Q. I sliced up an Idaho potato to put it through my shredder for fresh hash browns, and before I shredded it, the potato was white. After I shredded it, however, the potato turned a reddish color. Is the potato still safe to eat?
A. Potatoes turn pink when exposed to air, but they’re still safe to eat. Sometimes they will also react to certain metals containing iron. When I shred or cut potatoes for boiling, I place the cut potatoes into a mixture of 1 tablespoon of concentrated lemon juice or white vinegar to 1 gallon of water. This will help keep the potatoes from oxidizing. Squeeze out the excess water for the hash browns between a paper or regular towel before frying.
Tags: Hashbrowns, Potato Preparation
Tags: hash browns, preparation
This entry was posted on Thursday, June 14th, 2012 at 8:48 am and is filed under Consumer, Foodservice, Q & A. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
