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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
Hash Browns - Hash Browned Potato Recipe - Classic Breakfast Potatoes
Learn how to make Hash Browns! - Visit for the ingredients, more recipe information, and over 675 additional original video recipes! I hope you enjoy this Hash Browns recipe!
Best Corned Beef Hash & Eggs (Classic Recipe!)
Corned Beef Hash is a classic recipe that can be enjoyed for breakfast, brunch, or dinner! Shredded corned beef, diced potatoes, and over-easy eggs come together in a cast-iron skillet and taste so much better than the canned kind. Satisfy your Irish food cravings this St. Patrick’s Day, or any day of the year!
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How to Make Hash - Cannabis Craftsmanship
How is hash made? Have you ever wondered how the hash you find on dispensary shelves is made or wanted to make it yourself? Recently we visited Sugarleaf Farm in Skagit County, Washington to find out how they make their pressed hash.
Mark Brinn, owner of Sugarleaf Farm and Funky Skunk Extracts, walked us through the steps he takes when concentrating cannabis into pressed bricks of hash. Using a modern take on traditional hash-making techniques, Mark creates a concentrate through a process that is entirely mechanical and does not use butane or any other solvents to extract the cannabinoids and terpenes from the cannabis plant.
Have you ever made pressed hash? Check out the video for Mark’s step-by-step instructions and share your experience in the comments section below. And don't forget to subscribe to Leafly's video channel for the next episode Cannabis Craftsmanship series and more!
Big thanks to Mark Brinn and the team at Sugarleaf Farms and Funky Skunk Extracts for showing us how they make their hash!
Find more information at:
sugarleaffarm.com
funkyskunkextracts.com
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This product has intoxicating effects and may be habit forming. Marijuana can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks associated with consumption of this product. For use only by adults twenty-one and older. Keep out of the reach of children.
BEST POTATO HASH RECIPE EVER! - NINJA FOODI SLOW COOK
Potato Recipe: Duck and Potato Hash with Russet Potatoes
Chef Gary Danko, James Beard Award recipient and owner of Restaurant Gary Danko, San Francisco demonstrates his recipe for Duck Confit and Potato Hash using russet potatoes, duck leg confit, onions and parsley. This dish makes for a delicious appetizer, side or even top with a poached egg for the ideal brunch entrée.
Potatoes are one of Mother Nature's best-kept secrets. This delicious, family-favorite vegetable is not just good but good for you. With just 110 calories, one medium, skin-on potato provides 45% of your daily value of vitamin C and more potassium than a banana. There are hundreds of innovative and healthy ways and reasons to make potatoes part of your dinner. So go on, unearth all the goodness of potatoes!
Potatoes are one of Mother Nature's best-kept secrets. This delicious, family-favorite vegetable is not just good but good for you. With just 110 calories, one medium, skin-on potato provides 45% of your daily value of vitamin C and more potassium than a banana.
The United States Potato Board (USPB) is the nation's potato marketing and research organization. Based in Denver, Colorado, the USPB represents more than 2,500 potato growers and handlers across the country. The USPB was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Today, as the largest vegetable commodity board, the USPB is proud to be recognized as an innovator in the produce industry.
Anchored by a strong foundation of market and consumer research and analysis, the USPB domestic and international potato marketing programs include: advertising, nutrition science, public relations, retail and foodservice marketing, and issues management. Whether the potato is grown for fresh, frozen, chip, dehydrated or seed use, the USPB is dedicated to positioning potatoes as a nutrition powerhouse—truly, goodness unearthed.
How to Make Hash Browns - Diner Style Restaurant Hashbrown Recipe
Learn how to make crispy hashbrowns just like you get at a diner! These are super simple and only require a real potato, butter, oil and a technique. That's it. Enjoy!
For one serving of hash browns:
1 (4-5 ounce or 110-140 grams) russet potato
2 Tbsp vegetable oil
1/2 Tbsp butter or margarine
Wash and peel the potato. Grate or shred on a box grater or food processor. Do so into a bowl of water to prevent oxidation. Drain and rinse until water runs clear. Spread shredded potato out onto paper towels or a clean kitchen towel. Pat dry and let air dry for 5-10 minutes. In a small frying pan, add oil and butter. Heat over medium-medium high heat. When butter solids start to brown, add shredded potatoes. Cover with a lid and cook for 5 minutes without lifting the lid. When time is up, remove lid, season with salt and pepper and flip. Continue cooking for an additional 1-2 minutes. Makes 1 serving of hashbrowns. Enjoy!
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