I hardly eat sweets these days, but I must admit that I still enjoy ice creams with citrus - the fresh acid is a great palate cleanser
I've tried to do hash browns ever since I was a kid in my first apartment, and experimented with just about everything imaginable. These are a simple, but deliciously crisp shortcut. Our local Costco carries what looks like gallon containers of dried shredded potatoes - I've also seen smaller packages in the grocery chains. Here's the simple process for a griddle full of potatoes (enough for four):
- 2 cups of the dried potato shreds in a bowl, add a tablespoon of salt, and cover with tap water (1/2 inch above the level of the potatoes)
- Microwave for one minute, then let rest in the warmed water for the next 15-20 minutes (until the potato shreds are all rehydrated)
- Dump the potatoes into a colander and let thoroughly drain - although you can then put on paper towels to remove more moisture, I've found it is not necessary)
- Add anything you like in your hash browns (I like corned beef, home smoked pastrami, onions)
- Here's the most important part for crisp brown crust and fluffy tender interior - use cast iron to cook - nothing browns like cast iron. Although nonstick will work, it just doesn't turn out as crispy.
- When I form the patties on the griddle, I'll drizzle olive oil around the edges of each so the oil wicks beneath - a little goes a long way, but this is probably the part that takes the most practice.
- Fry until you can push each potato patty around without it breaking apart.
I've done similar with fresh potatoes, but they need to be soaked to remove starch, which tends to burn rather than brown - because the dried potatoes are so easy, and end up being more crispy and tasty, I prefer those. They are great on camping and RV trips.