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Louie's Hash Browns
Posted on 11/30/14 at 12:56 am
Posted on 11/30/14 at 12:56 am
Got a flat grille for a present.
I want to make some Louie's hash browns.
Anyone know what exactly they do over there to make them?
All I've seen them do is cut them into cubes and throw them on the flat grille. Do they boil them first for a minute? Add green onions? Any help would be appreciated.
Posted on the F&B board already. No hits so Im asking on the OT.
I want to make some Louie's hash browns.
Anyone know what exactly they do over there to make them?
All I've seen them do is cut them into cubes and throw them on the flat grille. Do they boil them first for a minute? Add green onions? Any help would be appreciated.
Posted on the F&B board already. No hits so Im asking on the OT.
19
Posted on 11/30/14 at 12:59 am to thermal9221
quote:
Anyone know what exactly they do over there to make them?
I don't.
Hope this helps!
Posted on 11/30/14 at 1:02 am to Grizzley
yep thanks
Posted on 11/30/14 at 1:03 am to thermal9221
1) Go to Louie's
2) Eat their hash browns.
3) be satisfied.
2) Eat their hash browns.
3) be satisfied.
Posted on 11/30/14 at 1:08 am to thermal9221
Nope.
Posted on 11/30/14 at 1:09 am to thermal9221
Go to Louie's and ask what they do.
I've made similar ones and did not boil the potatos first.
Stir fry them in oil (I've even added onions) and season them with Tony's or Slap Ya Mama.
I've made similar ones and did not boil the potatos first.
Stir fry them in oil (I've even added onions) and season them with Tony's or Slap Ya Mama.
Posted on 11/30/14 at 1:21 am to Red Stick Tigress
Listen to Tigress.
It's nothing special.
It's nothing special.
Posted on 11/30/14 at 2:04 am to thermal9221
Just go to Louie's and get the real thing.
Posted on 11/30/14 at 3:22 am to thermal9221
Cook them low and slow to get a nice brown crust. If you rush things, the spuds won't be fully cooked inside. And don't skimp on the oil.
This post was edited on 11/30/14 at 3:24 am
Posted on 11/30/14 at 3:31 am to thermal9221
I'm guessing you're a woman?
Posted on 11/30/14 at 5:15 am to thermal9221
Just slip the cook a 10 and ask how they do it.....
Posted on 11/30/14 at 6:49 am to thermal9221
1) cube potatoes
2) soak potatoes in ice salt-water for at least 2 hours
3) Drain
4) drop potatoes in 300 degree oil for 2-4 minutes
5) Take out of oil, let sit until dry/cooled.
6) fry in skillet
The soaking in water and first fry are the absolute necessities in making perfect fries/ice browns.
Through osmosis the water draws the starch out making the final product soft. The first light fry makes them crispy on the outside, while preserving the creaminess on the inside.
2) soak potatoes in ice salt-water for at least 2 hours
3) Drain
4) drop potatoes in 300 degree oil for 2-4 minutes
5) Take out of oil, let sit until dry/cooled.
6) fry in skillet
The soaking in water and first fry are the absolute necessities in making perfect fries/ice browns.
Through osmosis the water draws the starch out making the final product soft. The first light fry makes them crispy on the outside, while preserving the creaminess on the inside.
This post was edited on 11/30/14 at 6:50 am
Posted on 11/30/14 at 7:04 am to thermal9221
Go to Louie's
Buy hash browns
Warm your griddle
Put hash browns on your griddle
Stir
They're done!
Buy hash browns
Warm your griddle
Put hash browns on your griddle
Stir
They're done!
Posted on 11/30/14 at 7:12 am to thermal9221
You need about 50 years worth of grease cooked onto the grill. Then you can start talking.
Posted on 11/30/14 at 7:31 am to thermal9221
Congrats bra.
Posted on 11/30/14 at 7:54 am to thermal9221
turn on grill.
add oil and various food.
do this every day all day for 30 years.
add potatoes.
let cook.
enjoy!
add oil and various food.
do this every day all day for 30 years.
add potatoes.
let cook.
enjoy!
Posted on 11/30/14 at 10:02 am to ksayetiger
It's been over a decade, but I wanted to know the same thing. It took years of practice, but I've got something that works.
Go ahead and get your regular skillet out. Cube your potatoes down to about 3/8" cubes (no one has the time to cook those big cubes like they do). Then add oil, potatoes, seasoning (I like slap ya momma), and just enough water to cover the potatoes. Bring to a boil and cook off all of the water. With some practice, you will cook off the water in just enough time to cook the potatoes through, and them be able to put a little crust on them when the water is gone.
Dries up too quick, not cooked through, add a little bit of water. Getting mushy, still have water, pour some out.
I do these as part of my tailgate breakfast burritos. Always a hit.
Go ahead and get your regular skillet out. Cube your potatoes down to about 3/8" cubes (no one has the time to cook those big cubes like they do). Then add oil, potatoes, seasoning (I like slap ya momma), and just enough water to cover the potatoes. Bring to a boil and cook off all of the water. With some practice, you will cook off the water in just enough time to cook the potatoes through, and them be able to put a little crust on them when the water is gone.
Dries up too quick, not cooked through, add a little bit of water. Getting mushy, still have water, pour some out.
I do these as part of my tailgate breakfast burritos. Always a hit.
Posted on 11/30/14 at 11:34 am to thermal9221
The roach droppings are the secret ingredient so make sure to have plenty of that
Posted on 11/30/14 at 11:41 am to thermal9221
I never thought Louie's was all that great.
Posted on 11/30/14 at 11:45 am to thermal9221
Cut up into squares. Add onion soup mix and oil. Bake or fry.
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