Subj : Re: hash browns
To : Dale Shipp
From : Dave Drum
Date : Tue Aug 16 2022 05:37:02
-=> Dale Shipp wrote to Jim Weller <=-
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.
DS> I think that grits are made from hominy, which is corn bleached with
DS> lye.
You are correct - to wit:
Corn Grits. The word grits actually comes from the Middle English word
"gyrt". The whole grain found in grits is corn. That is considered the
first pot of grits.
This type of corn is treated with lime to remove the hull which
technically makes it hominy. After the treated corn is dried, it is
coarsely ground to become hominy grits.
The origins of grits date back to Native Americans who used to grind
white corn in early mills. Other sources claim that grits descended from
semolina brought to America by the first African slaves.
From the Wiki - Bv)=
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.
DS> The distinction among hash browns, home fries and country fried seems
DS> to be variable. Gail will make "hash browns" from leftover baked
DS> potatos, cubed and cooked with chopped onion. We like it, no matter
DS> what it should be called.
In this area hash browns (or hashed brown potatoes) are usually shredded.
They are usually fried "loose" but sometimes may be made into a patty.
Sliced potatoes - whether parboiled or straight-up are usually called
"home" or "American" fries.
Diced potatoes are generally called cottage fries - but not always. At
least two places call them "American fries".
When visiting a place for the first time I generally ask for a quick
description of the breakfast potatoes available. Safer that way.
These are not necessarily breakfast 'taters ....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Parmesan Cottage Fries
Categories: Potatoes, Vegetables, Mushrooms, Herbs
Yield: 8 servings
6 Potatoes; peeled, in 1/2"
- dice
2 tb Olive oil
1 c Grated Parmesan cheese
2 cl Garlic; chopped, divided
2 tb Butter
Salt & ground black pepper
pn Garlic/herb seasoning blend
- such as Mrs. Dash
12 lg Mushrooms; quartered
3 Roma tomatoes; diced
1 lg Bell pepper; cored, in large
- chunks
1 sl Onion (opt)
Set oven @ 450+|F/230+|C. Grease a 10" X 15" glass baking
dish.
Spread potatoes into the baking dish; drizzle olive oil
on top. Sprinkle Parmesan cheese and 1 garlic clove over
potatoes.
Roast for 25 minutes.
Melt butter in a large skillet over low heat; season
with 1 garlic clove, salt, pepper, and garlic-herb
seasoning. Add mushrooms, tomatoes, bell pepper, and
onion. Cook and stir until softened, about 5 minutes.
Remove baking dish from the oven. Flip potatoes and stir
in mushroom mixture.
Return baking dish to the oven; continue roasting until
potatoes are slightly browned, about 15 minutes more.
By: R. P. Froggy
RECIPE FROM:
https://www.allrecipes.com
Uncle Dirty Dave's Archives
MMMMM
... Think of it as French cuisine and go to Jacques En Le Carton!
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