PERFECT HASH BROWNS
When it comes to breakfast potatoes, most people fall into one of two camps: home fries or hash browns. This recipe from Alison Roman shows you how to make an ideal batch of the hashed variety that are aggressively crisp on the outside and creamy tender on the inside. To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.
Provided by Alison Roman
Categories breakfast, brunch, vegetables, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
- Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
- Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
- Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 31 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 821 milligrams, Sugar 3 grams, TransFat 0 grams
BOURBON-BUTTERNUT BREAKFAST HASH
Wake up those taste buds with a sweet and savory breakfast hash. Brown sugar bourbon is the secret ingredient to this simple roasted hash served with a fried egg on top.
Provided by Chef Mo
Categories Breakfast and Brunch
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butternut squash, green pepper, onion, bourbon, olive oil, garlic, paprika, onion powder, and salt in a large bowl. Toss until well combined and arrange on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
- Meanwhile, break 6 eggs into a large nonstick skillet and cook over medium heat until the whites have set, 3 to 4 minutes. Serve up hash with a fried egg on top of each portion.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 31.6 g, Cholesterol 186 mg, Fat 12.1 g, Fiber 5.7 g, Protein 9.3 g, SaturatedFat 2.6 g, Sodium 275.7 mg, Sugar 7.2 g
BUTTERNUT HASHBROWNS MY WAY
I just love Butternut squash, it's my very favorite, I've used it for so many delicious recipes, and this is just one...my family loves these hash browns and I hope you do as well... Enjoy!
Provided by Cassie * @1lovetocook1x
Categories Other Breakfast
Number Of Ingredients 6
Steps:
- Peel your squash with a knife or potato peeler. Cut in half and take out the seeds - (can save and roast them if you like). I used my mandolin to julienne or can use food processor. Have also used a grater.
- In a large skillet -Pour enough oil or bacon grease into skillet to coat the bottom of the pan. Heat oil to hot but not smoking. Add the onions, and cook roughly 3 minutes, stirring occasional. Now, add the squash tossing a time or two and allow to cook for a couple of minutes or until the bottom starts to brown. Continue cooking until cooked through and somewhat caramelized.
- Add in the brown sugar or syrup - Flip and stir and repeat until all of the squash is lightly browned and a little crispy. Sprinkle with salt, pepper. If using bacon, add now and serve immediately. These go great with eggs or great as a side dish with basically any meat entree.
EMILY'S FAMOUS HASH BROWNS
Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!
Provided by your mom
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
- Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
- Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 183 calories, Carbohydrate 26.1 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 24.5 mg, Sugar 1.6 g
BUTTERNUT HASH BROWNS
From Hungry Girl. I love her healthy twists on some of my naughty favorite foods! I haven't tried this one yet, but it sounds fabulous! UPDATE! We had these for dinner last night and they were AMAZING! It really is important to get the squash as dry as possible - otherwise you'll get mushy hashbrowns! :) Also, the squash cooks down quite a bit, so next time I'll double the recipe since we know we like it now! UPDATE #2: Here's how I prepared the shredded squash. If anyone has a better method, let me know! (This wasn't part of the original recipe from Hungry Girl.) I cut the uncooked squash into 4 large "chunks", and then removed the seeds and shell. I shredded the squash using the "big" side of a box grater. If the "chunks" were too large to manage, I cut them into smaller pieces. (Hope that helps!)
Provided by AnnieLynne
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed.
- Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper.
- Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat.
- Add mixture to the pan and cook for 3 minutes.
- Flip shreds with a spatula and cook for another 3 minutes or so (until cooked and browned).
- Season to taste with more salt and pepper.
- Optional toppings: Ketchup, salsa, etc.
Nutrition Facts : Calories 76.2, Fat 0.2, Sodium 84.3, Carbohydrate 19.4, Fiber 3.2, Sugar 4.3, Protein 1.8
MANGO-BACON-BUTTERNUT SQUASH HASH
All the Paleo staples in one!
Provided by Chris Denzer
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 2
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Add squash and thyme; cook and stir until squash begins to brown, 10 to 15 minutes. Add mango; cook and stir until heated through, about 5 minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 91.3 g, Cholesterol 14.9 mg, Fat 6.6 g, Fiber 14.6 g, Protein 11.8 g, SaturatedFat 2.1 g, Sodium 416.8 mg, Sugar 29.1 g
MUSHROOM BUTTERNUT SQUASH HASH
This hash tastes like Thanksgiving and fall; tried something similar at a restaurant, loved it, and came home to recreate it.
Provided by punkim30
Categories Side Dish Vegetables Squash
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat until it slips easily across the bottom. Add onion and salt; cook until translucent, about 5 minutes. Add leek. Reduce heat to low and add 1 tablespoon stock if onion or leek start to stick.
- Stir in mushrooms. Cook until starting to brown, about 5 minutes. Add squash, potatoes, and 1/2 cup stock. Add 1 teaspoon sage and 1 teaspoon thyme. Season with salt and pepper. Cover to keep the moisture in; simmer on low, adding more stock if needed, until squash is soft, 20 to 30 minutes. Add remaining sage and thyme halfway through the cooking time.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 17.9 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 3 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 332.4 mg, Sugar 3.3 g
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