🚀 go-pugleaf

I would have to say that it depends on what you are looking for in a hash
brown.  My personal favorite is again home made (I like to cook, what can
I say.)  Put a russet potato into a food processor and blend. Cover it with some
purple onions and cheese, fry in a skillet medium heat turning only three
times.  The best for Sunday mornings when the sun wakes you up early.

If you want to go out...

11th Street Cafe has some great hash browns.  They almost look like french
fries but crisper.  I usually get this and biscuts and gravy.

Bibas has some decend hash browns but I have trouble going to places like that.

LePeep isn't bad for hash browns either but I get tired of pouring from the
big caraffe into a little tiny glass to get a drink of water.

Pat Shuff
SE Sun Houston

From article <BswqD6.EIA@rice.edu>, by rbutera@owlnet.rice.edu (Robert John Butera):
> Waffle House.  "Scattered, Smothered, and Covered" - the only way to
> order them.
>
> Nobocdy else even asymptotically approaches this gourmet delicacy.

Best hash browns:

Take five or six smallish potatos, or maybe three larger ones. Place in pot
of water, with water well covering the potatos. Bring to a boil. Allow to
boil for around 15 to 20 minutes or so, until you can poke a fork at
the potato and the fork goes in easily for a little ways (instead of the
potato being rock-hard). The goal isn't to totally cook the potato to a
mush, so don't over-cook.

One at a time, get the potatos out of the pot on your fork. Place under
running cold water, then rub the skin off of it with your thumb and turn on
your garbage disposal to get rid of the debris. Then slice into thin pieces
with a large knife, then slice the pieces to come up with chunks about the
size of your little finger.

Put a couple of teaspoons of oil into a large teflon-coated skillet, and
sort of spread it around a little (though if your teflon is working right,
it'll all bead up and run off to the side). Toss the sliced potatos into
skillet. Turn heat on high. Sprinkle with paprika and some Tony Chachere's
Creole Seasoning. Wait until you hear a bit of sizzle from the potatos at
the bottom of the skillet. Then start stirring and flipping, and turn the
heat down to medium-high to keep potatos from scorching (for now).

Now comes the tricky part: Cover the skillet, & allow the potatos to steam
themselves for around five minutes or so. You may need to adjust your heat
downwards a little for this. Uncover, flip/stir the potatos, cover again,
steam for another five minutes or so.

Uncover, turn heat up to high,, then brown the potatoes until they're the
right color for you (they're already quite cooked, thank you!), stirring
and flipping constantly to prevent burning.

Serve topped with ketchup, with a slice or two of Virginia-smoked ham (from
your local supermarket deli) on the side. Makes a very filling meal, low in
cholesterol, high in complex carbohydrates, low in fat, and, with the ham,
adequate in terms of protein. You'll probably want to eat some salad, too,
for leafy greens and vegetables (assuming that you grate carrots and dice
cucumbers into your salad... I like cider vinegar over mine, rather than an
oil-filled salad dressing).

Just another entry from the bachelor's survival guide :-).

--
 Eric Lee Green  elg@elgamy.sccsi.com         Dodson Elementary
 (713) 437-6908  uunet!nuchat!elgamy!elg      Houston, TX
                "Kids are kids, no matter what"