Does anyone else think it's odd that hashbrown sauce isn't a thing?

Does anyone else think it's odd that hashbrown sauce isn't a thing? Sure, some people put ketchup on them, but I think some sort of hashbrown specific sauce is a good idea.

Does anyone have suggestions for what we could make the official hashbrown sauce? I'm thinking some sort of sour cream and onion thing might be kind of good - the acid would add some balance to the dish.

Thalidomide Vintage Ad Shirt $22.14

Nothing Ever Happens Shirt $21.68

Thalidomide Vintage Ad Shirt $22.14

  1. 1 month ago
    Anonymous

    I had a friend that drowned it in 57 sauce, like we could have a full bottle at waffle house and he'd still go to the other tables to get a few more bottles.

    • 1 month ago
      Anonymous

      I know you're lying because nobody could stand that much vinegar.

    • 1 month ago
      Anonymous

      I forgot that stuff exists and it's petty good. Thanks for reminding me. I bet it's decent in has browns in very small amounts.

  2. 1 month ago
    Anonymous

    Hollandaise?

    • 1 month ago
      Anonymous

      Close! We make something similar to hashbrowns where I'm from and they're served either with egg yolk creme (similar to hollandaise) or sour cream/yoghurt creme (sour cream and yoghurt combined), both the egg and the dairy sauces are made with herbs and olive oil.

      • 1 month ago
        Anonymous

        >egg yolk creme
        I actually found a video of some dude making but he, weirdly, freezes the eggs to make it. I'm used to the yolks being streamed until set-ish, but not solid, then beaten it blitzed and mixed with pepper and herbs.
        Here's the frozen one: https://youtube.com/watch?v=RTWFdDrXyP0
        I'll see if I can find the cooked version I'm used to.

        • 1 month ago
          Anonymous

          Deleted that last post because it was YouTube shorts. Better link:

          Anyway, here's the cooked version, made by the same guy as the frozen version. He adds mayonnaise for some reason. I'm used to it just being olive oil.

          • 1 month ago
            Anonymous

            trips of BASED, i need to make this, seems like it would be an excellent condiment on many things...

  3. 1 month ago
    Anonymous

    I have them with honey
    My hashs are very simple, gratted potatos, pinch of salt and a beated egg, mix all and throw it in a pan with butter/olive oil mix, simple as.

    • 1 month ago
      Anonymous

      >beated egg
      You made latkes, not hashbrowns.

      • 1 month ago
        Anonymous

        Placki you heeb

        • 1 month ago
          Anonymous

          Heeb indeed but I'm not Ashkenazi so I'm not familiar with Eastern European food to steal and rename. Unfortunately, I only know of the dish from media which, as we know, is controlled by Ashkenazim.

          • 1 month ago
            Anonymous

            Tentatively based heeb
            Bagels are also Polish

            • 1 month ago
              Anonymous

              >Bagels are also Polish
              I thought they were Swiss, considering how common other lye-based breads are in der Schweiz. Google laugenbrötli. They're basically bagel mini baguettes. Bagluettes?

              • 1 month ago
                Anonymous

                Bread is basically all Polish, even croissants

              • 1 month ago
                Anonymous

                >Bread is basically all Polish
                Bullshit. Bread was, oddly enough, invented in Africa, in what is today Libya. And I didn't mean that flat bullshit. I mean proper, risen, crusty sourdough. It's still baked in makeshift ovens and eaten throughout the Sahara to this day by Touaregs and other nomadic people of the region.

              • 1 month ago
                Anonymous

                Oh so you're saying Africans perfected the poolish
                Then why isn't there a Poland in Africa
                Why does so much shit have to be fake and gay now

              • 1 month ago
                Anonymous

                Poland want even a concept, nevermind a country, 6000+ years ago when some filthy, smelly sheepfricking nomad decided to bake some bubbly, leftover flour mush.

              • 1 month ago
                Anonymous

                The fact that we call good bread "the upper crust" is because of Poland
                Poles invented most breads as we recognize them today outside of flatbreads

              • 1 month ago
                Anonymous

                Nice try, Pole, but nobody calls good bread "the upper crust".
                >Verification not required.

              • 1 month ago
                Anonymous

                The upper crust is wealthy people who can afford to buy the best bread, literally

  4. 1 month ago
    Anonymous

    What is the best way to make potatoes?
    I love fries but making them is a pain in the ass and wastes too much oil.

    • 1 month ago
      Anonymous

      You could use an air fryer and rub the potatoes down with oil. I prefer them mashed or baked myself though, double baked is top tier but not worth the effort.

    • 1 month ago
      Anonymous

      Grate them into a bowl of water
      Squeeze and strain them -- keep the water
      microwave the potato shreds for a couple of minutes
      The potato starch in the water will settle to the bottom, pour off the water and mix the steamed potato shreds with the potato starch
      Then fry

    • 1 month ago
      Anonymous

      for breakfast, I prefer the diced version of hash browns. cube up your potatoes pretty small, and fry up in oil, salt & pepper until crispy.
      for dinner, roasted if I'm cooking meat in the oven cause they can go in at the same time. but mashed is the goat. with loads of butter.

    • 1 month ago
      Anonymous
  5. 1 month ago
    Anonymous

    >Does anyone else think it's odd
    Nope.

  6. 1 month ago
    Anonymous

    okonomiyaki sauce, HP sauce, ketchup, mayo, the list could go on...

  7. 1 month ago
    Anonymous

    >do all that work to make the potatoes have as little moisture as possible to make them crispy
    >cover them in liquid after

  8. 1 month ago
    Anonymous

    Ketchup and mayo mixed together

  9. 1 month ago
    Anonymous

    are frozen shredded potatoes just as good for crispiness

    grating potatoes is too hard

    • 1 month ago
      Anonymous

      nvm they are refrigerated not frozen. gonna save so much time bros

    • 1 month ago
      Anonymous

      i keep a box of the dried ones around. you can mix a little starch in after they are reconstituted and they get really crispy.

      • 1 month ago
        Anonymous

        These are awful. No offence. Bought a bunch on sale at Costco, now i feel stuck with them. And the sodium, so much yet still no flavor.

    • 1 month ago
      Anonymous

      >grating potatoes is too hard
      Food processor with a shredder blade makes it super easy. I used to have to grate the potatoes as a young kid (I love hashbrowns and the rest of my family were jerks), and at some point I tried the food processor and was pissed no one has mentioned it before.

      Also for me it’s shred fresh russets, squeeze the shreds out with your hands, spread shreds out in heated pan with oil in it, season potatoes with salt/pepper/garlic powder/onion powder, cover until bottom is brown, flip and season and cook uncovered until the other side is brown.

      • 1 month ago
        Anonymous

        You’re not getting the water out? I have an old cookbook with a hashbrown recipe. It says to grate, squeeze out as much water as you can, soak in a bowl of whey overnight, squeeze out the liquid again, then cook them.

        • 1 month ago
          Anonymous

          >You’re not getting the water out?
          He's squeezing the shreds with his hands so he's probably getting the water out. I wrap my shreds in a big cloth and twist to squeeze out the maximum amount of water, lads

        • 1 month ago
          Anonymous

          What

          >You’re not getting the water out?
          He's squeezing the shreds with his hands so he's probably getting the water out. I wrap my shreds in a big cloth and twist to squeeze out the maximum amount of water, lads

          said, I grab a handful of shreds from the processor bowl, squeeze, and then drop into the pan. Cheesecloth would be the smarter and more thorough way, but: I feel weird about cloth touching food (ree), and the way I make hashbrowns they end up with a crisp top and bottom with a nice gooey, translucent layer of cooked shreds in the middle (I love the texture).

          Soaking in whey sounds interesting, I may try that if I finally try to make ricotta.

    • 1 month ago
      Anonymous

      >grating potatoes is too hard

  10. 1 month ago
    Anonymous

    I’m not 'murrican
    how to make hashbrowns?

    • 1 month ago
      Anonymous

      this

      Grate them into a bowl of water
      Squeeze and strain them -- keep the water
      microwave the potato shreds for a couple of minutes
      The potato starch in the water will settle to the bottom, pour off the water and mix the steamed potato shreds with the potato starch
      Then fry

      what country or culture doesn't have hash browns?

      • 1 month ago
        Anonymous

        ok, I know this with an cracked egg and flour mixed into it. didn't know it was called hashbrowns. my bad...

        • 1 month ago
          Anonymous

          That's platzi
          When I was a kid we spelled it platski or plazci Polish is weird

    • 1 month ago
      Anonymous

      https://www.seriouseats.com/shredded-hash-browns-recipe this has always worked well for me.

      are frozen shredded potatoes just as good for crispiness

      grating potatoes is too hard

      >grating potatoes is too hard
      man what? It takes like 2 minutes to grate enough potatoes for hash browns.

      https://i.imgur.com/3k9Ie0x.jpeg

      >do all that work to make the potatoes have as little moisture as possible to make them crispy
      >cover them in liquid after

      It's like putting ketchup on fries or something. If you made them right, they're not going to get soggy from some sauce.

      • 1 month ago
        Anonymous

        thank you for the recipe, kind anon.
        gonna try it tomorrow.

  11. 1 month ago
    Anonymous

    White pepper or sausage gravy?

    • 1 month ago
      Anonymous

      Sausage gravy is the correct answer, but it’s garbage if you buy it packaged and a pain in the ass to make yourself.

      • 1 month ago
        Anonymous

        White pepper or sausage gravy?

        I feel like something with a bit of acidity would complement the hashbrown better.

      • 1 month ago
        Anonymous

        >pain in the ass to make yourself.
        Absolute cooklet

        • 1 month ago
          Anonymous

          Yeah, Holy shit--I had NO IDEA just how bad things really are here.
          >4 ingredients-Sosij, flour, milk, pepper
          >1 pan
          This is barely more complex than microwave ramen bowls.

          • 1 month ago
            Anonymous

            You ever try making a ramen bowl from scratch? It's pretty hard.

          • 1 month ago
            Anonymous

            Why isn't there a standard ramen sauce? I feel like ramen sauce should be a thing.

  12. 1 month ago
    Anonymous

    I usually just do a little ketchup and hot sauce.

  13. 1 month ago
    Anonymous

    Butter and syrup

  14. 1 month ago
    Anonymous

    I'm think some sort of creamy sauce with lime juice in it could be good.

    Maybe something like:
    Sour cream
    lime juice
    garlic
    smoked paprika
    a little bit of cayenne pepper
    garlic
    cracked pepper

    • 1 month ago
      Anonymous

      You forgot garlic

      • 1 month ago
        Anonymous

        It's the second to last ingredient

    • 1 month ago
      Anonymous

      >I'm think some sort of creamy sauce with lime juice in it could be good.
      Would work perfect for med food, like kebabs

  15. 1 month ago
    Anonymous

    hash browns are best with a thin hot sauce like tabasco or cholula

    • 1 month ago
      Anonymous

      Poasted in the Ranch thread, but will repoast as it's appropriate:
      Idaho Fry sauce:
      1 cup + 2 Tblspns. mayonnaise
      ½ teaspoon salt
      ½ teaspoon onion powder
      ¼ teaspoon ground mustard
      ⅛ teaspoon paprika
      ½ cup ketchup
      2 tablespoons red wine vinegar ~OR~ pickle brine

      I generally just put my fried eggs on top of them and the yolk serves as the "sauce"
      but the idea of a bit of acid for balance is very sound.

      This too. Crystal for me.

  16. 1 month ago
    Anonymous

    A1

  17. 1 month ago
    Anonymous

    Potatoes REQUIRE tomato based sauces to balance their pH. AKA Ketchup.

    A thread died for this

  18. 1 month ago
    Anonymous

    >I'm thinking some sort of sour cream and onion thing might be kind of good
    This.
    Made a hash brown casserole last week:
    4 potatoes chopped into hash strings
    1 onion diced
    3/4 cup of sour cream
    1 cup of shredded cheddar
    2tbps butter chopped up

    Mix all that stuff together, put in a casserole dish.
    Top with salt, pepper, more shredded cheddar, and corn flakes cereal.

    Bake 350 for 45 minutes. Be careful, it's basically lava for an hour after you take it out.

    • 1 month ago
      Anonymous

      oh, forgot the can of cream of 'whatever' soup you want to use in the mixing bowl.

      • 1 month ago
        Anonymous

        Oh, also added six slices of bacon chopped on top after it's out of the oven. Very comfy food.

  19. 1 month ago
    Anonymous

    Tartar sauce is good.

  20. 1 month ago
    Anonymous

    The only thing fried potatoes need is salt.

  21. 1 month ago
    Anonymous

    The only hasbrown sauce you need is the runny yolk from a fried egg

  22. 1 month ago
    Anonymous

    Indian cook-a-long sir here, I think there are some chutneys that would work really well for hashbrown sauces.

    I'm going to experiment this week and report back. There are way, way more chutneys than just the sweet mango crap at the grocery store and cafes.

  23. 1 month ago
    Anonymous

    theyre so good with kewpie mayo

  24. 1 month ago
    Anonymous

    i eat mine under a chicken fried steak and gravy with el yucateco hot sauce.

  25. 1 month ago
    Anonymous

    Applesauce

    • 1 month ago
      Anonymous

      Is that mint sprig photoshopped poorly in there?

  26. 1 month ago
    Anonymous

    wafflehousesauce
    it's chipotle mayonnaise

  27. 1 month ago
    Anonymous

    >hashbrown sauce
    oh you mean salsa.

  28. 1 month ago
    Anonymous

    Sour cream + garlic + chives goes great with potatoes

  29. 1 month ago
    Anonymous

    We don't need a special sauce, ketchup, BBQ sauce or hot sauce are all good enough

  30. 1 month ago
    Anonymous

    Ketchup is hashbrown sauce.

  31. 1 month ago
    G8rH8r.

    I always put A1 on there
    habit I picked up at Waffle House cause they always have a1 on the table

  32. 1 month ago
    Anonymous

    they don't need sauce, they're oily enough as they are that they don't feel dry
    if you really need sauce, white gravy

    • 1 month ago
      Anonymous

      The sauce would be to add extra flavor, not to soak them.

  33. 1 month ago
    Anonymous

    So you just want to make latkes, but you’re afraid you’ll sound israeli?

    Applesauce, or sour cream and green onion go on latkes.

    • 1 month ago
      Anonymous

      >you just want to make latkes, but you’re afraid you’ll sound israeli?
      Why not Blini?

      • 1 month ago
        Anonymous

        Latke are potato pancakes. Blini are just tiny savory crepes that rely on filling to give them flavor

        • 1 month ago
          Anonymous

          Yeah, you're right.
          I had to look up Draniki, which is what I guess I meant. Those all seem to have a almost pureed potato, not shredded or rough grated.
          I also just wanted an excuse to poast Blin-Kot.
          ther were a few recipe vids for meat stuffed ones as well--but most were almost too painful to watch because of the women doing them.
          Sadly, Chekhov's Lil' sister, (Helen Rennie,) doesn't have any videos on them.
          She's so fine.

    • 1 month ago
      Anonymous

      OP here, latkes and hashbrowns aren't the same thing. I imagine hashbrown sauce would work well for latkes too.

  34. 1 month ago
    Anonymous

    You get them "smothered and covered" with sausage gravy

  35. 1 month ago
    Anonymous

    a nice veloute sauce with sourcream to finish

  36. 1 month ago
    Anonymous

    >hashbrown sauce
    it exists. it's this shit.
    it's the only option.
    everything else is incorrect.

    • 1 month ago
      Anonymous

      That stuff is good, but it's not as good as original Tabasco

      • 1 month ago
        Anonymous

        i hate extraordinarily vinegar-heavy hot sauces, and other tabasco flavors suffer from that problem.

Your email address will not be published. Required fields are marked *