classic33
Leg End Member
They'll have to leave you with some!
How much do you think they'll be taking.
The Retirement Thread
- Thread starter Dirk
- Start date
Page may contain affiliate links. Please see terms for details.
How much do you think they'll be taking.
Well they took an arm full from Tony Hancock!!
The vampires only take an armful.😁
Well, your prayers worked and I am back home.
I learned 2 things already today......
1. The nurses that take your blood normally work in Doctors surgeries and the blood taking stuff is just overtime for them (tbh I'm not sure if that's just Saturdays).
2. Lifts can have either a 0 or a G for ground level. Its the modern buildings that tend to have 0 and that is, apparently, more 'international'.
Every day is a schoolday
I learned 2 things already today......
1. The nurses that take your blood normally work in Doctors surgeries and the blood taking stuff is just overtime for them (tbh I'm not sure if that's just Saturdays).
2. Lifts can have either a 0 or a G for ground level. Its the modern buildings that tend to have 0 and that is, apparently, more 'international'.
Every day is a schoolday
numbnuts
Squire
- Location
- Gone over the hill and far away
I've never had hash browns
Mo1959
Legendary Member
- Location
- Perthshire,Scotland
Neither have I. Not even sure what they are?
They are very nice. Like flaky potato in a lovely coating.
Best fried imo but you can grill them.
Again imo but they go well with a cooked breakfast.
Mo1959
Legendary Member
- Location
- Perthshire,Scotland
Just googled them. They do sound nice.
Just copies this off Google.
Hash browns pair well with classic breakfast and brunch items like eggs, bacon, and sausage. They can also be enhanced with toppings such as cheese, sour cream, and chives, or be used as a base for more complex dishes like breakfast burritos, casseroles, or hash brown waffles. For a savory twist, try serving them with chili or a hearty brown sauce.
Hash browns pair well with classic breakfast and brunch items like eggs, bacon, and sausage. They can also be enhanced with toppings such as cheese, sour cream, and chives, or be used as a base for more complex dishes like breakfast burritos, casseroles, or hash brown waffles. For a savory twist, try serving them with chili or a hearty brown sauce.
They seem to of become a staple in the full English breakfast instead of fried potatoes or bubble and squeak , but like a lot of things they are an American invention.
Earlier, I cycled to the local shops and got what I needed, but when I got home MrsP used the last of the loaf for toast and then decided that she wanted hash browns with tomorrows breakfast, so back on the bike and up to the shops again.
Good exercise though as it's all up hill to the shops.
There's a YouTube channel that I follow, Fallow restaurant in London. It's great because they demonstrate various recipes for a particular dish, from basic knock it out at home, then jazz it up with a few techniques and finally a Michelin restaurant version.
Here's a recipe for hash browns that is a bit better than the McCains I chucked in the air fryer this morning: 🤔😉😁
Here's a recipe for hash browns that is a bit better than the McCains I chucked in the air fryer this morning: 🤔😉😁
- 1kg (peeled weight) Agria Potato
- 170g (peeled weight) Onions
- 375g Clarified Butter
- 14g Tapioca Starch
- 7g Onion Powder
- 4g Fine Salt
- 6 egg yolks
- Sea salt
INSTRUCTIONS
- Make the hash brown mix: using the fine julienne or grater attachment on your food processor, grate the potatoes and onions. Wash 4 times back and forth in a large container with clean water each time. Drain and set aside.
- Squeeze out excess moisture from the grated potatoes with a clean cloth.
- Heat the clarified butter in a heavy pan and stir in the grated potato with a good pinch of salt. Set the heat to very low and put the lid on to cook for 15-20 minutes, stirring carefully every 5 minutes.
- Drain through a sieve to remove excess butter. Tip the potato mix onto a tray to cool.
- Mix together the seasoning ingredients and add to the potato, mixing well.
- Set your ring moulds out on a flat baking sheet or tray, lined with baking parchment. Grease the insides of the moulds with oil.
- Press some of the mix into the bottom the moulds, to come about halfway up the side. Make a dent for the egg yolk in the middle with a spoon, bearing in mind that you want the yolk to be central in the hash brown both vertically and horizontally. Sprinkle the top of each yolk with a little sea salt.
- Carefully place a yolk into each dent and cover with more hash brown mix, pressing down well around the sides but taking care not to break the yolks by squashing them. Fill the moulds to just higher than the top and level off the mixture neatly with a knife or spatula.
- Place another sheet on top of the rings, weight and refrigerate for at least an hour.
- Heat the vegetable oil in a pan to 170 degrees
- Carefully remove the hash browns from the moulds and fry for 3-4 minutes, until golden brown, tuning half way through.
- Serve immediately sprinkled with chives and sea salt flakes
