123hashbrownspiek Recipes

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HASH BROWNS

Provided by Food Network

Categories     side-dish

Time 30m

Yield 1 to 2 servings

Number Of Ingredients 4



Hash Browns image

Steps:

  • In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.

2 tablespoons olive oil
1 medium onion, chopped
1 large baking potato, baked, peeled, and diced
Kosher salt and freshly cracked black pepper

CRISPY RESTAURANT-STYLE HASH BROWNS

These hash brown potatoes will beat restaurant hash browns hands down. I like to cook them very crisp and well done. I usually make one large pan-sized hash brown so I just have to flip once in the hot oil. These potatoes are superior to frozen or restaurant hash browns. I saw a similar recipe online and wanted to have a written copy for the kitchen so I did not have to watch the video each time I made these.

Provided by Brian

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 30m

Yield 3

Number Of Ingredients 6



Crispy Restaurant-Style Hash Browns image

Steps:

  • Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
  • Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
  • Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.

Nutrition Facts : Calories 561.5 calories, Carbohydrate 48.3 g, Cholesterol 62 mg, Fat 38.6 g, Fiber 3.4 g, Protein 7.9 g, SaturatedFat 5.3 g, Sodium 34.9 mg, Sugar 2.3 g

3 medium russet potatoes, peeled and shredded
½ medium yellow onion, chopped
¼ cup all-purpose flour
salt and ground black pepper to taste
1 large egg
½ cup vegetable oil

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