it was still good. just left a few pieces over the fire too long. and no sauce, marinated it in buttermilk overnight.

Squirg has been culinarily PWNED

I mean, the guy can't even work a cast-iron skillet. amirite?

Did you use that bitch? It's MUCH better now.

i have no previous usage of it to compare to but it seemed alright to me.

"alright" is lightyears better than before.

Keep up with that bacon regimen. Eventually it'll get to the point where you couldn't unseason that skillet if you tried.

Now i can just rinse them in the sink, no prob.

Well, bacon works fine in the skillet. Eggs in olive oil come out perfect. But my fucking god, do NOT try to make hash browns in there... disaster. As soon as it starts to get any good brown crunchy color, it immediately glues itself to the bottom. So I bailed out and got the non-stick skillet for the hash browns and all was well. If it matters, we steam the hash browns first, then put them in the skillet... I'm thinking the added water doesn't help.

Don't steam them, that'll turn them into mush.

cube or shred your taters, olive oil in the skillet, low heat... when it's hot through, add your taters, cover, walk away. Turn once and do the same.

I mix onions in with mine.

Hmm. We started steaming because they weren't getting done enough in the skillet. And there is no top for either of these 2 skillets that we have. Soooo, what I oughter do is, food process the ingredients, then heat the skillet (whichever one I use), toss them in on low heat, cover it somehow as best I can, and let them get cooked through for awhile before browning? Because there WILL be browning. That's like half the point.


We mix onions, garlic, and jalapenos (I usually take jarred vinegar ones and dice those), and it's good as fuck.

If you're cubing the hash browns, you can par-boil them and finish them in the skillet. If you don't overboil, they shouldn't get mushy.

I cube, throw in the skillet and cover without par boiling first and have never had issue.

We use the food processor to make a more traditional Waffle House style cut. Next weekend I'ma try Phil's basic concept out... low heat for a longer period of time in the covered skillet, flip, then once they're cooked through, higher heat to get Dat Crunch.

They'll still brown over low heat. It's kind of like searing a steak, sort of, except it's like grilling a cheese sandwich if that makes any sense.

It's kind of like making a patty out of shredded potatoes, and attempting to flip it all at once, that's why i cut anything like peppers or onions and mix it in right away, cause I don't want to break the crust of browned potatoes too much during the single turn.

If it's a lodge skillet, you should be able to get a lodge lid from wal-mart or ace hardware.

Nope it's the Le Creuset. I'll put something over it...

It's called tinfoil. Buy you some.

Before i had a cast iron lid, i'd just use the glass lid from my pasta pot

I never realized people struggled so much to make hash browns. I make 'em more mornings than not. Just grate some taters, toss in some onions and heat some oil in the pan at medium high heat and spread out the taters and onions in the oil. Go make coffee. Come back and flip, maybe throw on some cheese. Drink coffee while they finish up, refill coffee, then toss hash brown on a plate with some salt and pepper.

good to know because i went sorta crazy and got the lodge 15" and i have absolutely nothing in my house that will cover that monster.

Phil's right, you shouldn't be boiling, steaming, or otherwise cooking taters before you fry them. What you SHOULD do is get as much water as possible out of them. Apparently the right tool for the job is a potato ricer, but i've used a lemon juicer, and you could obviously use cheesecloth or paper towels. See here.

this is how we started, and somehow they weren't cooking through.

I'm wondering if you are shredding them too thick or something, just because I've never had a problem getting them to cook through. I mean, essentially you are frying the potatoes and you only need to fry something like french fries for a few minutes and those are thicker than hash browns. But yeah, you do wanna squeeze the water out of 'em.

I really don't care fore the Waffle House shredded potatoes style. I'm more a new potato cube hash brown guy.

Food processor wheel of death gets 'em down to pretty damned thin little strings.

Who knew hash browns would spark up such a big debate...