Guest guest Posted October 21, 2003 Report Share Posted October 21, 2003 OK, what's the secret here? I followed the recipe in NT with one improvement, using a saucer to weigh down the potatoes in the soaking liquid. NT says to put a lid on it and discard the top layer which turn brown but I remembered in Japan, they always soak with a lid/plate that is smaller than the bowl so everything stays under the water level. Anyway, that aside, they didn't stick together, especially when I tried to turn them over. They cooked unevenly even though I had cut the potatoes into fine julienne - so some ended up kind of burnt and some were still soggy. They did tast yummy though. My mother said hash browns always contain eggs but I just looked up a traditional hash brown recipe on epicurious.com and it didn't contain eggs. So hash-browners, please help!?! I used a cast iron skillet - maybe the temp was the problem? TIA, Filippa Quote Link to comment Share on other sites More sharing options...
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