Ask Dr. Potato : Hash Browns
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Top Indulgent Breakfast Items Include Breakfast Potatoes and Home Fries

Feb 22, 2017
Q: Looking at all the restaurant commercials on TV, I'm convinced that "sweet" is the new trend for breakfast, but how can I know what's most popular?
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How can I spice up my Hash dishes this year?

Jun 21, 2016
Q: How can I spice up my Hash dishes this year?
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My Hash Browns Have Thawed. What Do I Do?!

Mar 2, 2015
Q: I have several packages of hash browns in my garage refrigerator freezer. I noticed that the freezer is not keeping them frozen solid. They are soft, but still very cold and have ice crystals. Is there a risk with cooking and eating them? If so, what specifically would be the concern?
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Testing Sugar Levels In Your Potatoes

Jan 20, 2015
Q: I am looking for some information and advice on our red B size 1 grade raw potatoes we boil. We parboil the potatoes in pots of water for approximately 25-30 minutes depending on size. We test using a fork to see how the potato falls off the fork. We then place on cookie sheets (use cold water to spray over when placed on sheets) and put in our walk in cooler (38 degrees) overnight to slice and spin in a machine the next morning. We have noticed after we slice the potatoes the next morning that the cooked potatoes have a brown colored edge-ring around the skin and potato meat. The potatoes are then cooked on a flat top grill and we produce home fries. We obtain potatoes from all sorts of geographic regions according to the labels on the bags. Our vendor tells us they have to purchase potatoes from wholesale vendors and it is not possible to find a one stop supplier. We have been told the sugar levels in potatoes varies, the potatoes are held in storage for months which creates the brown color rings and the potatoes are all sourced from different geographic locations and these different growing regions and processes leads to the brown colored rings. We always prepare our potatoes the same way and have noticed the winter months seem to be when the brown colored rings appear on the potatoes.
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Waffle House Hashbrowns

Nov 13, 2014
Q: Dr. Potato, why do I love Waffle House-style hash browns more than ones I make at home? What do they do to the food service version that makes them so good? Are they partially dehydrated? Or maybe seasoned with some kind of chemical? I mean the shredded kind that come in boxes, not the deep-fried QSR formed hash brown.
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Serving Breakfast All Day Long

Jun 13, 2014
Q: Dear Dr. Potato, my customers want favorite breakfast items on the menu all day long. Can you suggest breakfast dishes that satisfy 24/7?
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Should I Be Eating The Skin Of The Potato?

Feb 10, 2014
Q: I just eat the insides of a baked potato but my girlfriend says the skin is even better for me to consume. Is she right? Should I eat the entire potato or peel the skin? Help me understand the why! Will I lose some of the nutrition if I always peel my russet potatoes for mashed, fries, hash browns, etc.?
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Is There An Increase In Potato Consumption Due To The Stressful Economy?

Dec 16, 2013
Q: Are you seeing fast food and casual dining guests order more potatoes because they are a comfort food, or a comforting food, against the stress of the economy?
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Targeting Price Conscious Diners With Idaho® Potatoes

Dec 4, 2013
Q: I think I need to get with the program and offer some value priced menu items to capture price conscious diners. Any suggestions?
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What Is The Difference Between No.1 And No. 2 Idaho® Potatoes?

Nov 11, 2013
Q: What is the difference between No. 1 and No. 2 Potatoes?
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