes and boil them and fry them in a pan with Lawry's. Then I use them in veggie burritos. Super yummy! Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted January 22, 2012 Share Posted January 22, 2012 Mustard is a common way restaurants make their fried potatoes different than home. Lawry's too. Anyway, I coat the diced potatoes with whatever I want and then roast them in the oven for about an hour. You can par boil and cut down the baking time. Add less fat than frying if you are concerned about that. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted January 22, 2012 Share Posted January 22, 2012 If you want to be healthy, boil the potatoes whole until tender, but still firmish . . .not mushy, then toss in olive oil, season, and oven roast til brown. The less healthy way is to boil first like above, then fry until brown. If you sprinkle a little flower on them, they'll get a nicer crust when you fry them up. Both ways are better with onions. I think the onions are required, but some would argue that they are optional. Quote Link to comment Share on other sites More sharing options...
Live2Ride Posted January 22, 2012 Share Posted January 22, 2012 (edited) I will tell you that the 'Broken Egg' and 'Another Broken Egg' here make them with Chef Prudhommes seasoning. I can't remember the one that I bought (and I'm out right now), but it was fairly 'orangish' in the bottle if that makes sense. It could have been the one for chicken, but it seasoned them up just like the restaurant did them. Oh and boil the diced potatoes until almost tender, but still a little firm. Drain, then toss them in a hot frying pan with a little oil or butter, some small diced onions, Pruhommes seasonings and cook until browned on the sides. Edited January 22, 2012 by CountryGirl2 Quote Link to comment Share on other sites More sharing options...
unsinkable Posted January 22, 2012 Share Posted January 22, 2012 If you want to be healthy, boil the potatoes whole until tender, but still firmish . . .not mushy, then toss in olive oil, season, and oven roast til brown. The less healthy way is to boil first like above, then fry until brown. If you sprinkle a little flower on them, they'll get a nicer crust when you fry them up. Both ways are better with onions. I think the onions are required, but some would argue that they are optional. If you use the same amount of oil to bake as you would to fry, wouldn't the outcome be the same? Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted January 22, 2012 Share Posted January 22, 2012 If you use the same amount of oil to bake as you would to fry, wouldn't the outcome be the same? OK, full disclosure. I tend to fry in bacon grease, but bake with a little olive oil. It does take a lot less oil to get a batch of potatoes browned in the oven than it does to fry them up in the pan. You just cannot pan fry in a tablespoon of oil. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.