Q. I’m dicing Yukon Gold potatoes to make hash browns or home fried potatoes. How many pounds of potatoes should I use? There will be other sides. It’s a breakfast with: eggs, grits, and oatmeal as options and or additions to each plate.
Posts Tagged ‘hash browns’
Q. I have several packages of hash browns in my garage refrigerator freezer. I noticed that the freezer is not keeping them frozen solid. They are soft, but still very cold and have ice crystals. Is there a risk with cooking and eating them? If so, what specifically would be the concern?
Q. I am looking for some information and advice on our red B size 1 grade raw potatoes we boil. We parboil the potatoes in pots of water for approximately 25-30 minutes depending on size. We test using a fork to see how the potato falls off the fork. We then place on cookie sheets (use cold water to spray over when placed on sheets) and put in our walk in cooler (38 degrees) overnight to slice and spin in a machine the next morning.
Q. Dr. Potato, why do I love Waffle House-style hash browns more than ones I make at home? What do they do to the food service version that makes them so good? Are they partially dehydrated? Or maybe seasoned with some kind of chemical? I mean the shredded kind that come in boxes, not the deep-fried QSR formed hash brown.
Q. Dear Dr. Potato, my customers want favorite breakfast items on the menu all day long. Can you suggest breakfast dishes that satisfy 24/7?
Q. I just eat the insides of a baked potato but my girlfriend says the skin is even better for me to consume. Is she right? Should I eat the entire potato or peel the skin? Help me understand the why! Will I lose some of the nutrition if I always peel my russet potatoes for mashed, fries, hash browns, etc.?
Q. Are you seeing fast food and casual dining guests order more potatoes because they are a comfort food, or a comforting food, against the stress of the economy?
Q. I think I need to get with the program and offer some value priced menu items to capture price conscious diners. Any suggestions?
Q. What is the difference between No. 1 and No. 2 Potatoes?
Q. I just made a batch of potato latkes and fried them up until crispy brown. They tasted excellent, but we stored them in the refrigerator, wrapped up and continued to eat them for a few days. After the third day, the center on some of the potato pancakes turned black. Can you tell me why or what to do to prevent it? I added lemon to the shredded potatoes while I shredded them to prevent discoloration. I used 12 large Idaho® potatoes, 10 eggs, a half cup of Matzo Meal, a half cup of high gluten flour, a tablespoon of baking powder, salt, pepper and two grated Spanish onions; I fried them in a blended oil. Could the high gluten flour have something to do with it?
A. I am guessing the onions accelerated the potatoes turning black or the potatoes were not fully cooked in the middle (make the same thickness and not mounded up in the middle next time to try this out). I used to run into this when different people made pizza, especially with fresh sausage. The piled high section, in the middle of the pizza, never got fully cooked.