Potatoes for Hash Browns ( How to Parboil )

AuntWoofieWoof's Note:

I used to go to a tavern for breakfast on the weekends from time to time. The cook there made the best hasbrown potatoes. She finally told me what the secret is to having good hashbrowns. You need to partially cook the potatoes first. Raw potatoes have a tendency to absorb the grease and stick together. Any kind of potato can be used but I prefer the Yukon Golds or red potatoes. You can use these in my Homemade Hash Browns recipe.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Yield: 5 potatoes

• 5 -6 medium unpeeled yukon gold potatoes or 5 -6 medium red potatoes
• water

Directions:

1. Put the potatoes in a large pan.
2. Cover with cold water.
3. Bring water to a boil over high heat.
4. As soon as the water starts to boil, turn the heat off but keep the pan on the burner.
5. Let the pan of potatoes stand on the burner for about 5 minutes,depending on the size of the potatoes.
6. Larger potatoes may need more standing time.
7. Drain all of the water from the pan.
8. Allow potatoes to cool enough to handle.
9. Store the potatoes in a bowl in refrigerator until ready to use.
10. Storing the potatoes in a plastic bag tends to make them "sweat" and softens them, which could cause them to go bad sooner(that has been my experience in the past.).
11. If you do store them in a plastic bag, use them within a day or two to ensure freshness.
12. Use the potatoes for hashbrowns or fried potatoes.

Reviews

[Mrs_Rodz]

This makes some excellent hashbrowns! Up until now, I was only able to make gray, shiny, slimy piles of starch that were supposed to be hashbrowns. Now that I found this recipe, I can make restaurant quality spuds! I found that they turned out even better after being in the refrigerator for a bit so they are really cold--they don't stick together at all that way. These remind me of Simply Potatoes hashbrowns, and the best part about all of this is that I can't get those where I live in Puerto Rico. Now I can make all of those recipes that call for them! Enough raving already--great recipe and thanks for sharing!

[FeelinYummy]

Thank you, thank you, thank you! For the first time EVER, I made not just edible, but delicious hashbrowns! Mine have always either been undercooked or mushy until I tried your method. Thank you so much for sharing!

[Ransomed by Fire]

This worked really well and was really easy. Since I was really hungry and too impatient to wait for the potato to cool, I took a tip I learned from making hard boiled eggs and re-filled the pot with cold water after cooking to cool the potato more quickly. It only took about two minutes to cool that way. I was surprised at how easy it was the peel and grate the parboiled potato, and my hash browns came out better than ever! Thank you!