Posts Tagged ‘hash browns’


Using Thawed Hash Browns in a Casserole

Tuesday, February 19th, 2013

Q. I want to make a casserole dish ahead of time that calls for thawed hash browns. Can I combine all of the ingredients, defrost the hash browns, and return the uncooked hash browns back to the freezer?

A. You can do this, but the quality of the thawed and refrozen hash browns will not be as crispy when refrozen and they will hold up for a shorter time period, no more than just a few days to a week. Frozen hash browns are flash frozen very quickly and this is hard to replicate at home, so the potato has a tendency to be soggy.

Another option you might try is to use a package of dehydrated hash browns. That way, you can add water to make how many you want, while the amount that remains unhydrated is still shelf-stable. These products can be found in the grocery aisle where the instant mashed potatoes are sold.

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Posted in Consumer, Foodservice, Q & A

Can a Package of Uncooked Hash browns Contain Botulism?

Wednesday, September 5th, 2012

Q. In my refrigerator today I found a package of commercially prepared shredded hashbrowns that was 2 weeks past the “fresh by” date. The package was swollen up like a balloon so I threw it out. Could the package have contained botulism?

A. You did the right thing by throwing the package out. Any time a can is swollen or a refrigerated plastic pack balloons in size, it is prudent to discard it. If the package had been stored improperly before you bought it, such as being stored at too warm a temperature, this may cause the potatoes to break down. There is an excellent section of common questions about potatoes that discusses this specific issue: http://www.simplypotatoes.com/faq/

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Posted in Consumer, Food Safety, Foodservice, Q & A

How Much Oil is Absorbed by Hash Browns at a Fast Food Restaurant?

Monday, July 23rd, 2012

Q. Do you have any idea how much oil is absorbed by the hash browns at Fast food joints? I know that potatoes can be healthy, and I was hoping that when in a crunch and on the run I could use a napkin and suck up most of the grease from the hash brown. I just was wondering if you knew approximately how much oil is actually getting into the potatoes. Thanks!

A. I don’t have specifics, but while blotting the excess oil can’t hurt, the oil absorbed by the potato when first cooked at the manufacturing plant and then finish fried is a major part of the hash brown patty.

A fresh potato by itself is: 26 calories per ounce with o% fat so a two ounce portion would be 52 calories: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2770/2

A Hash Brown Patty portion is about 2 ounces from McDonalds. Total calories is 130, calories from fat is 72 or 55%: http://nutritiondata.self.com/facts/foods-from-mcdonalds/6265/2

Hash Brown Rounds from Burger King are slightly less than 3 ounces. Total calories are 229 and calories from fat are 132 or 57.6% http://nutritiondata.self.com/facts/foods-from-burger-king/6790/2

You could do what I have started doing… order a full portion of hashbrowns, and leave half uneaten. However, I have to admit, if I am really hungry or know I am headed onto a plane this theory never seems to work.

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Posted in Consumer, Foodservice, Q & A

Oxidizing potatoes

Thursday, June 14th, 2012

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

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Posted in Consumer, Foodservice, Q & A

Tater Tots Variations

Friday, March 23rd, 2012

Q. I ate at a restaurant in Boston that made some out of this world potato tots (with lobster).  Now I can’t afford to use lobster in the middle of the country, but I could do something with fish, crab or even some meat like Chorizo.  Rather than re-invent the whole concept do you have any tips on making homemade Tater Tots?

A. Tater Tots are a registered product from the Ore-Ida company. By the way, did you know the origin of their brand name? It’s pretty obvious…shorten the two state names Oregon and Idaho.

These were originally developed by two brothers who wanted to figure out what to do with all the potato bits and pieces left over from making French fries for processing. Here is the history story: http://en.wikipedia.org/wiki/Tater_Tots.  The real marketing coup was that when first introduced they were very inexpensive and didn’t sell well. The brothers raised the prices and the product took off.  It was later bought by the H.J. Heinz Company.

The quickest way to give you an answer to your original question is to watch this video from Sara O’Donnell, Average Betty: Tot-O-Rama! – How to Make Potato Tots. It is interesting that she made a comparison of three chefs’ efforts to make potato tots, but really loved the version Chef John Mitzewich came up with.  Going back to your experience at Chef Andy Husband’s location, Tremont 647, he actually shared a basic recipe along with several versions that are perfect for experimenting at a party with your guests to have them vote for a favorite. Just click here:

Basic Idaho® Potato Tot Recipes

Basic Idaho® Potato Tot Recipes

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Posted in Consumer, Foodservice, Q & A

Keeping breakfast potatoes from becoming soggy

Thursday, February 16th, 2012

Q: I was wondering how to keep fried potatoes from getting soggy.  My church has a potluck on Wednesdays, and now and then, we have breakfast for dinner.  Fried potatoes are always on the sign-up sheet, but no one knows how to fry them at home and transport them without the potatoes getting greasy and soggy.

A: Holding breakfast potatoes after they are sautéed or fried is pretty hard to do. I have had the best luck with cutting potatoes into cubes with the skin on, tossing in vegetable oil and dried spices and then oven roasting them. That way you can limit the amount of oil used. Potato pancakes can also work, form and fry till partially done, then oven bake. If making hash browns, be sure to check out the dehydrated hash browns that come in milk cartons. They rehydrate in a few minutes in water. Because they are already cooked, they don’t take much oil or time in oil to crisp up. There are several existing breakfast potato recipes on our web site. Here is the link.

If frying hash browns on a griddle, put the oil on first and allow it to heat up, then add the potatoes. Pouring cool or room temp oil over the potatoes is a sure fire way to end up with soggy spuds.

Here are few more links on hash browns potato prep:
fresh prep
frozen or dehy prep

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Posted in Consumer, Cooking Potatoes, Q & A

Interesting Idaho Potato Breakfast Dishes

Thursday, September 15th, 2011

Q. What suggestions can you make to include potatoes on the menu at breakfast time besides the usual home fries or hash brown patties? My clientele is bored with plain breakfast choices.

A. You have come to the right place. First of all, think ethnic. Then potatoes can be easily included as an ingredient. Check out this Breakfast Burrito from Scott Hoffman, The Mason Jar Restaurant, SC:

Ana’s Giant Breakfast Burrito

Breakfast Idaho® Potato Boats are another easy option to use up pre-baked potatoes from the last serving period:

Breakfast Potato Boats

And finally, dressed up hash browns:

BLT Hashbrowns

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Posted in Consumer, Food Safety, Nutrition, Q & A