I use a microplane grater for parmesan cheese, and for nutmeg.
No, a box grater has four sides. The different blades are distributed among the surfaces.
I use one instead of the things that you and Chefguy linked to because the cheese or potato or ginger or whatever you’re grating/slicing/shredding falls neatly inside the box to the cutting board surface instead of wildly flying all over the kitchen.
The one in Chefguy’s link has four sides: Coarse, fine, what you’d use for parmesan, and a slicer.
Ha! Didn’t look at the side view. :smack: The one you linked to is what I was referring to. All that really matters is that the end result is crispy goodness.
I’m inspired to try making hash browns again at home. Everyone has provided some great tips.
Hash browns are the reason we keep going to Dennys for Breakfast. They make such great ones. If we can make them at home that good we’ll be thrilled.
- Shred a big russet or Yukon Gold potato, peeled or not. Drop it into a clean dishtowel and SQUEEZE out all the liquid.
- Melt a couple teaspoons of butter or chicken fat or bacon grease or olive oil in an 8-inch skillet over med-high heat. Scatter potatoes evenly, then press down with a spatula. Salt and pepper. Reduce heat to med and cook 7-8 minutes, until gold and crisp on bottom.
- Slide potatoes onto a small plate, melt another couple teaspoons fat, and flip the uncooked side down into it. Cook another 7-8 minutes until done.
Easy peasy.
FWIW, I use russets.
I’ll pick up potatoes tomorrow and give it a try. I already have a box grater. I love hash browns.
Yeah–I can’t get a good texture out of anything else.
Wash russet potatoes. Leave peal on.
Microwave till about half cooked. Grate them with box grater. Carful, they will be quite hot.
Fry in butter with some olive oil. Simple fast and very good.
Wait a minute! Someone with the name of Common TATER can’t make taters?! What hope is there for the rest of us?
