Fried potatoes

[seedcorn]

love them for breakfast. Usually first up on days off-everyone else sleeps in. So pot of coffee and start the potatoes. Always in hurry. Bacon, peppers, onions, and garlic all go in with. Fry bacon (half done), add potatoes (nuke them first), when potatoes half done, add peppers, then close to done, add garlic and onions.

The nuking of potatoes allows them to be half done so all I'm doing is browning outside. Saves me a lot of time. Today, I cut them in fry size pieces first-why didn't I do that first time???????

So how do you fix yours and short cuts....

 

[thistlebloom]

DH loves hashbrowns and eggs and that's his breakfast 365 days a year..... His cholesterol is great btw.

So my shortcut is using prebaked potatoes. I keep about 4 days worth in the fridge and then grate them as needed. They work best if they're cold when you grate them. You can also dice them, or coarsely chop for different dishes.

 

[lesa]

Another reason I love canning potatoes..When you open the jar, they are ready to go. Not quite 100 percent cooked, but just about. Perfect for frying.

 

[so lucky]

So seedcorn, you peel and cut up the potatoes before nuking? I need to start doing that. I love fried potatoes, and especially in a breakfast scramble. Do you add eggs to that skillet full of yum?

 

[seedcorn]

No peeling. Wash the potatoes, cut them into frying size, nuke them for a few minutes, then into pan with half fried bacon. I don't add eggs but I could but everyone digs in. & not everyone wants eggs.

 

[Smiles Jr.]

I LOVE hash brown potatoes but every time I try to fix them I end up with a soggy mess.

I usually peel them after washing them right out of the potato sacks. I shred them on the large holes on the grater. I blot them as dry as possible on paper towels and into the cast iron skillet they go. I use about 1/8" to 1/4" veg. oil.

I have to watch them like a hawk and they still get soggy just as they are starting to brown.

What am I doing wrong?

 

[seedcorn]

R u using Teflon pan?

 

[baymule]

I use a mandolin slicer, you can get them at WallyWorld for $10-$20

I hash brown sliced potatoes last year, blanched them for 3 minutes after slicing to keep them from turning black, then dehydrated them. Made GREAT hash browns! I cover with hot water for 15 minutes, drain and toss in iron skillet. They don't get all mushy. Although I don't mind the mushy.

 

[ninnymary]

All this talk about fried potatoes made me want to have some. So I made scramble eggs, bacon, and potatoes with thyme cooked in the bacon fat for dinner tonight. They were not hash potatoes but still delicious!

Mary

 

[thistlebloom]

I LOVE hash brown potatoes but every time I try to fix them I end up with a soggy mess.

I usually peel them after washing them right out of the potato sacks. I shred them on the large holes on the grater. I blot them as dry as possible on paper towels and into the cast iron skillet they go. I use about 1/8" to 1/4" veg. oil.

I have to watch them like a hawk and they still get soggy just as they are starting to brown.

What am I doing wrong?

First of all I think raw potato to hash browns is problematic. That's why I bake several when I have something else in the oven baking, then cool and refrigerate until I need them. When they are grated cold, then cooked in a few teaspoons of hot oil they are always fluffy and crispy around the edges.

Also make sure you're using a non waxy potato. I use Carola, Viking Purple, Maris Piper or Bintje, russets also will work well being a drier potato.
Don't give up @Smiles Jr. !