Re: the Glutenator's hash browns

[Guest guest]

>yer Glutenatornship,

>

>Would you mind sharing once more how you fix your hash browns? I know you

>grate them, but do you mix with an egg to bind them? I've been slicing

>potatoes into fairly thick slivers and frying in CO, but I think they're

>harder to digest when cut in big chunks like this.

>

>thanky :-)

>

>Suze Fisher

Shore ...

1. Heat up a pan with a good thick bottom. Get it nice and hot.

2. Add your oil. SB about 1/8 thick on the whole pan, or more.

3. Add raw grated potatoes.

4. Sprinkle on some salt (I also add turmeric and cayenne).

5. Spread them out, press down a LITTLE. Let them just

sit and cook until you can see brown around the edges. DO NOT STIR.

6. If they are cooked enough, you should be able to turn them

easily, they won't stick. Let the other side cook til brown and crispy.

They shouldn't need binder, tho some potatoes stick better

than others. The main trick is let them cook til brown on the

bottom ... this takes a bit, I usually clean the kitchen while they

are cooking. Also make sure the pan is hot first (sizzling hot) or

they will stick.

Enjoy!

-- Heidi Jean

[Guest guest]

>1. Heat up a pan with a good thick bottom. Get it nice and hot.

>2. Add your oil. SB about 1/8 thick on the whole pan, or more.

>3. Add raw grated potatoes.

>4. Sprinkle on some salt (I also add turmeric and cayenne).

>5. Spread them out, press down a LITTLE. Let them just

>sit and cook until you can see brown around the edges. DO NOT STIR.

>6. If they are cooked enough, you should be able to turn them

>easily, they won't stick. Let the other side cook til brown and crispy.

>

>They shouldn't need binder, tho some potatoes stick better

>than others. The main trick is let them cook til brown on the

>bottom ... this takes a bit, I usually clean the kitchen while they

>are cooking. Also make sure the pan is hot first (sizzling hot) or

>they will stick.

>

Thanks G :-) I made some using this recipe last night. At first I was going

to ask you what you do with the leftover oil as that's a LOT of oil, but

then I saw that my hashbrowns soaked up almost all of it. Yeowsa....'salada

oil. I used lard. It tasted GREAT, but, if I eat that much fat along_with

carbs every night I'll be packing on the pounds pretty quickly. Do your

hashbrowns soak up most of the oil?

Also, do you wait until the oil gets really hot before adding the

hashbrowns?

This reminded me so much of the potato pancakes I used to have in Germany,

but they were always accompanied by apple sauce. So as soon as the

hashbrowns were done, I threw apple slices into the pan and let them cook

until they were soft. Then I put them on top of the hashbrowns, and

sprinkled some cinamon on top of everything and added a little Celtic salt.

It was *delicious*!

I'm going to have to use CO to cook it in eventually as my lard supply is

finite. But I'm not sure I want to us that much CO in cooking. What kind of

oil do you use? Oh, one more question - why should the pan have a thick

bottom? I used a non-thick bottomed Revere ware pan. Would wrought iron be

good for this?

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

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

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

[Guest guest]

>Thanks G :-) I made some using this recipe last night. At first I was going

>to ask you what you do with the leftover oil as that's a LOT of oil, but

>then I saw that my hashbrowns soaked up almost all of it. Yeowsa....'salada

>oil. I used lard. It tasted GREAT, but, if I eat that much fat along_with

>carbs every night I'll be packing on the pounds pretty quickly. Do your

>hashbrowns soak up most of the oil?

Yes, that's why I switched to coconut oil. I've been losing weight

even with the oil. On my pan I use about 2 Tbl of oil, maybe 3,

which adds about 300 calories to the 150 or so from the potato ...

that plus a big steak and it's about 1000 calories or maybe a little

more. And the vegies don't add calories at all. So ... since I'm doing

the WD, that is STILL not many calories for the day. And coconut oil doesn't

seem to promote weight gain in any case.

You can probably get by with less if you have a very flat bottomed

pan or a seasoned grill (see below).

>Also, do you wait until the oil gets really hot before adding the

>hashbrowns?

You can experiment. If they don't stick, then you got it hot

enough (this works for fried eggs too).

>This reminded me so much of the potato pancakes I used to have in Germany,

>but they were always accompanied by apple sauce. So as soon as the

>hashbrowns were done, I threw apple slices into the pan and let them cook

>until they were soft. Then I put them on top of the hashbrowns, and

>sprinkled some cinamon on top of everything and added a little Celtic salt.

>It was *delicious*!

Ooooh ... yeah. German style! I'll have to try that!

>I'm going to have to use CO to cook it in eventually as my lard supply is

>finite. But I'm not sure I want to us that much CO in cooking. What kind of

>oil do you use? Oh, one more question - why should the pan have a thick

>bottom? I used a non-thick bottomed Revere ware pan. Would wrought iron be

>good for this?

I use a thick bottom because it spreads heat evenly. Revereware might

too, since it uses copper. I say use whatever works. If you get burnt spots,

it doesn't work. Also if the pan is REALLY FLAT, you don't need as much

oil because it coats evenly, which is why I stopped using cast iron, it

warped a little. My best pan is a restaurant quality Sitram, which can take

a LOT of heat ( " good " cooking often involves high heat for short times).

BTW the Sitrams are on sale at the " business " Costco, a whole set for

less than $200, I think, which is a STEAL.

I use CO now. I buy the Tropical Traditions expeller pressed ... maybe not

as " virgin " but it doesn't taste like coconut so my family is ok with it.

It is very digestible, and good for folks who gain weight easy ... and

it seems to do good things for your skin and health. I get plenty of

animal fat in my steaks, but I might go back to tallow at some point.

-- Heidi Jean