Fried Hashrowns With Olive Oil Milk Onions Recipes

Steps:

• In a large skillet, heat butter and oil over medium heat. Add onion and peppers. Cook and stir until crisp-tender. Add garlic; cook 1 minute longer. Stir in hash browns, salt, pepper and, if desired, pepper sauce., Transfer to a 5-qt. slow cooker coated with cooking spray. Cook, covered, 3-4 hours or until heated through. Sprinkle with parsley just before serving.

Steps:

• 1. Spray large baking pan with cooking spray. Brush pan with olive oil.
• 2. Place French fried onions in a food processor. Grind until fine.
• 3. In large mixing bowl combine the French fried onions, and panko bread crumbs together.
• 4. Place buttermilk in shallow dish
• 5. Place egg in shallow dish.
• 6. Dip fish fillets in egg, then in buttermilk, and then coat with bread crumbs.
• 7. Place fish fillets in pan. sprinkle with salt and pepper. bake at 325 degrees for 16-20 minutes or until crust is golden brown.

Steps:

• Heat a skillet over medium heat and add the canola oil. Add the onions, season with a pinch of salt and cook, stirring frequently, until the onions are golden brown, 15 to 20 minutes.
• Meanwhile, season the potatoes with salt and pepper and let sit for 5 minutes. Drain out the excess moisture.
• Set individual cast-iron pans over medium heat until very hot. Add some olive oil to each pan and a handful of the potatoes. Cook until golden brown and crispy, about 5 minutes. Flip and add more oil if necessary. Cook until golden brown on the second side and cooked through. Repeat with the remaining potatoes.
• Top each hash brown with some caramelized onions and a dollop of sour cream and chopped scallions.

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:

• Pan fry ham and chopped onion in olive oil until onions are lightly browned.
• While onions and ham are cooking, peel potatoes and slice paper thin.
• Butter a medium casserole dish and place sauteed ham and onion inside.
• Salt and pepper the ham and onions.
• preheat oven at 325 degrees.
• Melt butter in a sauce pan, remove from heat and blend in flour. Return to heat and add milk or rice dream rice milk. Stir over direct heat until sauce boils and thickens.
• Arrange potatoes over ham and pour milk and flour mixture over them over them.
• Sprinkle potatoes with chives and basil flakes.
• Bake at 325 degrees until potatoes are tender, about 1 hour. Cover for first 1/2 hour then remove cover.

Steps:

• If the hashbrown potatoes are frozen, thaw.
• In large mixing bowl, add the potatoes.
• Add the olive oil,dried chopped onions and 2 tsps paprika.into the potatoes.
• Mix well.
• Then add the evaporated milk. Mix again.
• Place a large non-stick skillet on medium high heat.
• Pour the potato mixture into the skillet and flatten the top with a spatula.
• Sprinkle with salt and pepper.
• Cook 4-5 minutes on medium high heat.
• Start turning in sections so the browned portiona are now on top,.
• Flatten the top with your spatula.
• Sprinkle with salt and pepper.
• Cook another 4 minutes, medium heat.
• Take off the heat, let set about 5 minutes. Cut in pie wedges.
• Serve with a salad for a meatless meal or serve with poultry, fish, beef or eggs. (I have counted the set time in the cooking time.).