Perked off about Perkins
 

Does anyone have a legal definition of the term "hash Browns"? We ordered some at the Buffalo Ridge Perkins and when we questioned their pale and limp appearance and somewhat uncooked taste we were told by both the waitress and her manager that 1) they couldn't taste uncooked since they were pre-cooked (by the manufacturer) and 2) if we wanted them other than the way they were served we should have ordered them "crispy." I'm thinking 'what part of hash BROWNS don't these people understand'? My daughter's were even worse with a pile of greasy onions covering a miniscule serving of hash whites. Any comments?

McDonalds has better hash browns than that.

Most places around here that serve hash browns probably get them out a bag/box of grated potatoes and fry them on a griddle with oil. Only one side is crispy (if that). They are usually still oily. So far Denny's make the "better" hash browns. As for home fries (the cubed jobs), most places seem to deep fry them and they are hard and not very tasty. Billy's Cafe, TooJays, and the Plaza in Belleview are the few places that actually care about home fries and use real potato chunks and do them on the griddle. There might be more places but I have not found them yet.

Please, oh please do not tell me we have to have a legal definition of hash browns...:a20:

My wife and I owned and operated a cafe in Indiana. The hash browns we used came dehydrated in a gallon cardboard container. You would reconstitute them with water and then be able to fry them with oil or butter (we used Whirl) to a nice light brown on both sides.
For american fries I would use previously cooked potatoes , slice them and fry them up. If someone wanted Lionized, I would add onion and green pepper.
Some (my wife) likes hash browns cooked very light. I like mine darker and crunchy on the outside.:laugh:

p.s................lets not forget pancakes or hotcakes. Some like them big, others small. Some like them thick, others thin. Some like them light, others dark..........I prefer buckwheat cakes, crunchy on the edge like my Grandma showed me how to make.

That's why I never went into your place. You never cooked them the way I liked them. :laugh:

Of course you're right. As a pro, you know very well that perfectly cooked food is subjective. Depends on what Grandma used to make, where you live, what's available. The list goes on and on.

Perkins in buffalo ridge was one of our favorite places to eat out until around the middle of december. We have eaten there many, many, many times in the past. We stopped in the middle of December after approximately 5 times of terrible service and cold food. The restaurant was almost empty most of those times. They are off our list for awhile.

You call them American fries, I call them home fries. Onion and green pepper should be standard. Down here some places charge you an extra $.75 for the onions and peppers.

I save leftover baked potatoes and make my own. If I have none around, a can of sliced or whole Del Monte/Publix canned potatoes are a good substitute when I have a craving for home fries.

I prefer my own pancakes. Thin and light. Denny's makes a good pancake.

Z

You are right about not charging extra for onions and peppers. We never charged extra for them. Thicker/thinner pancakes...no problem. We made a fair profit and had happy customers.:icon_hungry:
(Chrissy's Cafe, Star City, Indiana)

Otherbrother, love you're new avatar. Now I should say something about about hash browns to stay on topic. Hmmm, I like them brown and with onions.