267
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 09 Sep 2024
267 points (98.9% liked)
Mildly Interesting
17356 readers
26 users here now
This is for strictly mildly interesting material. If it's too interesting, it doesn't belong. If it's not interesting, it doesn't belong.
This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh.. what do we know?
Just post some stuff and don't spam.
founded 1 year ago
MODERATORS
The bag isn't THAT wet (just enough chemicals to keep it from going purple AND to make getting good hashbrowns nigh impossible without more effort than it took to shred it in the first place) but yeah. Check your refrigerated lunch meats and cheese displays at your local supermarket.
I personally love them for "breakfast for dinner" or a week night (blasphemous) burrito. They are shit because they take so long to properly crisp up, but you can get them into perfect burrito texture in like 10-15 minutes on the stove.
And yeah. Unshredded chunks are incredibly common. First time I saw like half a potato though.
Blasphemous burrito sounds awesome
Could be a band name Halloween Taco Bell item
The possibilities are endless
Americans would protest that it’s against their beliefs and insist that the burrito gets replaced by a “Holy guacamole burrito” with mini crosses panini pressed into it.
Well as an American that sounds about right for some people
I've gotten pretty good at making a hashbrown in about 7 minutes in the morning.
You grate the potato on a box grater, squeeze out whatever water you can, spread it over a plate, microwave it for 2 minutes with a paper towel over it, then pan fry for about 2 min on each side.
Preshredding does take out a part of that work, but it doesn't seem worth it for the amount of potato I eat. I'm not feeding a family, though.
I wonder if you could get a good crisp out of the bagged shreds by similarly microwaving them. This part removes moisture and par-cooking them brings out their starches, which is what you need for a crispy hash brown.