![]() The reason is because the potatoes are already parboil before being flash frozen, thereby reducing the moisture content significantly. In my experience, I have found that when using the method below (cooking then freezing), the type of potatoes is less important than how you preserve them. But starchier baking potatoes like Russets will give you a better crisp. Yukon Golds are the best potatoes for hash brown patties because they hold their shape the best after being cooked. Whether you're harvesting your own, or you snagged a few bags at a discount, freezing hash browns is a great way to preserve these spuds before they start sprouting and spoil. I even have a Pinterest board devoted strictly to potatoes because this is a food staple that is versatile and cost efficient. There's a myriad of ways to prepare them, from pan-frying them, to adding them to soups and breakfast casseroles. We go through potatoes pretty quickly around here. This post is full of very helpful information so try not to skip over and just get to the recipe. We can avoid all of those steps simply by parboiling or partially cooking the potatoes first which will naturally remove a lot of moisture from these spuds. Most recipes for crispy hash browns require soaking the shredded potatoes in cold water first, then rinsing, then squeezing them to remove as much moisture as possible. ![]() The best part about these hash browns is that it's almost effortless. There's one ingredient in these frozen hash browns: potatoes, which makes it naturally Paleo and Whole30 compliant. Making hash browns from scratch are a great way to avoid unnecessary starches and rancid oils.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |