/kitchen/ - tasty morsels & delights

You could add a bit of starch to the dough. This way you don't have to press as much water out, since it acts as a binder and thickener.

I don't squeeze the potatoes at all, just shred them straight into the frying pan. Tried the soaking thing but it was much harder to keep them from falling apart that way. You're really just squeezing off the water you've added when you soak them to remove the starch. (or people in america have some WAP (wet ass potatoes))

Some water does evaporate during cooking, but I can't imagine it being even close to half the weight, would be interesting to measure.

>>1116 back, finally got it done!
Cooked them as described. No sqeezing, soaking or anything like that, just shredded straight into the pan. Keep in mind my scale might not be very accurate, take as rough numbers.

Started out with 334g of potatoes.
After peeling, 284g. Another 6g didn't end up in the pan as well, the stumps you end up with after shredding. Another 3g stuck to the shredder.
So 275g goes into the pan.
Ended up with 163g of hash browns, though about 40g of that is oil. If my math isn't off that means 55% of the (prepped) potato weight is turned into steam.

End result is that only 37% of starting potato weight ended up in the finished hash browns.
The hash browns were delicious.

Also to make a fair comparison, you'd have to weigh the factory made ones before/after cooking as well.

>>1148
>Ended up with 163g of hash browns, though about 40g of that is oil.
>about 25% oil by weight
no wonder those things taste so good