Atomic Hash Browns Recipes

Steps:

• Grate the potatoes and onion in a food processor using the grater attachment. Transfer to a kitchen towel over a bowl and squeeze out as much moisture as possible.
• In a medium bowl, add the grated potato mixture, the chives, and the Canadian bacon. Season with salt and pepper, to taste, and mix thoroughly together.
• Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam. Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan. Reduce heat to low and let the potatoes brown and crisp for 6 to 8 minutes.
• Once brown and crisp, carefully invert the hash browns onto a rimless large plate. Add remaining tablespoon butter to pan. When butter melts, slide the hash browns back into the pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
• Remove to a cutting board and slice into wedges. Transfer to a serving platter and garnish with chopped chives.

Steps:

• Using a box grater or a food processor with the shred attachment, shred the potatoes and place them in a colander over a large bowl. Fill the bowl with cold water and agitate the shredded potatoes and rinse with water until the water runs clear from the colander. Strain the potatoes and pour into a clean kitchen towel, gather the edges and twist the towel around to squeeze the excess water out of the potatoes. Do this as hard as possible, changing towels if needed to remove the most moisture. Transfer the dried potato shreds to a large bowl. Add the garlic powder, onion powder, Hungarian paprika, 2 teaspoons of salt, and a grind or two of pepper. Toss with your hands to combine.
• In a large nonstick saute pan on medium heat, add the olive oil and shredded potatoes. Spread the potatoes evenly and allow a bottom crust to build before tossing to cook some more. Continue to cook while tossing until most of the hash browns are golden, 10 to 12 minutes. Pour into a serving plate.

Steps:

• Using a spiralizer, shave the potatoes into ribbons. Add them to a large bowl, along with the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well to combine.
• Heat the oil in a large nonstick skillet over medium heat. Scoop the potato mixture into 4 piles (about 1/3 cup each). Flatten with a spatula and cook, rotating and pressing the hash browns down a few times, until the bottoms are golden brown, about 5 minutes. Carefully flip and cook until the bottoms are golden brown, about 5 minutes more. Slide onto a serving platter or place on a baking sheet lined with a cooling rack and keep warm in the oven at 200 degree F. Repeat with the remaining potato mixture, adding more oil if necessary.