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Cooking hash browns: a side-by-side method comparison

I have several questions. After you parboil the potatoes, they obviously are no long dry. How do you remove moisture, or do you, before freezing? Also, are the potatoes whole when you parboil them? At what point do you grate them? What kind of potatoes did you finally settle on? Did you end up using a hand grater to get long strands? Sorry for so many questions but I want them to turn out as well as yours did.

Jul 18, 2012
MarkPerr in Home Cooking