CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
CLASSIC HASH BROWNS HOMEMADE
Make and share this Classic Hash Browns Homemade recipe from Food.com.
Provided by Amithysia
Categories Potato
Time 21m
Yield 4 Hash Browns
Number Of Ingredients 6
Steps:
- The potato can be grated by hand like cheese or shredded in an appropriate blender. The onion can be roughly chopped by hand or in a blender but try to avoid large chunks as much as possible as these will affect the flavour and the way in which the hash browns hold together.
- Place the shredded potato in a sieve or fine colander and press down with kitchen paper to remove as much moisture as possible.
- Ensure the onion is well broken up and not layered, then add all of it, plus all of the dried shredded potato to a medium sized bowl and combine well.
- Lightly whisk the egg then add to the potato and onion mixture.
- Add the salt and pepper - amounts are an estimate and depend on personal taste, but seasoning is essential. Other flavourings such as cheese, chilli, spices or herbs can be added here.
- Heat the oil in a frying pan. Note: the oil MUST be hot so that the hash brown begins to cook as soon as it hits the pan. Otherwise it will absorb the oil and the flavour and crispness will be affected.
- Take about a 1/4 cup of mixture and drop carefully into the pan, flattening immediately with the back of a fish slice (commonly mistaken for a spatula, so if you don't think you have a fish slice use what you think is your spatula). If you're not sure what a 1/4 cup is, divide the mixture into 4 and you're about right.
- Cook each side for 2-3 minutes. Slide the fish slice under slowly when intending to flip it over just to check it has been cooked long enough on that side. If it hasn't, it won't hold enough to allow itself to be flipped.
- Hash browns keep well in a warm (but off) oven so if you're planning them as part of a fry-up breakfast I'd recommend doing them first and keeping them in a warm oven while you cook everything else.
HASH BROWNS
Provided by Food Network
Categories side-dish
Time 30m
Yield 1 to 2 servings
Number Of Ingredients 4
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.
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
OVEN BAKED HASH BROWNS HOMEMADE
Make and share this Oven Baked Hash Browns Homemade recipe from Food.com.
Provided by MsSally
Categories Potato
Time 27m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place cubed potatoes and water in a microwaveable dish, cover and vent. Micro on high for 3 minutes Drain.
- Add olive oil and seasoning to potatoes.
- Place on greased pan. Bake at 400 for 20 to 25 minutes.
- Serve.
Nutrition Facts : Calories 135.4, Fat 2.4, SaturatedFat 0.3, Sodium 9.3, Carbohydrate 26.2, Fiber 3.3, Sugar 1.2, Protein 3
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
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
HASH BROWNS HOMEMADE
I grew up on this main stay. Potatos are inexpensive so we learned to eat them many ways. This is one of our favorites!
Provided by LizAnn
Categories Potato
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Pour in skillet enough oil to liberally cover bottom of pan. Some times I add 1 tbs butter to help crisp them. Heat on medium high heat until very hot.
- Mix together onion and potatos. CAREFULLY place in pan (grease will spatter). Spread to edges with spatula patting and forming into circle. Fry until bottom is golden brown then turn over. Fry other side until golden brown. Remove onto plate lined with paper towels to remove excess oil. Turn onto clean plate.
- Salt and pepper Served with desired topping Topping Suggestions: (choose one) sour cream and chopped green onions, shredded cheddar cheese and bacon bits, Ketchup mustard.
Nutrition Facts : Calories 484, Fat 0.6, SaturatedFat 0.2, Sodium 38.2, Carbohydrate 110, Fiber 14.1, Sugar 7, Protein 12.7
HOMEMADE HASHBROWNS
This recipe is a really nice way to use up leftover mashed potatoes. If you like you could fry the hashbrowns up and then freeze them in airtight bags. You can pop them in the toaster to reheat them! An easy breakfast!
Provided by bluebayou
Categories 100+ Breakfast and Brunch Recipes Potatoes
Yield 4
Number Of Ingredients 6
Steps:
- Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
- Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.
Nutrition Facts : Calories 176 calories, Carbohydrate 21.2 g, Cholesterol 48.6 mg, Fat 8.6 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 626.6 mg, Sugar 2.8 g
HASH BROWNS
Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they're easy to add to your next fry up
Provided by Barney Desmazery
Categories Breakfast, Brunch, Side dish
Time 30m
Yield Makes 8 (serves 4)
Number Of Ingredients 3
Steps:
- Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
- Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
- To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.
Nutrition Facts : Calories 264 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
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- Peel potatoes. Coarsely shred potatoes using a handheld shredder or a food processor with a coarse shredding blade.
- Place shredded potatoes in a large bowl; add enough cool water to cover potatoes. Stir well. Drain in a colander set in a sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with salt and pepper, tossing to combine.
- In a 10-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
- Invert a baking sheet or plate over the top of the skillet. Carefully invert the skillet with the baking sheet or plate to transfer the potatoes to the baking sheet or plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet or plate, slide the potatoes back into the skillet, uncooked side down. Cook, without stirring, about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving.
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