Hash Browns and Fried Potatoes

How I Make Hash Browns

1. Start with just boiling some potatoes.
2. I usually use the small ones in the potato bag.
3. Rinse them off, put them in a pot, and cover the potatoes with water.
4. Bring to boiling, then turn down and simmer about a half hour.

1. After they cook a half hour or so, put the pot in the sink and let cold water run over the potatoes.
2. Then let them sit until they completely cool. Drain off the water after cooled.
3. At this point you have a choice. You can refrigerate them for some other time, or cook them now. If you choose to cook them now, here's how:

Make the Hash Browns:

-Put your skillet on the stove and add a couple tablespoons of oil.
-Get your vegetable grater, or use the large size of your cheese shredder, and grate the potatoes right into the skillet.
-The skins will slip right off as you are grating them, so just toss them away.
-After you finished grating all the potatoes, turn the heat on Medium high.
-Turn with a spatula after 15 minutes or when they are golden brown on one side.
-Season with salt and pepper.

My Note: I have made Hash Browns using raw potatoes before. I just grate them in cold water, let sit about 15 min. Drain, and fry in a little oil over Medium heat. Cover them in the skillet to let them cook through.

How to Make Fried Potatoes

Fried potatoes are a very popular side dish. You can dice the potatoes for breakfast and call them Country Fries or Home Fries, and even cook them for dinner with sliced sausages or hot dogs.

• Just cut a potato in half and start slicing from the end, and slice them all.
• Usually 2 potatoes per person. Add a couple tablespoons of oil in a skillet and turn it on Medium High heat. Add the potato slices and cover.
• In about 15 minutes turn the potatoes with a spatula. Add some chopped onions at this point and add some polish sausage. Let cook 15 minutes more.
• Then turn the potatoes again, and turn the heat down to Medium, and cook for 15 more minutes.

Tip: You don't have to peel the potatoes, just scrub good. The vitamins are just below the peel.

French Fries

-Wash and pare small potatoes, cut in eighths lengthwise, and soak one hour in cold water. Take from water, dry between towels, and fry in deep fat.

-Drain on brown paper and sprinkle with salt. Care must be taken that fat is not too hot, because the potatoes will brown on the outside before cooking the inside.

Kitchen Tip: Let raw potatoes stand in cold water for at least half an hour before frying, to improve the crispness of French Fried potatoes.

How to Make Potato Chips

• Wash and pare potatoes.
• Slice thinly (using vegetable slicer) into a bowl of cold water.
• Let stand two hours, changing water twice.
• Drain, plunge in a kettle of boiling water, and boil one minute.
• Drain again, and cover with cold water.

Take from water and dry between towels. Fry in deep fat until light brown, keeping in motion with a skimmer. Drain on brown paper and sprinkle with salt.

Fish and Chips

• Wash, pare and cut potatoes in one-eighth inch slices.
• Cut slices in one-eighth inch strips.
• Soak one hour in cold water.
• Take from water, dry between towels, and fry in deep fat.

Drain on brown paper and sprinkle with salt. Serve around fried or baked fish.

Curly Fried Potatoes

• Wash and pare large long potatoes.
• Shape with a potato curler, soak one hour in cold water, drain, dry between towels.
• Fry in deep fat, drain, and sprinkle with salt.

O'Brien Potatoes

• Fry three cups potato cubes or balls in deep fat, drain on brown paper, and sprinkle with salt.
• Cook one slice onion in one and one-half tablespoons butter three minutes, remove onion, and add to butter three canned pimentos cut in small pieces.
• When thoroughly heated add potatoes; stir until well mixed, turn into serving dish, and sprinkle with finely chopped parsley.