Timeline for Making crunchy creamy hash browns
Current License: CC BY-SA 3.0
11 events
| when toggle format | what | by | license | comment | |
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| Mar 5, 2021 at 5:35 | vote | accept | mroll | ||
| Dec 8, 2017 at 15:02 | answer | added | PoloHoleSet | timeline score: 1 | |
| Dec 8, 2017 at 11:32 | answer | added | Preston | timeline score: 0 | |
| Dec 8, 2017 at 2:39 | comment | added | Megha | Deep frying at a low temperature tends to make foods more oily - the food takes long enough to cook to soak up a lot of oil, and can become quite soggy with it. It isn't likely to make them "creamy", and is likely not what you're looking for if pan-frying made them too oily. | |
| S Dec 8, 2017 at 0:35 | history | suggested | Abraham Ray |
This tag makes sense because hash browns are usually made from potatoes.
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| Dec 7, 2017 at 17:56 | review | Suggested edits | |||
| S Dec 8, 2017 at 0:35 | |||||
| Dec 6, 2017 at 23:08 | history | tweeted | twitter.com/StackCooking/status/938545756792852480 | ||
| Dec 6, 2017 at 14:23 | answer | added | Cindy | timeline score: 10 | |
| Dec 6, 2017 at 14:20 | comment | added | Layna | Do you cook the cubes first, or do you fry raw cubes? | |
| Dec 6, 2017 at 14:10 | history | edited | mroll | CC BY-SA 3.0 |
edited title; added 2 characters in body
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| Dec 6, 2017 at 13:23 | history | asked | mroll | CC BY-SA 3.0 |