Subj : Re: hash browns
To   : Jim Weller
From : Dale Shipp
Date : Tue Aug 16 2022 01:25:06

 -=> On 08-14-22  21:14,  Jim Weller <=-
 -=> spoke to Dale Shipp about hash browns <=-

 JW> I had to ask what they were and the waitress said "grits". I asked
 JW> what were they made of; she looked at me like I was retarded and
 JW> said "grits" again. She never did tell me that it was white corn
 JW> meal. You'd think that after serving thousands of Canadians in
 JW> Daytona on spring break she's know that we don't know about grits
 JW> here.

I think that grits are made from hominy, which is corn bleached with
lye.

 JW> One of the tastiest breakfast starchy side dishes is of course hash
 JW> browns.

 JW> What I did have growing up was home fries: sliced rounds of leftover
 JW> boiled potatoes from the night before, fried in bacon or sausage
 JW> fat. 

 JW> I often make hash browns (diced, not shredded so maybe I should call
 JW> them country fried) with onions and sometimes celery and peppers
 JW> (red or green, hot or mild, depending on my mood and what's in the
 JW> fridge), either for weekend brunches or as a supper side dish.

The distinction among hash browns, home fries and country fried seems to
be variable.  Gail will make "hash browns" from leftover baked potatos,
cubed and cooked with chopped onion.  We like it, no matter what it
should be called.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Potato Soup
 Categories: Soup
      Yield: 4 Servings
 
    1/4 c  Butter
    1/3 c  Flour
      3 c  Milk (Part evaporated milk)
    1/2 c  Bacon -- cooked/crumbled
           -Salt and pepper -- to
           -taste
      2 lg Potatoes -- baked
    1/2 c  Sour Cream
      3 oz Cheddar Cheese -- grated
      3 ea Green Onions -- chopped
           -Bacon Bits - optional

MMMMM-------------------------ADDITIONAL------------------------------
    1/2 c  Milk if soup is too thick
 
  Melt butter in saucepan over medium heat. Using a whisk, blend in
  flour until smooth. Gradually add milk, whisking continuously. Whisk
  in salt and pepper and simmer over low heat, stirring constantly.
  
  Cut potatoes in half and scoop out the "meat"; set aside. Chop half
  the potato peels and throw away the rest**. (See below)
  
  When milk mixture is very hot, whisk in the potato "meat". Stir in
  green onions and potato peels. Whisk well, then add sour cream and
  bacon. Heat thoroughly. Add cheese, a little at a time until all is
  melted.
  
  Garnish with chives, grated cheese, and bacon bits. You may need
  additional milk if the soup is too thick and you like it a bit
  thinner.
  
  From: Jamie.Marks@worldnet.Att. Date: 03-05-99
  Rec.Food.Recipe
  
  Last made 2/2006

  ** or make them a chef's treat and eat them yourself.
 
MMMMM


 JW> Cheers

 JW> Jim

 JW> ... Potatoes make chips, hash browns & vodka; other vegs aren't even
 JW> trying 
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