can someone please make hash browns and weigh how much potatoes you use and also weigh how much water you squeeze out?i'm debating with a friend if making your own hash browns is cheaper than buying a big bag of factory made ones. by weight, the raw po

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Anonymous 04/12/25 (Sat) 07:27:07 No.1114

can someone please make hash browns and weigh how much potatoes you use and also weigh how much water you squeeze out?

i'm debating with a friend if making your own hash browns is cheaper than buying a big bag of factory made ones. by weight, the raw potatoes are cheaper but i guessed to my friend that you probably squeeze out about half the weight as water before you cook them, so the price of the raw ones is effectively double (once you make them into hash browns)!

thanks for any information, and enjoy your hash browns if you make them!

Anonymous 04/12/25 (Sat) 09:31:51 No.1115

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.

Anonymous 04/12/25 (Sat) 11:13:59 No.1116

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.