Hashbrowns revisited

Discussion in 'Camping, Hiking, Cooking' started by IveofIone, Dec 17, 2011.

  1. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

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    DWe never put onions in our country/sausage gravy. Maybe a touch of onion powder but something that was never done. Other gravies yes and a traditional "SOS" yes. So far no one complains. But I make it same way my family has in Nebraska since the 1800's.
     
  2. Kaari White

    Kaari White Active Member

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    Jerry, your gravy sounds awesome!! Mine is similar to yours, but I've never had the guts to use half and half, I've used milk instead. Your rue, how thick is it? Is it doughy or pretty runny?

    Best hash browns I've ever had have been from Blue Acre Seafood in Seattle, their "Potatoes Minneapolis." Incredible!
     
  3. Matt B

    Matt B ...

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    I'm gonna have to try those Blue Acre hash browns. I've been pissing and moaning that Seattle has no decent hash browns for years. Anyone else love Waffle House hash browns? Hard to beat in my book. Great topic. Sounds like Ive and Jerry have it down pat. Jerry definitely makes country gravy the right way. Put that on some country fried steak...oh man. I mean seriously you could put that sausage gravy on cardboard and it would eat great.
     
  4. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

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    Kaari, I like my rue thick. Its very pasty. No worries on using milk. You just get a much richer deeper flavor with half and half.

    Yup Matt, is perfect over chicken fried steaks. I do the midwest thing more and do chicken fried pork tenderloins (tenderized so its like cube steak).
     
  5. bitterroot

    bitterroot Love vintage graphite!

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    1. Take small knife in hand.
    2. Slice open package of frozen hash brown patties.
    3. Remove hash brown patty and heat in microwave.
    4. Take can opener in hand.
    5. Open can of country gravy.
    6. Heat gravy in microwave.
    7. Pour gravy over heated hash brown patty.
    8. Serve and enjoy.

    Best washed down with the half can of Bud Light that you found sitting on the counter from the night before.
     
    Patrick Gould likes this.
  6. Dave Alberts

    Dave Alberts Active Member

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    Lonnie--you didn't mention "...with luke warm premium beer...!"
     
  7. bitterroot

    bitterroot Love vintage graphite!

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    A major oversight on my part, Dave. Post has been corrected.
     
  8. Richard Torres

    Richard Torres Active Member

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    iagree +1!

    You guys are making me hungry again!
     
  9. Achilles

    Achilles Active Member

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    My vote for the best post on WFF...
     
  10. dryflylarry

    dryflylarry "Chasing Riseforms"

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    Ive. Obviously, you ran out of chocolate chip cookies!?
     
  11. IveofIone

    IveofIone Active Member

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    Larry, CCC's are always in the freezer! When my supply gets low I build another batch and restock. No danger of running out.

    Last weekend I built a batch of my favorite ginger snaps and sent them to my wife's quilting guild get together. These are not to be confused with those dried burro turds you buy in a box called ginger snaps but are the genuine article built with real butter, good vanilla, brown sugar and molasses. I sent a batch to the same event last year and they were clamoring for more again this year. I did not disappoint as they received rave notices and many thank you's. I was hoping they would save a couple for me but had no such luck.

    I have been perfecting this recipe for several years and really have them dialed in now. So good crumbled over vanilla ice cream!

    Ive
     
  12. Alex MacDonald

    Alex MacDonald that's His Lordship, to you.....

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    ok, so now I'm seriously hungry!
     
  13. Patrick Gould

    Patrick Gould Active Member

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    Bitterroot - Shitty breakfast, but funny post.

    BTW: Good hash browns can be had at any of the Patty's Eggnest diners in the Seattle area. Crisp on the outside, fluffy inside. Leana's in Shoreline and Voula's on Northlake are also good.