May 13, 2014

Hash Browns/ハッシュポテト

My son said he wanted to have McDonald's-style French fries and hash browns. Well, easier said than done. These are my first attempts. Referring to two recipes for McDonald's-style hash browns, I microwaved some peeled potatoes for a long time and mashed them, and microwave some others for a much shorter time, hashed them, and added to the mashed potatoes. I added some salt and pepper, as well as some katakuriko (potato starch).
First batch (12 pieces)
I deep-fried them for 3 minutes at 160C.

Second batch (16 pieces)
Deep-fried in the same way.

As for McDonald's-style French fries, I simply cut potatoes into thinner pieces than usual.

First batch:

Second batch:

I thought I should have cut them into much thinner pieces...

Anyway, both hash browns and French fries were very good in their own way.

11 comments: said...

Hmmmm, better than McDonald's..I'm sure :)

Fräulein Trude said...

I was very surprised about the hashbrowns the first time I visited England. I thought hashbrowns are the same as the german style roasted potatoes (Bratkartoffeln) but they are totally different. Reminds a lot on the swiss style potato pancake called Roeschti.

Hiroyuki said...

Annie: Thanks for your compliment!

Kiki: I searched for information about Bratkartoffeln, and found it looked tasty and easy to make. I hope I can make it some day.

Nerd Mom said...

McDonalds hash browns are basically a very large tater tot. Real hash browns, here in the US, are more like the Bratkartoffeln and Roeschti that Fraulein Trude mentioned. In the Southern part of the US, the German style are the usual, whereas everywhere else the shredded style similar to Roesti are more popular.

Hiroyuki said...

Nerd Mom: Thanks for your detailed comment.

In Japan, McDonald's sells hash browns by the name of "hash potato". I wonder if the Japanese version is exactly the same as that sold in the United States.

Fräulein Trude said...

Just to make german style Bratkartoffeln:
Boil the potatoes in their jacket beforehand to a point when it is easy to pinch a knife tip in. Peel. They should be still quite firm and watery inside. Cut into quarters, quarters into slices or cut into rounds. Fry the potato slices in a good heavy pan using oil or pork fat - quite a lot. Don't overcrowd the pan, just a layer of slices is fine. Fry slowly and flip the slices over when one side is golden brown. At this point add some finely diced onions and - if you like - some diced bacon. Fry longer until onions and bacon and the other side of the potatoes are nicely roasted too. Sprinkle pepper and salt and (optional) add a little bit sweet Paprika to the piping hot potatoes. I also use to add dried and rubbed majoram but this is also optional. It is a little bit tricky to make good Bratkartoffeln. High quality Bratkartoffeln are evenly roasted and the texture is not too soft and not too firm but crumbled and mashed slices are no good at all.

Hiroyuki said...

Kiki: Thanks for your detailed explanation. Hmm... It sounds like it's impossible for me to make good Bratkartoffeln the first time.

Nerd Mom said...

In American English, we call Bratkartoffeln "Home Fries" or "Southern Style Hash Browns".

Based off of the pictures I've seen of the "hash potato" that McDonalds Japan sells, I think they're pretty close to the ones that the McDonalds in the US sell. Pretty much every fast food place here in the US that serves breakfast offer similar products, and they're not at all like the hash browns you'd get at a diner or family restaurant (like Dennys).

I think the McDonalds style hash browns are more like a flat korokke with chunks in it.

Hiroyuki said...

Nerd Mom: Thanks for your clarification. Yes, yes, unbreadded very flat krokke. Just makes me wonder if it's worth the price (around 120 yen in Japan).

Unknown said...

Hi Hiroyuki

I make a type of hashbrown (sort-of) by slicing the raw potato into julienne strips with a mandolin, squeezing most of the water out. Add to mixing bowl add a little bit of potato starch, salt and pepper and sometimes an egg yolk but that's optional. I always add a variety of herbs though, often basil, thyme and chives but these change depending on my mood, you can add anything really. Sometimes I make little balls and deep fry them, often though I put about 1cm of oil in a pan form them into karaoke style cakes and cook them that way.

Hiroyuki said...

Phil H: Thanks for letting me know your version of hashbrown. And, herbs! They should make your hashrowns even better!