Olive oil?

magnusfide wrote:

NYCgrrl wrote:

Old-Biscuit wrote:
Using olive oil with butter to raise the cooking temp will result in burnt butter and burnt olive oil......olive oil like butter have low burn points.

OK for sauteing....best straight out of bottle.

Agreed. Both have a smoking point in the 300F degree range.
For small batch deep frying I use peanut or grapeseed oil mostly; both have higher smoking points and grapeseed has the distinction of little to no discernible flavour.

I do fried, scrambled and sunnyside up eggs in olive oil and then add a lil butter at the end to finish. The eggs aren't cooking any more so it's only for taste.

As for the uses of EEVOO, I'm with Merrykalia. Waste of money to heat cook with.

The OP is doing up hashbrowns in a skillet as far as I understood. So the lower temps should be adequate. OP was after more flavor, not higher temps.

Our personal favorite now is coconut oil. We add a bit of butter for extra flavor every now and then.
Our hashbrowns:
Grate a potato (leaving the skin in place).
Mince a half cup of onion and combine with the potato.
Heat coconut oil and dab of butter in skillet on med low.
Use an ice cream scoop and drop mounds of potato/onion in the oil. Flatten with spatula and leave to slowly brown. Flip and brown other side.

That's because you answered the 2nd question and I answered the first:D.
As for hashbrowns.......I rarely eat or cook potatoes which was acceptable when it was just the man who could eat them any way he wanted as long as I wasn't cooking them. Our Princess has changed my evil ways though. Last year I made home fries and then froze em to go camping. Pretty sure olive oil did the trick nicely. This year it'll be home fries and hashbrown waffles to take with us and probably olive oil will do it as well. Just received my stovetop waffle iron on Friday so experimenting is in my hometime soon.