I love McDonald's hash browns. Their breakfast food is my guilty pleasure. :o
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I learned a long time ago and in cooking for people from all over the USA on those boats, that different people call the same things different names.
I didn't know those were called home fries. I understand home fries to be long, rectangularly cut deep-fried potatoes. (Like oversized French fries) But I'd like a big serving of the LH version of home fries, please! No bacon in mine, though. Do I put some oil or butter in the pan before I saute it? Do I start with cooked potatoes and how big should the cubes be?
To make the best home fries, I think you need to start with cooked potatoes, though it is hard to handle them. Maybe partially cook them. And, use a press to absorb some of the water, or drain them. And, use a heavy duty cast iron skillet. I like them 'well done' (i.e., burnt). Throw in some onion, OO, and just fry them. Never really taste the same.
I use cooked potatoes, preferably cooled, then saute in the aforementioned heavy cast iron frying pan with onions, butter, and peppers, with just a touch of paprika, salt and pepper. Fry them until they're well browned.
Goes really well with an omelet. When I really cook breakfast, it takes me a while. :p
I think of sliced potatoes that have a nice ccrunchy edge from being in the frying pan but the interior is soft. Hashbrowns are hashbrowns, a completely different food.