Quoth Og Mandino

"Laugh at your failures and they will vanish in clouds of new dreams."

My Authorial Debut

The Thrilling Sequel

Back to School Hashbrowns

2a15108rWell, this is it. Daughter’s first day in sixth grade, and I must say, she looks very lovely and grown up. It’s bringing a bit of a tear to my jaded old eye.

To honor the occasion, I got up with her early (Good lord, she was rarin’ to go at 5:30 a.m. — she’s worse than the dog. I don’t expect such enthusiasm to last, however) and made her hashbrowns.

Daughter loves hashbrowns but they’re not my favorite thing to make because they’re time consuming and I can never get them to cohere quite the way I want them to. I think this is because I wash the grated potatoes to make it easier to press out the starchy liquid prior to frying (you have to have the potatoes as dry as possible before putting them in the pan to get a good crisp) and without the starch, the patty just doesn’t hold together right. Oh well.  Since I fry them in saved bacon grease, they make up for in flavor what they lack in cosmetic appeal.

I’ll drive daughter to school today (doesn’t everyone drive their kids on the first day of school?) and then take the dog for a walk. And then hopefully (fingers crossed) I can get the priming work finished in my office so I can take the plastic sheet off my work computer and commence to working. Later, if I get to Home Depot and get the paint mixed, I may actually get a couple of walls painted. I’m going with a color called “Cinnamon Stick” which is, as the name implies, a nice muted spicy browny-red. Oh, and I’m also thinking of spraypainting the petals of my Ikea hangy-down flower lamp gold. Pictures of office gorgeousness to follow ASAP.

Happy first day of school, everyone.

  • Anonymous

    Mmm, I’m looking forward to those pictures!

  • http://www.alyxdellamonica.com Alyx Dellamonica

    Mmm, I’m looking forward to those pictures!

  • Sara

    Can’t wait to see what it looks like when you’re finished! Could you salt the grated potato, let it drain a while, and spin them in a salad spinner? It remove some water from the potatoes, and would get the excess water off? Or just salad spin them if the moisture IN the potato isn’t a problem. Having never made fresh hashbrowns that’s completely off the top of my head, but it’s the standard cure for ‘too wet’ in other veggies.

  • Sara

    Can’t wait to see what it looks like when you’re finished! Could you salt the grated potato, let it drain a while, and spin them in a salad spinner? It remove some water from the potatoes, and would get the excess water off? Or just salad spin them if the moisture IN the potato isn’t a problem. Having never made fresh hashbrowns that’s completely off the top of my head, but it’s the standard cure for ‘too wet’ in other veggies.

  • http://serge-lj.livejournal.com/ Serge

    6th grade already? Where have the years gone?

  • http://serge-lj.livejournal.com Serge

    6th grade already? Where have the years gone?

  • Patrick

    I’m totally subscribing to this particular thread in hopes that someone has some secret to great hashbrowns.

    • http://www.demimonde.com M.K. Hobson

      I’m telling you, it’s the bacon grease. You can’t go wrong.

      • Patrick

        I need to know how to have cosmetic appeal and great taste though. And hey, bacon just improves everything. I can’t control myself around cooked bacon. You know how they say “you can’t just have one Lay’s potato chip.” I just can’t have one piece of bacon.

        • http://www.demimonde.com M.K. Hobson

          That’s about the only reason to pay for one of those hotel buffet brunches … access to the unlimited bacon tray. Unfortunately, they never cook it right.

          • Patrick

            Don’t even get me started on improperly cooked bacon. Might as well order prime rib well done or chicken rare.

            They cook it by throwing it in a deep fat fryer. They always under cook it and it comes out greasy and limp with large white opaque fatty sections.

            • http://www.demimonde.com M.K. Hobson

              Ugh. I think there would be money in a restaurant that served all-you-can-eat bacon, properly cooked.

              • Patrick

                Nobody has come up with any good advice?

                How about with cooking bacon? I just fry it and flip and fry and flip until I’m satisfied.

                Greg, however, puts it in the oven in a casserole dish and it takes a long time, but it comes out perfect. I can’t do it that way, because I don’t like the idea of bacon grease sloshing around in a gas oven.

  • Patrick

    I’m totally subscribing to this particular thread in hopes that someone has some secret to great hashbrowns.

    • http://www.demimonde.com M.K. Hobson

      I’m telling you, it’s the bacon grease. You can’t go wrong.

      • Patrick

        I need to know how to have cosmetic appeal and great taste though. And hey, bacon just improves everything. I can’t control myself around cooked bacon. You know how they say “you can’t just have one Lay’s potato chip.” I just can’t have one piece of bacon.

        • http://www.demimonde.com M.K. Hobson

          That’s about the only reason to pay for one of those hotel buffet brunches … access to the unlimited bacon tray. Unfortunately, they never cook it right.

          • Patrick

            Don’t even get me started on improperly cooked bacon. Might as well order prime rib well done or chicken rare.

            They cook it by throwing it in a deep fat fryer. They always under cook it and it comes out greasy and limp with large white opaque fatty sections.

            • http://www.demimonde.com M.K. Hobson

              Ugh. I think there would be money in a restaurant that served all-you-can-eat bacon, properly cooked.

              • Patrick

                Nobody has come up with any good advice?

                How about with cooking bacon? I just fry it and flip and fry and flip until I’m satisfied.

                Greg, however, puts it in the oven in a casserole dish and it takes a long time, but it comes out perfect. I can’t do it that way, because I don’t like the idea of bacon grease sloshing around in a gas oven.