Re: hash browns in coconut oil

[Guest guest]

At 02:02 PM 8/15/2002 -0400, you wrote:

>heidi, speaking of potatoes, your description of your hashbrowns sounded so

>good i decided to try making some for my lunch. Wow - it was delicious! I

>grated one white potato and added one egg. stirred it all up, poured some

>coconut oil into a low-med pan and fried it. i kept the temp low, as you

>suggested for unrefined oil (no smoking this time) and cooked it till it was

>browned on both sides. when it was done i smothered it with homemade (mostly

>pastured) butter and sprinkled some sea salt on. it was really wonderful! on

>the side i had steamed red and yellow stemmed chard also smothered with

>butter, and a kefir/berry/banana/liver shake. of course, i'm stuffed now and

>have to go the gym soon - not sure what it's going to do to my workout!

Hash browns ... food of the gods ... who need donuts?

>i don't recall if you mentioned this, but what do you add to the grated

>potato to hold it together?

I mix the grated potatos in a bowl with turmeric, salt, and cayenne. Then

plop them in the pan. I do

the eggs on the side (runny yolks, hard whites, NT correct, I thik). The

white potatoes hold themselves

together with starch (you might need to press on them a bit). The sweet

potatoes fall apart

a bit. But I don't like them as well with the egg mixed with the potatos.

Heidi

[Guest guest]

>

>Hash browns ... food of the gods ... who need donuts?

>

>>i don't recall if you mentioned this, but what do you add to the grated

>>potato to hold it together?

>

>I mix the grated potatos in a bowl with turmeric, salt, and cayenne. Then

>plop them in the pan. I do

>the eggs on the side (runny yolks, hard whites, NT correct, I thik). The

>white potatoes hold themselves

>together with starch (you might need to press on them a bit).

My dearly departed Oklahoma grandma made the best hash browns, and the only

thing I see that is really different from her recipe and yours is she used bacon

grease. In my folks home and hers, there was always one old coffee can filled

with bacon drippings, waiting to be added to various dishes.

Mike E

[Guest guest]

Suze wrote:

well, heidi, you've created a monster! I'm now eating my third meal

in a row featuring hashbrowns in coconut oil! LOL last night i tried the

turmeric, salt and cayenne. oops - got too liberal with the cayenne - burned

a bit. oh, i also added chopped cilantro to that batch and it had a nice

flavor. right now, i tried something different. i grated 2 med/small red

potatoes, added 1 egg and fried in CO oil. then topped it with lots of

butter and fresh wild blueberries. so far, this has been my favorite combo.

when i was a teenager in germany, my german mom often served potato pancakes

with apple sauce, and so i was missing the sweet part in my last two

batches. the blueberries fit the bill nicely

Hee, hee, hee, I tried it too. I call them " swimming potatoes a la Heidi "

(or just Heidi potatoes for short) LOL

I think I'll try the cilantro next time, I love cilantro. My potatoes

really did swim, so much so that I had some of the pool left over after I

took out the potatoes. Is there any reason I can't save this for the next

potatoes who want to take a little dip in a hot coconut oil swimming pool?

(:

Boy am I hungry, it's breakfast time....

--

[Guest guest]

>>>>> Is there any reason I can't save this for the next

potatoes who want to take a little dip in a hot coconut oil swimming pool?

(:

----->i don't think you should re-use the 'pool' because other animals don't

do it that way, therefore it's not natural

hee, actually, i would NOT re-use it as you increase lipid oxidation each

time you heat it. maybe just use a little less next time so there won't be

leftover...

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

Hi All,

I jumped on the potato recipe wagon this morning and tried Heidi's

wonderful recipe for fried potatoes. Outstanding. Thanks Heidi.

I did use some left over lamb fat and coconut oil. I thought amimal

fats were stable enough to be used a second time. Doesn't it say that

in NT somewhere? I know I have used goose fat after roasting a goose.

There is always a lot of fat left over and it is delicious. I'm sure

NT suggests using goose fat for frying potatoes. I'm going to try try

goose fat and coconut oil together on potatoes sometime. Yum!

We don't have goose to eat very often. I think it is a little tricky

to cook, but the fat always makes it worth the effort, even if the

meat is not as tender as I would like it. Have any of you found a

successful and not too complicated recipe for cooking goose?

Sheila

-- In @y..., " Suze Fisher " <s.fisher22@v...> wrote:

> >>>>> Is there any reason I can't save this for the next

> potatoes who want to take a little dip in a hot coconut oil

swimming pool?

> (:

>

> ----->i don't think you should re-use the 'pool' because other

animals don't

> do it that way, therefore it's not natural

>

> hee, actually, i would NOT re-use it as you increase lipid

oxidation each

> time you heat it. maybe just use a little less next time so there

won't be

> leftover...

>

> Suze Fisher

> Web Design & Development

> http://members.bellatlantic.net/~vze3shjg/

> mailto:s.fisher22@v...

[Guest guest]

In a message dated 8/16/02 2:11:31 PM Eastern Daylight Time,

h2ocolor@... writes:

> I thought amimal

> fats were stable enough to be used a second time. Doesn't it say that

> in NT somewhere?

Enig seems to imply it in KYF pg 197 where she says " natural fats and

oils that are safe for most deep fat frying applications include coconut oil,

palm oil, lard, tallow, high oleic safflower oil, high oleic sunflower seed

oil, and regular sunflower seed oil with added sesame oil and rice bran oil "

then " naural fats and oils that are safe for ONE-TIME FRYING include . . . "

implying that the previous list was good for multiple use. I assume at least

coconut oil would be, considering that it is nearly 100% saturated.

chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

At 11:44 AM 8/16/2002 -0400, you wrote:

>so far, this has been my favorite combo.

>when i was a teenager in germany, my german mom often served potato pancakes

>with apple sauce, and so i was missing the sweet part in my last two

>batches. the blueberries fit the bill nicely

That must be where I get it from. My ancestors all lived on potatoes

too -- potatos and fat, when times were poor. Haven't tried blueberry

topping though!

BTW: blueberries, you probably know, are " Heidelbeern " in German. When we

visited, we thought our relatives were making a joke at my expense, because

I am so notably fond of them!

Heidi

[Guest guest]

At 09:03 AM 8/16/2002 -0700, you wrote:

>Hee, hee, hee, I tried it too. I call them " swimming potatoes a la Heidi "

>(or just Heidi potatoes for short) LOL

>I think I'll try the cilantro next time, I love cilantro. My potatoes

>really did swim, so much so that I had some of the pool left over after I

>took out the potatoes. Is there any reason I can't save this for the next

>potatoes who want to take a little dip in a hot coconut oil swimming pool?

>(:

:

When I was single an no one was looking, I just left a pan (cast iron, so

no one

could tell how clean it was anyway) on the stove with whatever oil was in it,

wiped it out now an then. The EASY way to cook ... lived off tacos a lot

back then too. As long as you only use the one pan for frying, you never

really need to wash it. I think I used mostly bacon fat then, so it didn't go

rancid. I bought the 5lb bags of " bacon trimmings " , kept them in the freezer,

and took out pieces for cooking.

I don't know if reusing the fat is ideal or not, but it certainly is

traditional.

Cast iron skillets aren't really supposed to be washed anyway, just

wiped out, and bacon drippings are already heated once anyway.

At any rate, they never tasted " off " to me, and I'm picky on fats.

I'm glad everyone enjoyed the recipe! It's from my Mom ... she

made great breakfasts ... sure was nice waking up to sizzling

sounds and great smells coming from the kitchen (and perking

coffee, wow, I'm showing my age).

Heidi

[Guest guest]

Man, did _I_ go overboard on the cayenne!!! *breaks into hot sweat as he

writes*

Well, they taste like they'd be great if I made them right

I have blueberries with mine too. I love blueberries. (They'd probably go

with the non-spicy recipe better, but oh well).

My hash browns stuck to the pan. In fact, everything I've made with coconut

oil has stuck to the pan. Does anyone else have this problem, or is it

perhaps because I'm using the Spectrum semi-refined oil?

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

>>>BTW: blueberries, you probably know, are " Heidelbeern " in German. When we

visited, we thought our relatives were making a joke at my expense, because

I am so notably fond of them!

----->hee, guess i should refer to them as " Heidi-berry hashbrowns " then!

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

Man, did _I_ go overboard on the cayenne!!! *breaks into hot sweat as he

writes*

------->haha! same thing i did when i first tried heidiberry's recipe!

>>>>I have blueberries with mine too. I love blueberries. (They'd probably

go

with the non-spicy recipe better, but oh well).

------->yup! try em plain (or maybe with nutmeg or cinamon), with lots of

butter and blueberries. can't go wrong!

>>>>My hash browns stuck to the pan. In fact, everything I've made with

coconut

oil has stuck to the pan. Does anyone else have this problem, or is it

perhaps because I'm using the Spectrum semi-refined oil?

---->hmmm...i used the spectrum UNrefined and mine didn't stick. i had to

keep adding some as it cooked though. i used a revere stainless steel pan.

try olive oil, or animal fat (if you have it) and see if it still sticks.

that should give you your answer as to whether it's your CO.

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

At 08:38 AM 8/17/2002 -0400, you wrote:

>My hash browns stuck to the pan. In fact, everything I've made with coconut

>oil has stuck to the pan. Does anyone else have this problem, or is it

>perhaps because I'm using the Spectrum semi-refined oil?

>

>Chris

Sometimes mine do. Here's what seems to work though:

1. Let the pan get nice and hot before you add the oil (IF you don't use

nonstick: never heat nonstick dry).

2. Add a good bit of oil. Don't be stingy.

3. Add a few bits of potato. The oil is ready when the sizzle.

4. Gently add the potatoes. Leave them alone until they start getting brown

on the bottom.

Then press down gently. Let them cook until they stop adhering to the

bottom of the pan (when

they get crispy they sort of " release " .

5. Then flip, do the same on the other side.

When you take out your browns and eggs, and if you are using stainless,

pour some water into the hot pan (it will hiss a bit: keep out of the way of

the steam). Let it sit while you eat. When you are done eating, the pan

will rinse clean (even if junk was really stuck on it).

I don't think that procedure is good for cast iron: but I'm using good

stainless these days. You can get Sitram pans at Costco for a

really reasonable price, and they put up with my family's abuses.

(i.e. you cannot kill them).

Heidi