Hash Browns!!!

[rvpopeye]

THX HDR
I was kidding , whoda thunk it!
Awesome source ,not cheap but gettin' some o dat.

 

[Konaexpress]

Holy cow that's not cheep. I wonder what can be done with a cheep box fan and a cheap A/C filter? Thank you Alton Brown....

John

 

[Reno]

"I DO have a 20Gal water tank...."
20 gallons of water weighs 166.8 lbs
That's a lot of extra weight in the rig!
Think of it as 16 ten-pound bags of potatoes

 

[LeeRevell]

"I DO have a 20Gal water tank...."
20 gallons of water weighs 166.8 lbs
That's  a lot of extra weight in the rig!
Think of it as 16 ten-pound bags of potatoes

Or as another person.......  

 

[rvpopeye]

Try drinking those potatoes!
Or taking a shower with them.

 

[WriterMs]

So what other dried stuff should I keep my eyes out for? Could start a new thread for this I guess and where to get them......

John,
Below is a link to a thread I started some time ago -- but folks keep adding more and more great ideas to it. It is not all dried products, but there are a lot mentioned. And many suggestions have brand names. I'll bet you find more good info here:

https://vanlivingforum.com/Thread-No-Refrigeration-MEALs-for-One

 

[Konaexpress]

John,
Below is a link to a thread I started some time ago -- but folks keep adding more and more great ideas to it. It is not all dried products, but there are a lot mentioned. And many suggestions have brand names. I'll bet you find more good info here:

https://vanlivingforum.com/Thread-No-Refrigeration-MEALs-for-One

Thanks so much!

John

 

[TMG51]

Try drinking those potatoes!
Or taking a shower with them.

 

[SternWake]

I've got a small cast iron skillet, whose Diameter is about 6 inches across.

I cut slices from a potato about 1/2 inch thick and put them into the tablespoon of authentic olive oil, at least I think it is authentic. 3 or 4 slicesOn as slow a level of flame that my single burner propane stove allows

While those sizzle, i cut up a slice of onion into fairly large pieces, throw them in the skilled, dribble a little salt and a healthy amount of pepper, then cover the skillet with a lid.

After my nose tells me to, I push the onions onto the other potato slices and flip the potato revealing the crispy brown surface, then repeat until all the potatoes are flat against skillet, then I mush the onion pieces down to the skillet surface between the potatoes and return the lid.

A little while later I flip the potatoes again, and cut them in 1/6's with a fork and stir up the pan with them, then push them to the sides of the skillet.

Then I crack two eggs in the middle and scramble them in place with my aforementioned fork, which is sometimes a spoon. then I mix all the contents together and turn off the propane and cover the skillet with Trader Joe's Whole wheat Lavash bread, which is similar to a tortilla, except it has only 4 ingredients. Stone ground fine whole whet flour, water, yeast and salt.

I move the lavash flat bread around on the cooling skillet to get is softer and more flexible, then slap it on a paper plate, upend the skillet contents inside of it, spread hotsauce liberally over it, then roll it up into a burrito.

My favorite is making one of these burritos in the morning whilst parked overlooking the ocean before going surfing. Usually there are others checking conditions there and they remark on the wonderful smells emanating from my van. I've turned down a 10$ offer to make another one, as there were waves to ride, and the clock until onshore winds pick up, was ticking loudly.

I usually just throw dirty cast iron skillet in the dry sink. Later I fill it with table salt and wipe it with a paper towel. Sometimes cleaning was left for too long and more aggressive techniques are required for proper cleaning.

Reseasoning the cast iron skillet is required if water spends too much time in contact with the Skillet. I use Peanut oil I save from the top of natural peanut butter. I get it upto temperatures just shy of smoking, and then for several cooks, it works as well as a teflon pan in terms of ease of cleaning.

I almost never use my actual teflon pan for cooking just for myself.

The ratios can also be changed, and if you have never fried carrots in combination with Potato and onion and peppers in olive oil the same cast iron skillet, you are missing out.

That is pretty much my favorite breakfast, but it requires some minimal efforts. Much more intensive than washing down a Macadamia nut and white chocolate Clif bar with my morning coffee.

 

[rvpopeye]

Good one but not what I was referring to!

 

[rvpopeye]

Stern
I wasn't replying to your post but the one before with Kramer taking a veggie shower.
Now about yours....
I have the mentioned 6" as well as a 10" skillet and a 10" dutch oven . (cast iron isn't up for weight reduction ) And I do like fresh taters and other veggies just don't count on them for long term freshness during travel times, they are a good weight reduction item as well IMO.

That recipe will be explored THX.

 

[WriterMs]

I just HAVE to ask, because you come up with these sorts of photos fairly often... do you search for an appropriate pic somehow based on what pops into your mind...

...OR do you have a stash of photos already on hand... which would be somehow rather scary. LOL

 

[WriterMs]

I've got a small cast iron skillet, whose Diameter is about 6 inches across.

... and cover the skillet with Trader Joe's Whole wheat Lavash bread, which is similar to a tortilla, except it has only 4 ingredients.  Stone ground fine whole whet flour, water, yeast and salt.

Reseasoning the cast iron skillet is required if water spends too much time in contact with the Skillet.  I use Peanut oil I save from the top of natural peanut butter.  I get it upto temperatures just shy of smoking, and then for several cooks, it works as well as a teflon pan in terms of ease of cleaning.

Your post has made me think about:
1. maybe cleaning up my mom's cast iron skillet (tho it is a much bigger one)
2. wishing for a Trader Joe's within driving distance (I fell in luv with Joe in ABQ but I'm not near there now)

Now if I only actually liked the cooking part of it. :-/

 

[TMG51]

I just HAVE to ask, because you come up with these sorts of photos fairly often... do you search for an appropriate pic somehow based on what pops into your mind...

...OR do you have a stash of photos already on hand... which would be somehow rather scary.  LOL

Do I do that often? I hadn't noticed. The more recent example I can think of was the "vanasutra" stencil I posted... And that one I made from scratch for the occasion. But to answer your question, both. Sometimes I search for a picture I know exists and lots of stuff I have saved to a hard drive. I tend to think in pictures often and so that's what I think of to post to convey my reaction at times. But often my sense of humor doesn't translate to others so I generally abstain from doing that a lot here.

 

[Konaexpress]

I don't want to go off topic but I am willing to pretend that the only way to cook hash browns is in a cast iron skillet.

So.....has anyone tried to grind the bottom of the skillet to a smooth surface? People swear by it. Just thinking about crispy hash browns is killing me! Then add sausage gravy and scrambled eggs? To die for! (Drop the mic)

John

 

[SternWake]

 I am willing to pretend that the only way to cook hash browns is in a cast iron skillet.

And I second the motion.

My larger cast iron Lodge Skillet was so rarely used I no longer carry it.  Its bottom was still a little rough.  The one on my small cast iron skillet is polished smooth with the grease of 10 thousand meals and the salt and paper towel wiping afterwards.  It was well used when gifted to me about 15 years ago.

It is a Wagner Ware  Sidney 1058 and was apparently manufactured no earlier than 1959, and might go back as far as 1924 and is considered a collectible.

http://www.ebay.com/itm/Wagner-Ware-Sidney-O-1053Q-3-6-1-2-Cast-Iron-Skillet-Vtg-/322007988290




When I have a fast food craving, but do not want to actually eat fast foods or go drive to get them, the thick potato slices dropped into this skillet with some olive oil, chili powder, onion and garlic powders and cooked super slowly on as low heat as my stove goes then dropped on a paper towell to soak up the excess olive oil, then eat with fork and catsup packets saved from that last fast food run.  Helps a little to wash rinse and dry the potato before dropping it in the oil.

The true glutton would soak them in water for hours then dry them and fry them in butter though. 

Heck, now I'm Hungry and have all those ingredients ( minus the butter) mere feet away.

To the Kitchen!!!!
Wait,........ I'm already there.

 

[Konaexpress]

Hahaha! Need to keep a small can of butter on your rig, those things will last forever. Now that I think of it, a jar or can of bacon drippings would be good too. Not sure what it's like where your at but if you could forage for some wild greens and garlic/onion..........now I'm hungry!

John

 

[gcal]

Speaking of dried potatoes, has anyone ever got them in bulk, like rice?DH used to work with a man who lived near a Campbell's plant. The guy would get 50# bags and sell them at work in gallon ziplocks. The things were endlessly useful and they stayed good forever as long as the bag was sealed. I forgot a bag iñ the back of the pantry, found it almost 2 years later, and the potatoes were still good - no mold, no bugs. One of our favorite uses was to add a couple handful to those boxed au gratins that are always too heavy on the sauce and too cheap with the potatoes.

 

[ccbreder]

The old, pre-me, cast iron pans were ground smooth during manufacture. The ones made today have the rough sand cast finish.