[hijack]What method did you use to cook your ribs the first time? [/hijack]
Whenever I make home fries, they come out too oily and not evenly cooked. I’ve tried using less oil, I’ve tried different temps. Please, school me on how to do it right! (I’m too lazy to do actual hasbrowns, though)
I love the smell of hash browns in the morning.
Once I had a whole hill of hash browns, A WHOLE HILL.
Smelt like breakfast.
Someday the Early-bird Special is gonna end.
Word.
Less oil is better, certainly. you can always add more, if needed. I use a non-stick pan and try not to overcrowd it. Get the oil good and hot, throw the spuds in, shake them around a bit, then cover the pan loosely and turn the heat down a bit so the potatoes cook without burning. Use a spatula and turn them as best you can to get all sides browned. I cut them in fairly same-sized pieces, which helps them cook evenly. If some pieces are too large, they may not cook through. Take the lid off after awhile and keep them moving to finish.
What oil do you use?
I use olive oil. Truthfully, I think that might be adding to the “off” flavor when I make home 'taters, too. But I use olive oil for everything.
That said, if a different oil would be better, I’m open! Oh, also: I have a gas stove- so what specifically do you mean by high heat, turning it way down, etc. Let’s pretend the knob is a 1-10, where am I turning the heat at various points?
Heat the oil at about 8, unless your pan directions tell you not to. After throwing the spuds in, turn it down to 5. Any lower than that, you could end up with greasy taters. I would move them around in the pan from time to time so that they’re all getting the full benefit of the heat. For hash browns, of course, one doesn’t do this.
I use olive oil also, but it really doesn’t matter. Peanut or canola would be my second choice, especially if you don’t want flavor clash. Also, I’d recommend using russet potatoes for lower moisture content. Or Yukons.