Crispy Hash Browns With Smoky Sauce Recipes

Steps:

• Smoky Sauce: In a medium mixing bowl combine the sour cream, parsley, paprika, vinegar and garlic. Mix until well blended, and then taste to check the seasoning. Season with salt and pepper.
• For the hash browns: Grate the potatoes using the large holes of a box grater. Place the grated potatoes on a clean dish towel and squeeze out the excess water.
• In a large mixing bowl combine the grated potatoes, onions, parsley, oregano, salt and pepper, and give it a good stir.
• Heat the oil in a large nonstick saute pan over medium heat. Using a 1/4 cup measuring cup, scoop out the potatoes and place in the hot pan. Fill the pan with 4 or 5 potato scoops, making sure not to overcrowd the pan. Using a spatula, flatten out the potato portions. Cook until golden brown, about 3 minutes. Flip and continue to cook on the other side until golden brown and crispy, about 3 minutes. Drain the hash browns on paper towels, sprinkle with salt, and repeat the process for the remaining potatoes. Serve with the smoky sauce on the side.

Steps:

• Mix together the paprika, chili powder, coriander, 1 teaspoon black pepper and 1 teaspoon salt in a small bowl. Sprinkle the steaks on both sides with the spice mixture. Refrigerate for 1 hour.
• Heat the olive oil in a large skillet over medium-low heat. Add the onions and sprinkle with salt and pepper. Cook, stirring occasionally, until soft and slightly golden, 10 to 15 minutes. Add the garlic, tomato paste and pepper flakes, and cook for 2 minutes. Stir in the beef broth, hot sauce and Worcestershire. Cook until thickened, about 5 minutes. Keep warm.
• Prepare a grill or grill pan for medium-high heat.
• Grill the steaks for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes. Serve topped with the onion sauce.

Steps:

• Preheat the oven to 400 degrees F.
• Line a colander or strainer with a clean kitchen towel or cheesecloth and place over a large bowl.
• On the large holes of a box grater, grate the onion and potatoes into the lined strainer. Wrap the kitchen towel around the grated potatoes and onions and squeeze out as much water as possible. Discard the water. Open the towel and spread out the potatoes and onion. Sprinkle generously with salt and pepper.
• In a 10-inch oven-safe nonstick saute pan set over medium heat, melt the clarified butter. Press the potato and onion mixture into the pan, so that the layer is about 1/2-inch thick. Cook until the bottom is brown and crispy, about 5 minutes. Carefully and gently flip the hash brown onto the other side and cook for an additional 5 minutes. For an extra-crispy hash brown, transfer the pan to the oven for 8 to 10 minutes.
• In a medium bowl, mix the creme fraiche, chives, buttermilk, caper juice, honey and lemon zest. Set aside.
• Transfer the hash brown to a plate. Top the hash brown with slices of the smoked salmon. Cut into wedges. Drizzle the sauce over the hash browns. Top with the dill fronds. Serve immediately.

Steps:

• Heat 2-3 tablespoons oil in a skillet over medium heat; add in onion and saute for about 6-8 minutes or until tender (if adding in garlic add in the last 2-3 minutes of cooking).
• In a bowl mix the thawed hash browns with onion, seasoned salt and pepper.
• Heat more oil in the skillet; drop the hash brown mixture into about 3-inch rounds (if you find that the mixture has problems holding together then add in an slightly beaten egg).
• Cook about 4-5 minutes per side, or until lightly browned and crispy (press down with a spatula to flatten).
• Top each potato round with a slice of cheese; cook until melted.
• Delicious!

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.

Steps:

• Heat 3 Tbsp of oil in a large frying pan on medium high heat.
• While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.
• When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

Steps:

• In a very large bowl whisk together soup and milk.
• Stir in potatoes, gouda cheese, 1/2 cup of provolone cheese, cream cheese, chives, and pepper and spoon into a greased 2-quart casserole.
• Bake in a 350 degree oven, covered for 40 minutes.
• Uncover, stir mixture, and sprinkle with remaining provolone cheese. Leave uncovered and bake for approximately 30 minutes more or until top is golden brown and potatoes are tender.
• Let stand 10 minutes before serving.

Steps:

• Microwave the potatoes for 4 to 5 minutes, let cool until you can handle them.
• Grate the potatoes and onion in a food processor using the grater attachment, or grate by hand.
• Cook the bacon, but not too crisp, as it will cook with the potatoes.
• In a medium bowl, add the grated potato mixture, the onions, and the bacon. Add cheese now and/or garlic now, if you are using it. 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.
• Increase heat to medium-high and let the potatoes brown and crisp for 6 to 8 minutes.
• Cut the potatoes into wedges, remove from pan, add remaining butter/oil and slide wedges into pan. Some folks turn the entire "pancake" onto a plate, then slide it back in, but that never seems to work for me. LOL.
• Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
• Transfer to a serving platter and garnish with chopped onions or chives if using.
• Sometimes I have sour cream or ketchup in ramekins for those who would like to add that after plating.