- Home
- Breakfasts
- How To make More Than You Ever Wanted To Know About Hash
How To make More Than You Ever Wanted To Know About Hash
Potatoes Butter/margarine,oil
Hmmm... After years of experimenting (read: Whoops!), I think I can safely give you an idea on how to come up with *good* Hash Browns. I'm going to start with raw potatoes. They make the best HBs. Diners and real "cook-it-on-site" restaurants do it this way. Peel and prep the spuds however you like for the final product. ie. Hash Browns will be diced, Home Fries can be sliced as thin as potato chips. Grated ones I have seen with many names, but the most common was Latkes <G>. (The names are not really important, pick the *type* you like. The name can vary from cook to cook.) Next for the real diner type spud, parboil them THE NIGHT BEFORE! They should be dropped into rapidly boiling water, then returned to a boil. By the time the water has gotten back to a "rolling" boil, they should be done. Stir 'em a couple times and test one or two. The "crunch" of fresh spuds should be all gone, but they can't be mushy. Then, drain them completely and run COLD water over them until they are no longer warm. If you fail to do this, the internal heat of the spuds will continue to cook them. You want to do that yourself, in the skillet. NOTE: If using grated or very thinly sliced potatoes, drain and rinse before the water returns to a full boil. These cook *very* quickly. Now, after you've cooled everything down under the faucet, drain, and store in a sealed container in the fridge. Refrigerate overnight. Next morning, pull out the amount of spuds you'll need, about 1 medium potato per person. (Or 1 large handful) Then, pre-heat a skillet or griddle until a drop of water "dances". Add your butter/margarine/oil. The amount is up to you and the quantity you're cooking. You will need enough to lightly coat all the spuds. Keep your heat around a "medium" temp. Remember, grills in diners are at a constant temp all day long. You need even heat for best results. Do not use a "Shedd-spread" type whipped butter substitute. They don't fry well. Type of pan? Use heavy cast-iron or aluminum. You are going to be dropping cold spuds into hot oil and thin pans will cool off rapidly, requiring extra cooking time to re-heat the pan. Drop the spuds into the oil and flip constantly until all of them are coated with b/m/o. Press down to ensure even heating and place a flat pot lid over the potatoes until they are ready to turn the first time. Brown to your desired preference. Turn once and when browned on the other side, use your spatula to break them loose from the pan and slide onto a serving plate. Enjoy. (If using frozen spuds, such as Ore-Ida, thaw them first. They are already partially cooked and will give you "crisp on the outside, mush on the inside" if used frozen rock-solid) Now, aren't you sorry you asked? <BG>
How To make More Than You Ever Wanted To Know About Hash's Videos
Armenian Hangover Cure: Beef Hash | Travel Channel
In Armenia, the cure for a brandy hangover? Yummy calf-hoof-and-tripe hash.
Subscribe ►
Check Out Our Newsletter ►
For the bold, daring and spontaneous; those adventurers who embrace the thrill of the unexpected; those risk-takers who aren’t afraid of a little mystery; if you’re up for anything, down for whatever, and above all, love great stories, journey on to Travel Channel. We’re more than you expect and everything you didn’t know you were looking for. Reaching more than 79 million U.S. cable homes, Travel Channel is the world’s leading travel media brand with shows including Ghost Adventures, Destination Fear, Dead Files, and Portals to Hell.
Stream full episodes and more:
Like Travel Channel on Facebook:
Follow Travel Channel on Instagram:
Follow Travel Channel on Twitter:
Visit Travel Channel:
#TravelChannel
Armenian Hangover Cure: Beef Hash | Travel Channel
Making Mcdonald's Breakfast Hash Browns At Home | But Better
Ah, the quintessential breakfast hashbrown from Mcdonald's. Unbeatable right? Or maybe we can make a homemade hash brown that is easy and only 3 ingredients. Maybe we'll win this one at the same time too?
Recipe:
Small baking trays I use:
Staub 7 qt. Round Cocottes:
Checkered Chef Quarter Sheet Pan Four Pack - 4 Small Baking Sheets 9 ½ x 13 Inches. Aluminum Rimmed Cookie 1/4 Sheet Pans For Baking:
Where I source my Truffles, caviar, and whatnot:
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------
Some people call it hash.. we call it chocolate stew ???????? #nicoleismakingithappen #hash #stew
Some people call it hash.. we call it chocolate stew ???????? #nicoleismakingithappen #hash #stew #whatsfordinner #leftoverturkey #turkey #turkeyrecipes #thanksgivingturkey #Thanksgiving #cooking #cookingdinner
Big Mistakes Everyone Makes With Canned Corned Beef And Corned Beef Hash
Canned slop or culinary masterpiece? Canned corned beef could be just what you need to spice up your favorite meal. You just gotta know how to cook it!
#CornedBeef #CookingTips #Mistakes
You're eating it as-is | 0:00
Not removing excess salt | 1:16
Not rendering off the fat | 2:21
Not using an air fryer | 3:17
Not cooking it long enough | 4:24
Using the wrong oil | 5:11
Using the wrong pan | 6:22
Not getting creative | 7:09
Not delving into foodie cultures | 8:01
Subbing it as a taco filling | 9:06
Read Full Article:
How To Make Corned Beef Hash At Home
Gerald Sombright, Chef de Cuisine at Knife and Spoon at the Ritz Carlton Grande Lakes, makes corned beef hash with creamy scrambled eggs. He upgrades his grandmother’s recipe by using fresh deli-sliced corned beef, roasted potatoes, and Worcestershire sauce. He also adds in creamy Boursin cheese to achieve the fluffiest scrambled eggs you’ve ever had placed on a bed of crispy, savory corned beef hash. Check out the recipe here:
Subscribe to Munchies here:
All Munchies videos release a full week early on our site:
Hungry? Sign up here for the MUNCHIES Recipes newsletter.
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network:
Hash v Skunk: Whats the Difference?
The world of cannabis seems to have its own language, and it can get really confusing, especially when it uses words that have a totally different meaning to the ones we’re used to.
Isn’t a reefer a jacket?
Surely a joint is what you roast on Sundays?
It gets no easier when you use terms like hash and skunk and no, we’re not referring to a black and white mammal renowned for its unholy stench!
So, what is hash if it doesn’t contain corned beef or has a tag attached to it on Twitter?
Hash is cannabis resin obtained from cannabis plant buds and is in essence a far more concentrated form of cannabinoids, rich in THC.
Hash is usually smoked using a pipe or crumbled up with rolling tobacco in a joint, and we’ don’t mean beef or lamb!
Hash is also an abbreviation for the word hashish, a word of Arabic origins for dry herbs and which was first used in the English language around the beginning of the 17th century.
Skunk is a more general term which is used for cannabis that comes from a cross-breed of cannabis Sativa and cannabis Indica plants.
So, Why the cross breed you may be asking.
Well, Rumor has it that it creates a more potent form of cannabis, but we couldn’t possibly say, because how would we know?(cough, splutter)?
Anyhow, are you more an animal lover and prefer skunk, or are you more into social media and like your hash?
Let us know in the comments below, and of course if you enjoyed this video make sure to subscribe to our channel, and hit the bell notification, so you too can become a cannabis expert!