Hashbrowns Recipe - Fried Just Like The Diner

Hashbrowns Recipe - how to make perfect homemade hashbrowns each and every time with my foolproof recipe that your family will love every time you serve it!

I've been making hash browns for the family for years, and I have to admit that my recipe wasn't always the best. I can remember when I was just a kid having my grandma make homemade hash browns and they would be so crispy and perfect each and every time, just like her fried potatoes. Also, I remember trips to the local diner or Big Boy for breakfast and every time you get these delicious toasty brown crispy edged hash browns that were so juicy and yummy inside. I'm going to teach you how to make the perfect hash browns each and every time!

Before you start make sure that you have an adequate pan which is either cast iron and well used or a modern large saucepan skillet with teflon coating. If you don't have a good pan these hash browns will never turn out quite right.

What you will need for recipe ingredients:

About 8 medium to large russet potatoes
A good grater with about 1/8"-1/4" holes
salt and pepper to taste
Canola Oil or Crisco Shortening
1 cup diced onion (or green pepper) if you prefer

In a large mixing bowl shred the potatoes with a grater. I prefer with the skins on (which gives you tons of Iron and is great for your body), others in the family like them better peeled. When you're down to your last potato put your skillet on the stove and turn on the heat to med-high (just below high). Toss in your onion and green pepper if desired into the shredded potatoes. Every now and then I'll add some minced or fresh garlic. Add about 3/4 cup of either canola oil or crisco shortening to the pan (I prefer shortening). There is NO subsitute for these - butter WILL NOT work (it burns off too fast). Once the oil is hot, turn the pan from side to side evenly coating, and then carefully dump the shredded potatoes in the pan (without splashing yourself with hot grease). Salt and pepper them in the pan to taste.

Let them cook uncovered in the pan for 5-6 minutes without turning or touching in any way. Then divide into 4 sections with your spatula (as in the picture above) and flip one at a time. Salt and pepper again if desired. Let cook uncovered another 5-7 minutes and you should be done just like the picture.

The secret to perfect hash browns is a good pan, the temperature of the heat, using oil or shortening (and not butter) - but most importantly only turning them one time! This ensures the crispy texture that you expect from a perfect has brown recipe!

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! Catch him texting on his latest used cell phone!

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How to Bake Chicken

Baking is a cooking technique that you can easily learn and use whenever you plan to prepare and serve mouthwatering and healthy dishes to your family and relatives. One of the ingredients that are commonly used in baked meals is chicken. Exploring the different ways of baking the meat is very simple if you have enough time to look at various recipes. Below are some of the recipes that you can try if you are interested to learn how to bake chicken.

Honey Baked Chicken Drumsticks

Pan Fried Chicken

This recipe can be used to serve and offer tasty and enticing dish. The ingredients include two pounds chicken drumstick, two tablespoons butter, two tablespoons olive oil, 1/3 cup flour, 1 ½ teaspoons Creole seasoning and 1/3 cup honey. To improve the flavor of the dish, you can add ¼ cup brown sugar, four tablespoons lemon juice as well as two teaspoons soy sauce in the important ingredients.

Mix the Creole seasoning and flour in a small bowl. Coat the meats with the flour mixture. Preheat oven to 350 degrees Fahrenheit. Place a pan over medium heat. Put the butter on the pan and wait until the butter melts. Add the olive oil and transfer the mixture on a baking dish. Place the meats on the dish and put inside the oven. Cook for half hour. While baking, heat the soy sauce, lemon juice, honey and brown sugar in a saucepan. Stir and mix thoroughly. Pour the sauce over the meats and return the meats to the oven. Cook for another half hour. The dish is good for four persons.

Garlic Roasted Chicken Leg Quarters

The key ingredients in this recipe are four chicken leg quarters and four cloves garlic. Aside from the meats and minced garlic, you need a teaspoon dried leaf oregano, ½ teaspoon salt, a teaspoon chili powder and ¼ teaspoon ground cumin. You will also use ¼ tablespoon of ground black pepper, two tablespoons olive oil and ½ cup meat broth.

Preheat the oven to 425 degrees Fahrenheit. Mix the chili powder, salt, oregano and garlic. Add the black pepper, cumin and olive oil. Use a fork to mash the mixture. Remove excess fat and skin of the meats. Place the meats on a baking dish. Spread the mixture on the meats before baking. Pour the broth over the meats. Cook for 40 minutes to 50 minutes. Transfer the dish in a clean plate. Arrange the roasted meats and garnish with chopped parsley. Serve immediately.

How to Bake Chicken

Please click these links if you want to know more about how to bake chicken or how to bake chicken in general.

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How to Pan-Fry Zucchini Squash, Green Tomatoes, Okra, Or Cabbage to Retain Their Country Flavors

To cut down on the oil or fat absorbed by certain pan-fried vegetables, powder them with a light layer of select flour or flour-mix instead of using the often-prescribed thick batters or heavy breading. Here are the recipes for frying four fresh vegetables to retain their country-cooked flavor.

1. Simple Pan-Fried Zucchini (by City Sandra)

2-4 medium-sized Zucchini squashes
all-purpose flour
grated Parmesan or Romano cheese
salt and pepper
high-grade vegetable cooking oil
salad dressing or cheese dip of choice, if necessary

Wash and dry the squash
Cut off the rough ends, but do not peel
Slice into 1/4"-thick rounds; add salt and pepper lightly to taste
Warm a shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat
Powder both sides of the slices with the flour in a bowl or bag
Fry each side in the oil until golden brown, about 2-1/2-minutes each or so
Transfer the slices to a paper-towel-lined plate
Sprinkle them with grated cheese to taste
Serve warm; two to four adults

Note: The lightly floured slices absorb less oil during the frying stage than the thickly battered or breaded ones, which enhances the natural country taste of the vegetable itself.

2. Simple Pan-Fried Green Tomatoes (by City Sandra)

4-6 medium-sized green tomatoes
all-purpose flour
grated Parmesan or Romano cheese
salt and pepper
high-grade vegetable cooking oil
salad dressing or cheese dip of choice, if necessary

Wash and dry the tomatoes
Remove the stem area, if any
Slice into 1/4"-to-1/2"-thick rounds; add salt and pepper lightly to taste
Warm shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat
Powder both sides of the slices with flour in a bowl or bag
Fry one side in oil until golden brown, about 3-minutes or so
Flip and do the other side until golden brown or done
Transfer the cooked slices to a paper-towel-lined plate
Sprinkle them with grated cheese to taste
Serve warm; two to four adults.

3. Simple Pan-Fried Okra (by Farmer Jim)

1-to-3-lb fresh of tender okra
1-cup all-purpose flour
1-cup yellow cornmeal
salt & pepper
high-grade vegetable cooking oil

Cut the stem end from each okra
Slice the okra transversely into rounds 1/8"-to-1/4" thick
Add salt & pepper lightly to taste
Powder-down well in 1:1 mixture of flour and cornmeal in a bowl or bag
Fry in thin layer of oil with frequent turning until browned and done at medium-high heat
Serve on paper-towel-lined plate. (This dish goes well with fresh sliced or wedged tomatoes.)

4. Down Home Pan-Fried Cabbage (by Farmer Jim)

1-head of cabbage (medium to large)
salt and pepper
high-grade vegetable oil or butter
Optional ingredients if desired (see the list below)

Cut the head in half and core it
Par boil the halves in water 1-to-2-minutes
Cool and drain
Cut cabbage into large bite-sized pieces
Fry in small amount of oil or butter in large frying pan at medium-high heat
Add salt and pepper lightly to taste
Cover and simmer with occasional turning, like frying potatoes (5-10 minutes); portions of the cabbage will brown slightly
Serves two to six as main or side dish. (This dish goes well with bacon or sausage, fresh sliced or wedged tomatoes,and cornbread.)

Note: the following optional items can be individually added to the cabbage for variations of the same dish.

Chopped onion or garlic (small amount)
Par-boiled diced Zucchini pieces (1/3 to 1/2 of total combined amount)
Par-cooked potato slices or chunks (1/3 of total)
Chopped canned pineapple (sweetness, 1/4 of total)
Cooked noodles or pasta (1/3 to 1/2 of total)
Small amounts of chopped nuts of choice
Also, some folks like cider or wine vinegar on their greens.

From these recipes, please enjoy the county-cooked flavor of fresh pan-fried vegetables. See these sites for more pan-frying vegetable recipes.

1. Spaghetti w/Pan-Fried Veggies -- http://www.nibbledish.com/people/yuffieyeo/recipes/garlic-spaghetti-with-pan-fried-vegetables

2 Golden-Veggie Fried Rice http://www.Tammysrecipes.com/golden_veggie_fried_rice

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Antique Recipes from Chefs of the Past -Part I

Risotto with Saffron - Maestro Martino, Italian, Circa 1477

Ingredients:

Pan Fried Chicken

350 g of Italian rice - 8 dl of either chicken or capon broth - 3 egg yolks - 1 teabag's worth of saffron - powdered cinnamon - grated ginger - salt

Preparation:

Pour the rice into the boiling broth and cook until the liquid is absorbed. Leave to cool for about 10 minutes, then dress with ½ teaspoon of cinnamon and ditto the ginger. Join the saffron with some broth on the side and add it to the rice. Whisk the egg-yolks and add them quickly to the rice, then mix well. When done cooking, add salt to taste and serve.

Salmon Kebabs - Maitre Menon, French, Active 1740-1755

Ingredients:

1kg. of app. 2cm thick slices of salmon, 1 ½ cups grated bread, 6 spoons of olive oil, 2 egg-yolks, 2 spoons minced parsley, 2 finely minced baby onions, salt, pepper, 4-8 skewers.

Preparation for this antique recipe:

Skin and bone the salmon, then cut it into cubes of about 1 inch3. To prepare the marinade, whisk the oil and egg-yolks in a large container and add salt, pepper, parsley and baby onions. Add the salmon, mix it well then leave it to marinate for 1-2 hours. Put the salmon cubes onto the skewers and cover them with the grated bread. Cook them on the grill about 10-15cm from the flame until they are browned on all sides, which amounts to about 4 minutes per side.

Mullet with Cameline Sauce - Guillaume Tirel, French, 1312-1395

Ingredients:

Mullet or another fish of the same dimensions (even 300-400g trout)

The sauce: ½ cup (1.25 deciliters) wine vinegar, 5 slices of bread (without crust), 1½ teaspoons powdered cinnamon, 1 teaspoon grated ginger, crushed cardamom seeds, ½ teaspoon crushed clove, ½ teaspoon crushed mace, ½ teaspoon black peppers, salt to taste.

Preparation for this antique recipe:

Thoroughly clean the fish and then dry them. Place them in a baking pan and salt them. Pour in enough water to almost submerge the fish. Cover the baking pan with aluminum foil and place it in a pre-heated oven (180?C/356?F) and bake for 20-25 minutes. Let the fish dry on kitchen paper and serve apart from the sauce. The sauce: soak the bread in the vinegar and let it rest for about 5 minutes or until it is soft. Put the bread in a food processor along with the cinnamon, ginger, cardamom, cloves, mace and pepper and process until the mixture becomes a cream. Add salt to taste.

Stuffed Champignon Mushrooms - M. Antonin Carême, French, 1783-1833

Ingredients:

250g chicken breast, 2 spoons finely chopped scallions, 2 egg yolks, 500g large champignon mushroom caps, 45g of mushrooms, lemon juice, salt and pepper.

Preparation:

Finely chop the chicken breast. Add the scallions with abundant salt and pepper and add the egg yolks as a thickener. Mix. Empty out the mushroom caps and fill them with the stuffing. Butter a baking pan and arrange the mushroom caps in it, then place it in a preheated oven (175?C/347?F) and cook for 25-30 minutes or until the mushrooms are tender and the stuffing browned. Spray with lemon juice and serve warm.

Castilian Pan-Fried Chicken - M. Antonin Carême, French, 1783 -1833

Ingredients:

1 ½ spoons butter, 250g cubed speck, 1 whole chicken (approx. 1.5kg) cut to pieces, 2 sliced onions, 250g mushrooms without stems, 2 parsley stems, ½ clove of crushed garlic, 1 bouquet of herbs, salt and pepper, 250g skinned and quartered tomatoes without seeds, 1 cup chicken broth.

Preparation:

Melt the butter in a pan and lightly brown the speck over a medium flame. Add the chicken pieces with the skin to the pan and fry them for about 5 minutes or until the meat becomes firm and white. Add the onions, mushrooms, parsley, garlic, bouquet of herbs and salt and pepper. Continue cooking over a medium flame, stirring and turning the chicken every so often for 20 minutes or until the onions have become soft and the chicken tender. Add the tomatoes, moving the chicken pieces on top of the tomatoes and continue cooking for a further 10 minutes. Place the chicken on a serving plate and keep warm. Salt the sauce to taste, garnish the chicken with it and then serve.

Antique Recipes from Chefs of the Past -Part I

David Russo, VMD, PhD

Veterinary Scientist, Gourmet Lover and Amateur Cook

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