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patty wrote:I am not the greatest cook.. but I imagine cooked at a lower temperature and judgement when to turn them might work. I had the hardest time learning to cook oat pancakes till I started cooking smaller, dollar size. I was able to judge the tempt and when to turn them. That might work with hash browns. I am sure adding onions and peppers would add more liquid to make it easier. There are some really good videos. I am sure one of the members will give you the links. Starch creates satiety, so it is important for you to find what works for you. I microwave, and cook fries in a air fryer. The fries eliminate any desire for the hash browns.
Aloha, patty
Willijan wrote:patty wrote:I am not the greatest cook.. but I imagine cooked at a lower temperature and judgement when to turn them might work. I had the hardest time learning to cook oat pancakes till I started cooking smaller, dollar size. I was able to judge the tempt and when to turn them. That might work with hash browns. I am sure adding onions and peppers would add more liquid to make it easier. There are some really good videos. I am sure one of the members will give you the links. Starch creates satiety, so it is important for you to find what works for you. I microwave, and cook fries in a air fryer. The fries eliminate any desire for the hash browns.
Aloha, patty
Patty,
So the fries come out crisp in the air fryer?
What else can you cook in it that is McDougall compliant? Is it lined with Teflon? What brand(s) do you recommend?
Once you talked me into getting an Instant Pot, I have gone wild and am considering an air fryer even though I don't like fries. My husband does.
Willijan wrote:Thanks for your long reply about air fryers, Patty. A lot to think about. And I was hoping for crisp. But now I know more than I did before.
PJK wrote:Anyone had any luck preventing the McDougall hash browns from sticking to the pan while cooking?
I've tried the recipe twice...both times, instead of browning, the potatoes burnt to the pan. A blackened mess to clean, and the potatoes didn't brown.
FYI, I tried once with a nonstick pan, once with a well-seasoned cast-iron pan. No oil either time. Medium-high flame, as directed. Got same (bad) results.
FYI, here's the recipe:
https://www.drmcdougall.com/health/educ ... ash-Browns
Help?
PJK wrote:Quick update - I tried making hash browns in a non-stick electric waffle iron, but got the same bad results. When I opened the iron, the mix of grated potato/onion was burnt and stuck to both sides, leaving nothing edible in the center. Took me a good hour to clean the waffle iron, too. After trying 3 different ways, I'm considering giving up on oil-free hash browns.
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