Making the best hash browns – A tutorial

Doing hash browns is essentially a simple task that takes very little time to complete. There are two methods by which you can do these potatoes. This recipe is a family favorite! We typically make this dish when having a family brunch or it is also great for breakfast for supper! Serve with fresh fruit and rolls.

Of course, Philip recommends cooking this meal on a Blackstone griddle.

INGREDIENTS

  • 1/2 C Cream or Milk
  • 1/3 C Butter, melted
  • 4 Eggs
  • 1 C Hot Pepper Cheese
  • 1 C Monterey Jack Cheese
  • 1 Package Simply Potatoes Hash browns

Other ingredients to use

One full cup of frozen hash browns will dehydrate to approximately 1/3 of a cup of dry product. Therefore, when it’s time to reconstitute your dehydrated potatoes place about 1/3 of a cup of the dried product into 1 cup of boiling water and let the mixture sit for about 20 minutes.

If you use frozen hash browns, then all you need to do is open the bag and place the frozen hash browns on your dehydrator tray. Next turn on the machine and let it process the potatoes until they are crispy. Nothing could be easier or simpler than that. When figuring the amount of dehydrated product you will end up with you can roughly base your estimates on the following figures:

Preheat oven to 425 degrees. Grease bottom of pie plate with Pam or another vegetable oil spray. Push the potatoes of your hash brown into the bottom of the greased pie plate. Then, melt the butter in the microwave. Brush the butter over the potatoes. Place in center rack of the oven and bake at 425 degrees for 25 – 30 minutes or until edges are browned. Keep a close eye on the potatoes as they will start to brown around the edges at around 20 minutes.

Turn oven temperature down to 350 degrees.

Be sure to place cookie sheet on the rack below the pie plate to catch any grease that boils over. I have forgotten many times to do this and when I forget, the grease drops onto the bottom of the oven, and lots of smoke comes out!

While you are baking the hash browns, shred the cheese in a separate bowl.
Shred cheeses and spread over top of Egg mixture. Bake at 350 degrees for 30 – 40 minutes or until knife inserted in the middle comes out clean.

After it has re-hydrated, you could then drop the hash browns into your frying pan or skillet and cook them until the remaining liquid is gone. As you are preparing it you can add a teaspoon or two of butter and continue to fry them until they turn a golden brown color.

The second way to handle dehydrated potatoes is to make them from scratch. This is great if you have an abundance of potatoes handy. You can purchase your potatoes by the 50-pound bag unfortunately sometimes you may not use all of them up. So to prevent waste, you will dehydrate them. When making your hash browns, you must first grate them up. You can use your food processor for this task as it sure is better than attempting to do it by hand and it comes out more uniform as well. After slicing them up place them in cold water for a short period and afterward drain them well. This process will remove any excess starch that has built up on the potatoes. Next, you should be ready to steam them for a few minutes by way of a steam basket.

Take your finished potatoes which should now be steamed and dump them onto the dehydrator trays spreading them out evenly. You don’t want them piled on top of each other. Turn on the dehydrator and process for about 4 hours on 125 degrees then drop the temperature to 115 until the potatoes become crispy. Alternately you could dehydrate small dice “O’Brien” versions if you so desired instead of the shredded hash browns.

The Hash browns is a quick and healthy meal for busy days. It is a quick cooking mixture of meat and potatoes. You can add any extra leftover vegetables that you might have on hand for a one-dish meal. This recipe uses lean ground beef, but you can also use leftover roast beef or chicken that you might have on hand. Using leftovers reduces cooking times even more and helps control the food budget, an added benefit in the current economy.

My own hamburger recipe

You are interested in having a homemade burger and a smoothie for lunch on Saturday. But instead of the current recipes you usually use, you have adapted them to a healthier version. Let us look at the original recipes, adapted recipes and why the adapted recipes are healthier.

The Hamburger

This is where you have a hamburger bun filled with a meat pattie and other ingredients like lettuce, tomato, and cheese.

Meat Patties

This is the main food item in the burger that changes both in ingredients and cooking method to become healthier.

The original meat patty has 100g mince, one egg, 1/4 cup white breadcrumbs, 1/2 onion, finely chopped, one teaspoon mixed herbs, one teaspoon beef stock and 2 Tablespoon oil for frying.

The changes include:

  • ordinary mince to a lean mince to decrease the fat content
  • white breadcrumbs to wholemeal breadcrumbs to increases fiber content
  • a reduction of a beef stack from 1 teaspoon to 1/2 teaspoon to reduce the salt content.
  • a change of cooking method from frying with the oil to grilling with no oil to decrease the fat content.

For both recipes, you combine all ingredients, divide into two even portions and flatten.

The original meat patties are fried. Therefore the oil is heated on a frypan and the patties then cooked until golden brown on each side.

The adapted meat patties are grilled. Therefore the oven needs to be turned on for grilling at the beginning. The patties are put on lined baking paper on a roasting dish and grilled until golden brown.

The Bun

The bun is cut in half and can be heated as an option or filled cold. If cooked, there is a variation in method from the original hamburger to the adapted one. The buns using the unique method are heated on a frypan just like you see at the burger bar. Extra fat is used with either butter spread in the middle of the bun or melted on the frypan itself for flavor, to help brown the surface and to help prevent sticking onto the frypan.

The buns are lightly browned under a grill with no added fat, for a healthier option.

Building The Burger

For the original burger, you can build your bun on the frypan to melt the cheese or on your plate.

For the adapted burger you can melt a lower fat cheese like Adam, on your bun in the microwave for 10 – 20 seconds (optional)

Primarily the burgers can be filled as desired in any order in the bun.

Serve on a plate for consumption with the smoothie

Banana and Strawberry Smoothie

For both recipes, you place all ingredients into a blender mix until well blended and serve in a long glass.

The difference in health value lies in the ingredients.

The original smoothie recipes have 1/2 cup strawberry yogurt, 1 1/4 cup homogenized milk ( semi-frozen or with 2-3 ice cubes), one banana, 2 teaspoons brown sugar, two scoops strawberry ice cream.

The adapted recipe has 1 cup of low-fat strawberry yogurt, 1 cup trim milk ( semi-frozen or with 2-3 ice cubes ), one banana, 8-10 strawberries, two tablespoons honey, few drops of vanilla

The changes include:

  • Strawberry yogurt to a low-fat version to decrease the fat content
  • Homogenized milk to trim milk to lower fat content
  • Strawberry ice cream to strawberries to increase the fruit and fiber content and reduce the fat and sugar content.

Both original recipes have been adapted to reduce fat, sugar and increase fiber with the meat patty recipe also having a reduction in salt. And they taste great. Anyone can condition themselves to new flavors. So why not give these adapted recipes a go for a healthier you.

How to make a hamburger is one thing, but how to eat it is quite another! The conventional method of serving it in a soft or toasted bun – perhaps with fries or a side plate of vegetables – is one of the best as it leaves the burger with its attendant flavor, while many choose to serve the burger in a rich gravy, maybe with mashed potatoes as the accompaniment.

This is the great thing about the simple, standard burger – it is so easy to make and so simple to cook, and utterly delicious to eat.

Philly Cheesesteak recipe – Old but gold!

Relatively few individuals may know this, however, a Philly Cheesesteaks is really Philadelphia cheesesteak. This celebrated cheesesteak formula started in Philadelphian and has been known everywhere throughout the US, and even whatever is left of the worldS as it has turned into the most loved sustenance of many.

What makes this dish uncommon at that point? How can it be that numerous individuals from around the globe support this tastes over the other cheesesteak formulas?

Maybe one of the particular attributes of Phillys cheesesteaks is its meats. The meats cuts in this formula are for the most part meagerly cut best round or ribeye. Albeit different kinds of meat may be utilized for the dishes, the best rounds and ribs eye are generally favored. The meat cuts are guaranteed to hold its juices are these are cooked at the mediums temperatures on a delicately oiled frying pan. When the steak cuts turn dark colored, these are immediately mixed into better pieces utilizing a level spatula. To ensure that these steak cuts are superbly cooked, these are frequently put over singed onions. Besides keeping the steaks to be overcooked, the onions give a satisfying fragrance and a combination of tastes all in the meat.

While may be numerous kinds of bread utilized as a part of this dishes, Phillys cheesesteaks utilize Vilottis Pisanellis rolls or Amorosos rolls. In spite of the fact that there is a wide range of varieties of the Philly cheesecake as guaranteed by a few local people and roots, the one thing that for all intents and purposes almost these individuals concur on is the kind of breads that would be ideal for a mouth-watering dinner. Positively nearly everybody concurs that paying little respect to the sort of cheddar and meats that you incline toward for your rendition of this cheesesteaks, it must be altogether heaped up over an Amoroso roll. With the end goal that, on the off chance that you are searching for the first Philly formula, one thing that would affirm its legitimacy is the Amorosos roll.

Then again, no cheeses steak is ever entire without the cheddar. The decision of cheddar can differ contingent upon the inclinations of the individual, however, the most ordinarily utilized cheeses are Mozzarella, Provolone, American cheddar, and Cheezs Whiz. While the first 1930 form of the formula does exclude Cheezes Whizes in the decisions of cheddar, it has turned into a typical alternative when it was promoted out economically in 1952. Indeed, as per most specialists, Cheezs Whizes is the mystery fixing in making delectable cheesesteaks.

The Cheesesteak’s mythic history started in 1930 when Pat Olivieri and his sibling Harry established a little frank remain in South Philadelphia. One day Pat and Harry chose to have a go at something else and created a steak sandwich with onions. Supposedly a taxicab driver, a successive guest of the stand, made a trip and, interested in Pat and Harry’s creation, requested one himself. As it would turn out the cabbie making the most of his feast so much that the siblings added it to the menu, thus the Philly Steak sandwich was conceived.

Throughout the years, the formula has advanced into various varieties. One famous variety is the bison chicken cheesesteak, which utilizes wild ox wings sauce and blue cheddar dressing. However, another well-known variety is the hoagie, which contains mayonnaise, tomato, and lettuce.

For more detailed recipe you can also try the Blackstone version of the Philly Cheestesteak