No tea or tomato juice
You’ll see no potato juice
'Cause the planters
Down in Santos all say ‘No, no, no’
Either.
Home fries, if made properly. Ideally, the onions will have carmelized, and the potatoes will have a crust on the outside. But very few diners can make them well. Good home fries are ambrosial, and I will be a fan of the restaurant that makes them well forever. Hash browns are also often made poorly, from frozen potaoes bought in bags from restaurant supply stores, and the deep-fried, pre-formed patties served in fast-food joints are a horrible waste of good potato.
I love latkes, too, but they are a bit different. Also loved rösti in Switzerland, which are similar to but different from both latkes and hash browns.
I prefer whichever kind comes off an HTG griddle, instead of from a deep fryer. In my experience, ‘home fries’ are more likely to be some frenchfried abomination than not.
No love for the tattie scone?
I would have said hash browns until you revealed what you consider “home fries.” Onions and green peppers are good. Home-style hashbrowns should at least have onions.
I agree, all breakfast potatoes should be cooked on a flattop grill.
I like the frozen hashbrowns I get at the supermarket. Nuke at 425F in the toaster oven for 18 minutes, dip pieces in egg yolk, yum.
If I was industrious I’d look into making my own hash browns. Now that the potato crop is coming in, I might just do that, adding homegrown garlic as well.
Blueberry Ebilskivers topped with bb jam, decaf coffee, and OJ.
Thank you very much.
If you have to have potatoes, I’ll take O’Brien.
Shred in a food processor with the grater disc (or with a hand grater – but there’s a reason I used to not make hashbrowns often before I got the foor processor). Rinse the shredded potatoes well in cold water. You want to get as much starch out of them as possible so that they don’t turn into a ‘grease sponge’ or ‘potato pancake’. Fry in butter until they are crisp and brown, turning once. If you use a lid while browning the first side, the middle is sure to be cooked.
Yeah, hand grating a big enough pile of taters sucks, man. I like using some bacon or sausage grease. I also find that heating some new grease to flip them into helps crisp them up real good.
I don’t mind making either one, or proper latkes but I prefer my oatmeal. Now if it is ‘breakfast for dinner’ which we do occasionally, we do stuff like the breakfast fritata. My brother made up a recipe back when he was single that I make for him occasionally - melt half a stick of butter in a fry pan, slop in a dash of olive oil to help the smoke point. Fry up diced onions and some powdered garlic until the onions start to go translucent. Drain and dump in a small can of baby potatoes and keep frying the whole mess until the potatoes are golden. Toss in about a teaspoon of paprika, a dash of salt and a dash of black pepper and fry for another minute or two. Dump into a bowl. Total bachelor chow:p He likes it with a few strips of bacon, a couple links of sausage and 4 eggs over easy and toast. [He said he got the idea from thelocal salt potatoes.]
I would love to be able to eat like that - he works in a warehouse and burns through a few thousand calories a day with no effort. sigh
Approximately how long at what heat level? I’ve learned that from experience that this is very important with things you can only flip once.
Hash browns. They have a higher grease to tater ratio, so when I’m feeling decadent, I indulge.
Hash Browns all the way. With ketchup, of course. Onions and green peppers play a regular part in my lunch and dinner intake, but I’ve never enjoyed them as breakfast ingredients.
I tend to use lower heat, ‘4’ on the large element on the electric stove. I use plenty of butter, and I cook it covered. How long? Until the bottom is a nice, crispy brown. Some people might like it lighter, and some might like it darker. So as long as it takes.
The key is that you want the middle to be cooked, but the outside not burnt. That’s why I go with lower heat and a cover. And it bears repeating that the shredded potatoes should be very well rinsed; we don’t want glue.
Top with over-easy eggs? Yes. Top with gravy? Of course. Top with Tabasco sauce (or other Louisiana-style hot sauce)? That’d be handy-dander! Top with catsup? Erm… I suppose some people like it.
Grits all the way for breakfast; potatoes are only for when you have breakfast-for-dinner.
ummm… did I mention that I also put ketchup on fried eggs? 
Take the hash browns running and don’t look back. Fried to a crisp where the burnt parts get all charcoaly and get stuck in the nooks of your molars and the insides are mealy and greasy like the inside of a french fry. Drowned in hot sauce and runny yolk.